Chemical And Sensory Evaluation Of Peanut Butter
Complete Chemical And Sensory Evaluation Of Peanut Butter Project Materials (Chapters 1 to 5):
Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea)
Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The result of there analyses showed ash 5%, moisture 4.5%, and fat 40%. The properties evaluated include fixture, consistency. The organoleptic properties evaluated for are flavour. The Virginia (ogoya) variety is more acceptable than the Valencia (Gombe). This project has proved that peanut butter making is technically possible.
Title page
Approval page
Dedication
Acknowledgement
Abstract
CHAPTER ONE
1.0 Introduction 1
1.1 The objective study 2
CHAPTER TWO
2.0 Literature review
2.1 Origin and description of peanut
2.2 Harvesting and value of peanuts
2.3 Peanut in african diet
2.4 Peanut processing
2.5 Legal requirement of peanut butter
2.6 Uses and importance of peanut butter
2.7 Peanut production status
2.8 Peanut consumption status
2.9 Planting time of peanut
2.10 Growing areas in nigeria
2.11 Processing steps in peanut butter manufacture
2.12 Spoilage associated with peanut butter
2.13 Spoilage associated with peanuts
2.14 Chemical composition of peanut butter
2.15 How to maintain stability in peanut butter
2.16 Shelf – life of peanut butter
2.17 Measures to control the development of aflatoxin
2.18 Chemical evaluation of peanut butter
2.19 Composition of edible groundnut products
2.20 Sensory evaluation of peanut butter
CHAPTER THREE
3.0 Materials and methods
3.1 Equipment and apparatus
3.2 Ash content determination
3.3 Moisture content determination
3.4 Fat content determination
3.5 Method of preparation of peanut butter
3.6 Flow chart for manufacture of peanut butter
CHAPTER FOUR
4.0 Results And Discussion
CHAPTER FIVE
5.1 Conclusion And Recommendation
1.0 INTRODUCTION
Peanut butter is by far the most important product made from peanuts in the United States.
While there are several types of wild and cultivated kinds, the peanut (groundnut, earth – nut, monkey nut, goober, pinda, pinder, manilla nut) that we know is the fruit or pod of Arachis hypogea belonging to family of leguminous. The flowe is Horne above ground and after it withers the stalk elongates, bends down and forces the ovary under ground. The seed matures below the surface and the plart favour light sandy soil. When the seed matures the inner linning of the pods, or seed coat, changes from while to brownish. The entire plant, including most of the roots, is removed from the soil during harvesting. (wood root 1973).
In the manufacture of peanut butter, the nuts are roasted, cooled and ground along with salt and suger to a very smooth fexture and consistency. (muller 1988.)
1.1 THE OBJECTIVE OF STUDY
The aims of this research are to evaluate the chemical and sensory properties of peanut butter and the identify the best variety of groundnut for peanut butter manufacturing.
The introduction of Chemical And Sensory Evaluation Of Peanut Butter should start with the relevant background information of the study, clearly define the specific problem that it addresses, outline the main object, discuss the scope and any limitation that may affect the outcome of your findings
Literature Review of Chemical And Sensory Evaluation Of Peanut Butter should start with an overview of existing research, theoretical framework and identify any gaps in the existing literature and explain how it will address the gaps
Methodology of Chemical And Sensory Evaluation Of Peanut Butter should describe the overall design of your project, detail the methods and tools used to collect data explain the techniques used to analyse the collected data and discuss any ethical issues related to your project
Results should include presentation of findings and interpretation of results
The discussion section of Chemical And Sensory Evaluation Of Peanut Butter should Interpret the implications of your findings, address any limitations of your study and discuss the broader implications of your findings
The conclusion of Chemical And Sensory Evaluation Of Peanut Butter should include summarize the main results and conclusions of your project, provide recommendations based on your findings and offer any concluding remarks on the project.
References should List all the sources cited in Chemical And Sensory Evaluation Of Peanut Butter project by following the required citation style (e.g., APA, MLA, Chicago).
The appendices section should Include any additional materials that support your project (Chemical And Sensory Evaluation Of Peanut Butter) but are too detailed for the main chapters such as raw data, detailed calculations etc.