ABSTRACT
Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter was yellowish in colour, had a smooth and soft texture which spread easily on bread and had a fine peanut taste. It was put under observation for microbial growths for twelve weeks and microbial was observed at the end the eleventh week, thus giving it a shelf life of 11-12 weeks without preservative. When sodium bicarbonate was added the lifespan was extended to 20-25 weeks.
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TABLE OF CONTENTS
Title Page
Front Page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of contents vi-viii
CHAPTER ONE 1-7
1.0 Introduction 1-4
1.1 Aims / Objectives of study 4
1.2 Significance of study 5
1.3 Scope of study 5
1.4 Limitation 5
1.5 Cost of study 6-7
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CHAPTER TWO 8-19
2.0 Literature Review 8
2.1 Origin of Peanuts 8-9
2.2 Introduction of Peanuts to the Western World 9
2.3 Botanical Classification 9-10
2.4 Growth and Cultivation of Peanuts 10-11
2.5 Food/Dish substances in Peanuts 11-12
2.6 Nutritional Value 12-14
2.7 Health Benefits 14-15
2.8 Health Concerns 16
2.9 Statement of problems associated with peanut butter 16-17
2.10 Uses of peanut 17
2.11 Peanut butter 18
2.12 Early production of peanut butter 18-19
CHAPTER THREE 20-25
3.0 Materials / Raw materials used 20
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3.1 Methodology and preparation of peanut butter 21-24
3.2 Flow chart used in production of peanut butter 24
3.3 Test performed 25
CHAPTER FOUR 26-27
4.0 Result 26-27
4.1 Test for texture 26
4.2 Test for salt 26
4.3 Observation Table 26-27
4.4 Discussion 27
CHAPTER FIVE 28-29
5.0 Summary 28
5.1 Conclusion 28
5.2 Recommendation 29
References 30-31
