Open AccessChemical composition and acceptability of peanut paste (Arachis hypogaea L.) based on proteins isolated from legumes
Author(s) -
J.S. Manobanda-Narvaez,
Yaquelin E. Calizaya-Milla,
Jacksaint Saintila
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).251
Subject(s) - arachis hypogaea , legume , food science , composition (language) , chemistry , biology , agronomy , philosophy , linguistics
Protein-calorie malnutrition represents one of the public health problems in the world. Atotal of three mixtures of peanut paste were formulated with legume protein isolate at 5%each, peanut paste and lentil protein isolate (PPL), peanut paste and pea protein isolate(PPP), and peanut paste and chickpea protein isolate (PPC). To evaluate the compositionof the mixtures; moisture, crude protein, total fat, ash, crude fibre, and carbohydrates weredetermined according to the Association of Official Analytical Chemists, Official methodsof analysis (AOAC). Acceptability was assessed using the Just-About-Right scale. Ahierarchical cluster analysis was performed. It was found that PPP reported higher valuesin protein (30.65 g) and fat (48.25 g). The scores were significantly higher for the PPP andPPC mixtures for the attributes texture (p<0.001), flavour (p<0.05), and smell (p<0.001).The general acceptability of the mixtures received scores >8.7. It was found that theaddition of legume protein isolated at a level of 5% increased the nutritional value of thepeanut paste. In addition, it obtained good acceptability for sensory attributes.