International Journal of Food Science and Biotechnology

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

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

DOI 10.11648/j.ijfsb.20180301.14
Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 1, March 2018)
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), 2024. Published by Science Publishing Group

Keywords

Butter, Crayfish, Ginger, Peanut, Physico-chemical

References
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Author Information
  • Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria

  • Department of Food Science and Technology, Federal University Dutsin Ma, Katsina, Nigeria

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

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

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    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

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    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

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    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

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  • @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://download.sciencepg.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}
    }
    

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  • 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  - 

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