Production and Quality Evaluation of Candies from Date Nut (<i>Phoenix dactylifera</i>) and Groundnut (<i>Arachis hypogea</i>) Blends

Abstract

The production and quality evaluation of candies produced from blends of date nuts (Phoenix dactylifera) and groundnut (Arachis hypogea) pastes was studied. The samples were analyzed for proximate, vitamin, physicochemical and sensory properties using standard methods. Results showed that, there were significant differences (p < 0.05) in the proximate, vitamin, physicochemical and sensory properties of the candy samples. Proximate composition results of the candies showed that 100% date nut candy had highest moisture content (1.58%) while 100% groundnut candy had the least (61.09%). However, the 100% date nut candy had the least values in carbohydrate (19.78%), crude protein (6.11%), crude fibre (0.03%), crude lipid (0.93%) and energy value (156.01 Kcal/100 g) respectively. On the other hand, 100% groundnut candy had the highest values in crude protein (27.27%), crude lipid (32.09%) and energy (538.67 Kcal/100 g). Vitamin composition of the candies ranged from 4.34 –12.11 mg/100 g for vitamin A which reduced as groundnut paste substitution increased, with 100% date nut having the highest value. However, 100% date nut candy had least values in vitamin B₁ (0.08 mg/100 g), vitamin B₂ (0.10 mg/100 g) and vitamin B₃ (0.99 mg/100 g) respectively, while for vitamin C, 100% groundnut candy had the least (7.53 mg/100 g) and 90% date nut: 10% groundnut candy had the highest value ( 13.64 mg/100 g). The 70% date nut pulp: 10% groundnut paste sample had the highest total titratable acidity (1.55%).The results of the sensory analysis showed that 100% groundnut candy sample was most preferred by the panelists with a general acceptability rating of 7.10, closely followed by the 70% date nut: 30% groundnut candy (7.05). This study has therefore demonstrated the applicability of date nut pulp and groundnut paste in the production of nutritious candy.

Keywords: Candies, date nut, groundnut, vitamin composition, physicochemical composition.