EVALUATION OF THE CHEMICAL, MICROBIAL, AND SENSORY PROPERTIES OF PEANUT BUTTER FORTIFIED WITH GREEN PEAS
Abstract
ABSTRACT
Malnutrition is a global problem, particularly due to unavailability and deficiencies of certain nutrients and minerals in staple foods. Peanut butter is widely consumed, whereas green peas are highly nutritious but underutilized. The study investigates the impact of green pea (Pisum sativum L.) fortification on the chemical, microbial, and sensory properties of peanut butter. The main objective was to enhance the nutritional value of peanut butter while maintaining acceptable sensory attributes and microbial safety. Peanut butter samples were produced using four formulations: 100% peanut (PPB), and peanut mixed with 1% (LPB), 3% (MPB), and 5% (RPB) roasted green peas. The samples were analyzed for proximate composition, vitamin E content, lipid stability (measured by peroxide value and free fatty acids), microbial quality over storage, and sensory acceptability using standard methods. Proximate results are in the range of (1.57-4.04) for moisture content, (25.78-36.24) which is the fat content in samples and this reduced on increasing addition of green peas. (2.52 - 4.11) was the range of values gotten for ash content, (2.33-3.70) range of values for crude fiber, the crude protein significantly increased with a rang of values between (21.10 -26.61), and (33.61-38.95) for carbohydrates, respectively. It shows an increasing trend, while slightly reducing fat content. The vitamin E content showed an increase within the range of (7.85-11.75). The (3% and 5%) green pea samples also demonstrated enhanced lipid stability and reduced microbial load over 8 weeks, attributed to antioxidant properties in green peas. Sensory evaluation revealed that the (3%) formulation (MPB) had the highest overall acceptability scoring (8.0) among panelists. In conclusion, green pea fortification at up to 3% provides a nutritionally superior and sensory-acceptable alternative to traditional peanut butter. This functional spread offers a sustainable, locally sourced solution to combat malnutrition, especially in low-resource settings.
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