Chemical Composition and Sensory Analysis of Peanut Butter from Indigenous Peanut Cultivars of Pakistan

Abstract

G (Arachis hypogea) is an important plant of Leguminose family. It is ranked as third major source of edible oil in the world besides rich source of energy and proteins (Isanga and Zhang, 2007). Groundnut has diverse uses owing to its valuable nutritional composition. It consists of 47-50% oil content which has greater percentage of unsaturated fatty acids that makes it an edible oil of choice for human nutrition and good health (Pattee, 2005). Groundnut comprise of 25-30% protein content which enables its seeds and oilseed cake to be utilized as good source of dietary protein with digestibility comparable to animal proteins (Singh and Singh, 1991). Peanuts are rich in vitamins, minerals and bioactive compounds that contribute towards its protective effects against cardiovascular ailments, Abstract | Three indigenous peanut cultivars from Pakistan specifically Local-334, Bard-92 and Bard-479 were investigated in the study for compositional quality and peanut butter development. Chemical composition of peanut cultivars indicated 5.53±0.20 to 5.93±0.02 % moisture, 2.00±0.11 to 2.17±0.05% ash, 49.80±3.54 to 50.90±0.93% fats, 23.83±1.71 to 26.43±1.15 % proteins, 13.23±2.20 to 19.42±3.83 % carbohydrates and 4.95±0.06 to 8.53± % fiber. Mineral analysis of peanut cultivars showed 12.60±0.38 to 16.61±1.51 mg/100g Fe , 2.34±0.075 to 3.37±0.040 mg/100g Zn, 38.64±3.50 to 48.24±32.58 mg/100g Ca, 67.81±7.86 to 82.72±9.09 mg/100g Mg, 199.19±33.18 to 342.00±19.03 mg/100g Na and 1220.6±9.045 to 1411.3±1.71 mg/100g P and 841.01±50.41 to 992.98±36.10 mg/100g K. Fatty acid characterization of groundnut cultivars through gas liquid chromatography revealed six fatty acids namely palmitic acid, oleic acid, linoleic acid, arachidic acid, eicosenoic acid and behenic acid. The peanut cultivars Bard-479 and Local-334 were more suitable for oil extraction and peanut butter development because of their high oleic acid to linoleic acid ratio (2.3-2.4). Bard-92 was less preferable cultivar for product development owing to its high linoleic acid (42.56%) and low O/L ratio (0.93) that attributed to its oxidative instability. Sensory evaluation of peanut butter samples showed overall good acceptability of product among the people. Storage study of peanut butter samples demonstrated shelf stability of product up to three months at room temperature. Sahar Shibli1,2*, Farzana Siddique1, Saeeda Raza2, Zaheer Ahsan3 and Irum Raza4