The Effects of Storage on the Nutritional Qualities of Peanut Butter.

Abstract

Peanut butter is a popular health and nutritious staple food across the world. After the various stages of production, the peanut butter was packaged in high density polythene films and glass jars which were then stored for the period of three months to compare best preferred storage medium. Proximate analysis was carried out on the peanut butter samples to quantify some of the nutritional parameters which includes moisture content, fat, protein, ash and fibre, at a regular interval of one month for the storage period of three months. The colour and taste of the peanut butter were some of the methods used to assess the stored products. Questionnaires were also used to assess these and other parameters considered and the results subjected to statistical analysis using the chi-square method. The changes in the nutritional parameters were quantified at a monthly interval throughout the storage period. At the end of the storage period, it was noted that the peanut butter sample made with skin and stored in high density polythene films had high nutrients retention capacity and showed less change in taste and colour.