Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger

Afolabi Saheedat H.; Okache Thomas A.; Eke Michael O.; Alakali Joseph S.

doi:doi:10.11648/j.ijfsb.20180301.14

| Peer-Reviewed

Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger

Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S.

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 1)

Received: 12 June 2017 Accepted: 21 June 2017 Published: 29 January 2018

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 1)
DOI	10.11648/j.ijfsb.20180301.14
Page(s)	23-32
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Butter, Crayfish, Ginger, Peanut, Physico-chemical

References

[1]	I. G. Adanlawo and F. A. S. Dairo. (2007). Nutrient and Ant-nutrient constituents of ginger (Zingiber officianle) and the influence to its ethanolic extract on some serum enzymes in albino rats, Int. J. Biol. Chem., 1 (1): 38-46.
[2]	S. E. Adjou, B. Yehouenou, C. M. Sossou, M. M. Soumanou and C. A. Souza. (2012). Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin. African Journal of Biotechnology 11: 14354-14360.
[3]	A. O. Aduku. (1993). Tropical feedstuff analysis table Ahmadu Bello University. Samaru, Zaria. Nigeria, P: 1-4.
[4]	J. A. Agunbiade, B. O. Tolorunji and H. A. Awojobi. (2004). Shrimp Waste Meal Supplementation of Cassava products based diet fed to broiler chickens Nig. J. Animal. Prod., 31: 182-188.
[5]	S. M. Ahmad, U. A. BirininYauri, B. U. Bagudo and D. M. Sahabi. (2013). Comparative analysis on the nutritional values of crayfish and other insects. African journal of food science and technology 4 (1) 9-12.
[6]	K. O. Ajanaku, C. O. Ajanaku, A. Edobor-Osoh and O. C. Nwinyi. (2012), “Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Aragchis hypogaea L.)” American Journal of Food Technology, 7 (82-88).
[7]	B. H. Ali, G. Blunden, M. O. Tanira and A. Nemmar. (2008): Some Phyochemical, pharmacological and toxicological properties of ginger (Zingiber officiale) a review of recent Research. Food Chem. Toxicology. 46, 409-420.
[8]	AOAC, (2005), Official methods of Analysis of the Association Analytical chemists 17th edition Washington, D. C USA.
[9]	M. O. Aremu, A. Olanisakun, D. A. Bako and P. C. Madu. (2006), Compositional Studies and physicochemical characteristics of cashew nut (Anarcardium occidentale) flour. Parkistan Journal. Nutrition. 5 (4): 328-333.
[10]	J. Y. Asibuo, R. O. Akromah, O. S. Safo-Kantanka, A. H. K. Osei and A. Ageyeman. (2008). Chemical composition of groundnut, Arachis hypogae (L) land races. A frican Journal of biotechnology, 7, 2203-2208.
[11]	V. N. Atasie, T. F. Akinhanmi and C. C. Ojiodu. (2009). Proximate analysis and pysico-chemical properties of groundnut (Arachis hyppogae L.). Pak. J. Nutr. 8 (2): 194-197.
[12]	P. B. Ayoola and A. Adeyeye. (2010) Effect of heating on the chemical composition and physico-chemical properties of Arachis hypogeal (Groundnut) seed flour and oils, Pakistan journal of nutrition 9 (8) 751-754.
[13]	N. Bhatty, A. H. Gilani and S. A. Nagra. (2000). Effect of cooking and supplementation with different kinds of meats on nutritional value of mash (Vigna mungo). Int. J. Food Sci. and Nut., 51: 169-174.
[14]	M. G. Campos-mondragon, A. M. Calderon De La Barca, A. Duran-Prado, L. C. Campos-Reyes, R. M. Oliart-Ros, J. Ortega-Garicia, L. A. Medina-Juarez and O. Angulo. (2009). Nutritional composition of new peanut Arachis L. culitivars.
[15]	G. Cecilia, M. G. Riveros, V. Mestrallet, and N. R. Grosso. (2009). Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina.
[16]	J. Eke-Ejiofor, D. B. Kiin –Kabari and E. C. Chukwu. (2012). Effect of processing method on the proximate, mineral and fungi properties of groundnut (Arachis hypogea) Seed Journal of Agricultural and Biological Science 3: 257–261.
[17]	E. A. Ekop, A. I. Udoh and P. E. Akpan. (2010). Proximate and anti-nutrient Composition of four edible insects in Akwa Ibom State, Nigeria. World J. Applied Sci. and Tech., 2 (2): 224-231.
[18]	D. Eruvbetine, M. A. Dipeolu and E. B. Oguntona. (2002): Comparison of enzyme and antibiotic inclusion in diets for laying hens. Proc. 27th Ann. NSAP. Conference, 17-21 March, 2002. Akure. Nigeria, 101-104.
[19]	E. A. Fasakin. (2002), Nutritive value of four common species of aquatic plants as sources of protein in animal feed. Proc. 27^th Ann. NSAP. Conf., 17-21. Akure Nigeria, 122-124.
[20]	X. Gao, P. E. Wilde, A. H. Lichtenstein, O. I. Bermudez and K. L. Tucker. (2002). The Maximal Amount of Dietary Alpha tocopherol Intake in US Adults (NHANES) Journal of Nutrition, 136 (4) 1021-1026.
[21]	N. R. Grosso, V. Nepote and C. A. Guzmán. (2000). Chemical composition of some wild peanut species (Arachis L.) seeds. J. Agric. Food Chem. 48, 806-809.
[22]	E. Guy, A. A. Emmanuel and B. John. (2013). Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana. African journal of food science, 7 (10): 375-381.
[23]	S. H. M. Habib, S. Makpol, N. A. A. hamid, S. Das, W. Z. W. Ngah and Y. A. M. Yusof. (2008): Ginger extract (Zingiber officnale) has anti-cancer and anti-inflammatory effects on ethionine-induced hepatic rats. 63: 807-813.
[24]	A. I. Ihekoronye and P. O. Ngoddy (1985). Integrated Food Science and Technology for the tropic, 1st edition, London. Macmillan Publishers Ltd.
[25]	N. Iro, A. Iliyas and A. Tato. (1995). Studies on the preparation and nutrient composition of Kunu Gyado, A traditional Nigerian groundnut – cereal Based weaning food. Food Nutrition Bulletin 16: 238-240.
[26]	C. K. Mutegi, H. K. Ngugi, S. L. Hendrik and R. B. Jones. (2013) Factors associated with the incidence of Aspergillus Section Flavi and aflatoxin contamination of peanut in the Busia and Homa bay districts of western Kenya. Plant Pathology, 61: 1143-1153.
[27]	V. Nepote, M. G. Mestrallet and N. R. Grosso. (2006). Oxidative stability in fried-salted peanuts elaborated with high oleic and regular peanut from Argentina. I. J. Food Sci. and Tech. 41, 900-909.
[28]	C. B. Nwachukwu and M. Ibrahim. (2007). Amino acid composition of peanut butter. Proc. 32nd Ann. Conf. of the Nig. Soc. Anim. Prod. 321-322.
[29]	I. P. Ogbuewu, P. D. Jiwuba, C. T. Ezeokeke, M. C. Uchegbu, I. C. Okoli and I. U. Iloeje. (2014), evaluation of phytochemical and nutritional composition of ginger rhizome powder. Int’l Journal Agric and Rural Development.
[30]	G. S. Ojewola and S. I. Annah, (2005). Nutritive and Economic value of Danish fishmeal, crayfish dust meal and shrimp meal inclusion in broiler diets. Afr. J. Biotechnology.
[31]	D. Thomas. (2002). A textbook of Biochemistry with clinical correlations. Fifth edition, John Wiley and Sons Inc. Publication. 1159-1160.
[32]	USDA, (2004) National Nutrient Database for Standard Reference, Retrieved from www.nal.usad.gov/fnic/foodcomp
[33]	J. Varga, J. C. Frisvad and R. A. Samson. (2012). Two new aflatoxin producing species and an overview of Aspergillus section Flavi. Studies in Mycology, 69: 57-80.
[34]	B. Wathelet. (2000). Nutritional analysis for proteins and amino acids in beans (Phaseolus spp). Biotechnology Agronomy, Society and Environment. 3: 197-200.
[35]	A. B. Zamble, T. Z. Lessoy, A. B. Mireille, A. K. Celah and K. N. Rose. (2013) proximate composition and mycological characterization of peanut butter sold in retail markets in Abidjan (cote d’ivoire).

Cite This Article

Plain Text BibTeX RIS

APA Style

Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S. (2018). Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. International Journal of Food Science and Biotechnology, 3(1), 23-32. https://doi.org/10.11648/j.ijfsb.20180301.14

Copy | Download

ACS Style

Afolabi Saheedat H.; Okache Thomas A.; Eke Michael O.; Alakali Joseph S. Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. Int. J. Food Sci. Biotechnol. 2018, 3(1), 23-32. doi: 10.11648/j.ijfsb.20180301.14

Copy | Download

AMA Style

Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S. Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. Int J Food Sci Biotechnol. 2018;3(1):23-32. doi: 10.11648/j.ijfsb.20180301.14

Copy | Download

@article{10.11648/j.ijfsb.20180301.14,
  author = {Afolabi Saheedat H. and Okache Thomas A. and Eke Michael O. and Alakali Joseph S.},
  title = {Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {23-32},
  doi = {10.11648/j.ijfsb.20180301.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.14},
  abstract = {Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter.},
 year = {2018}
}

Copy | Download

TY - JOUR
T1 - Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger
AU - Afolabi Saheedat H.
AU - Okache Thomas A.
AU - Eke Michael O.
AU - Alakali Joseph S.
Y1 - 2018/01/29
PY - 2018
N1 - https://doi.org/10.11648/j.ijfsb.20180301.14
DO - 10.11648/j.ijfsb.20180301.14
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 23
EP - 32
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20180301.14
AB - Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter.
VL - 3
IS - 1
ER -

Copy | Download

Author Information

Afolabi Saheedat H.

Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
Okache Thomas A.

Department of Food Science and Technology, Federal University Dutsin Ma, Katsina, Nigeria
Eke Michael O.

Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
Alakali Joseph S.

Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S. (2018). Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. International Journal of Food Science and Biotechnology, 3(1), 23-32. https://doi.org/10.11648/j.ijfsb.20180301.14

Copy | Download

ACS Style

Afolabi Saheedat H.; Okache Thomas A.; Eke Michael O.; Alakali Joseph S. Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. Int. J. Food Sci. Biotechnol. 2018, 3(1), 23-32. doi: 10.11648/j.ijfsb.20180301.14

Copy | Download

AMA Style

Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S. Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger. Int J Food Sci Biotechnol. 2018;3(1):23-32. doi: 10.11648/j.ijfsb.20180301.14

Copy | Download

@article{10.11648/j.ijfsb.20180301.14,
  author = {Afolabi Saheedat H. and Okache Thomas A. and Eke Michael O. and Alakali Joseph S.},
  title = {Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {23-32},
  doi = {10.11648/j.ijfsb.20180301.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.14},
  abstract = {Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter.},
 year = {2018}
}

Copy | Download