Evaluation of Quality Characteristics and Storage Stability of Peanut Beverage Added Ginger, Moringa Leaf Powder and Lime

Abstract

Peanut seeds were roasted at 800C for 20 min milled and blended with ginger (GI),with moringa leaf powder (MP), with lime (LI) with moringa leaf powder and ginger (MG) with lime and moringa leaf powder (LM) with lime and ginger (LM) into paste. Heated water (at 800C) was added to the paste while stirring for 30 min. The mixture was further heated in a boiling bath and filtered with muslin cloth cooled to obtain a drink which was flavored with pineapple, banana and milk flavor and sucrose was also added. The results showed moisture content of GI ranged from 79.87 –83.95 %, with sample LI having the highest value was not significantly different (p ≥ 0.05) from MO, MG, LM and LG but sample GI having the lowest value, which was significantly (p ≤ 0.05) difference form LI, MG and LG. The ash content ranged from 1.92 –2.41 %, with sample GI having the highest value which was significantly (p ≤ 0.05) different from LI and MG but not significantly (p ≥ 0.05) different from other samples. The crude fat content ranged from 2.92 -3.07 %, of which sample GI having the highest value and sample LI having the lowest value which are not significantly (p ≥ 0.05) different from one another. The crude protein ranged from 4.01 –4.74 % of which sample GI having the highest value and sample LG having the least value which are not significantly (p ≥ 0.05) different from one another. The carbohydrate contents ranged from 3.49 –6.49 % with sample LI had the highest value which was not significantly (p ≥ 0.05) different from sample GI and MO and sample MG having the lowest value which was significantly (p ≥ 0.05) difference from other sample except LG. pH of beverages decreased from 7.90 MG week 1 to 3.21 in LM in week 3.Total titretable acidity present in the beverages were GI in week 1; (0.13), MO(0.17), LI(0.18), MG(0.12), LM(0.19) and LG(0.16).At week 3, GI(0.18), MO(0.23), LI(O.24), MG(0.82), LM(0.24) and LG(0.24). The beverages contained low number of total plate counts (1.9 x 102 -2.8 x 104) and fungi/yeasts counts (1.2 x 104-4.2 X 106). Overall acceptability was high for all samples