COMPARATIVE AND MICROBIAL ANALYSIS OF BUTTER PRODUCED FROM GROUNDNUT AND AVOCADOS PEAR WITH COMMACIAL BUTTER
Abstract
The rising cost of milk fat and the need for sustainable plant-based alternatives have driven the search for non-dairy butter sources. Butter is a widely consumed food product known for its rich flavor and nutritional value, yet it is prone to microbial spoilage and oxidative rancidity due to its high fat and moisture content. The study titled “Production and Shelf Life of Butter Produced from Groundnut and Avocado Pear” was conducted to develop a plant-based butter with improved nutritional and storage qualities using locally available raw materials. The butter was formulated using 50ml of vegetable oil, 200g of sugar, 150g of groundnut, 4g of flavor, 2 pairs of avocados pear, 4g of yeast. Shelf life evaluation was revealed from 0 day 0.00cfu/g, 30 days 2.4 x 105 cfu/g, 60 days 3.1 x 105. cfu/g. For the total bacteria count the 0day 0.00 cfu/g, 30days 1.2 x 105 cfu/g, 60days 2.2 x 105
cfu/g and the total coliform was both absent. Proximate analysis of the formulated butter revealed the present of crude protein (68.64%), fat (39.59%) and energy content (235.95kcal/100g) compare to commercial butter (67.95%), 37.54% and 231.48kcal/100g respectively. Microbial analysis revealed the presence of Staphylococcus aureus, Lactobacillus, Penicillium spp., Aspergillus niger, Fusarium spp., and Saccharomyces cerevisiae. The total bacterial count increased from 0.00 cfu/g on day 0 to 3.1 × 10⁵ cfu/g by day 21, while coliforms remained absent throughout, indicating good sanitary handling during production. Shelf life evaluation
indicated that microbial growth increased gradually, suggesting that the butter remained safe for consumption for up to two weeks under ambient conditions before spoilage became noticeable. In conclusion, the butter produced from groundnut and avocado pear was found to be nutritionally rich and microbiologically safe for short-term consumption when proper
hygienic and storage conditions were maintained. Keyword: Production, Shelf life, butter, groundnut and avocados
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