Chemical composition and acceptability of peanut paste (Arachis hypogaea L.) based on proteins isolated from legumes

Manobanda Narvaez, Jina Silvana; Calizaya Milla, Yaquelin Eveling; Saintila, Jacksaint

doi:10.26656/fr.2017.6(2).251

Chemical composition and acceptability of peanut paste (Arachis hypogaea L.) based on proteins isolated from legumes

Author(s)

Manobanda Narvaez, Jina Silvana

Universidad Peruana Unión

Calizaya Milla, Yaquelin Eveling

Universidad Señor de Sipán

Saintila, Jacksaint

Date Issued

17 de abril de 2022

Type

Article

Publisher

Rynnye Lyan Resources

Volume

6

Issue

2

Series/Report No.

Food Research

Contained in

Food Research

Start Page

345

End Page

353

DOI

10.26656/fr.2017.6(2).251

ISSN

2550-2166

Abstract

Protein-calorie malnutrition represents one of the public health problems in the world. A total of three mixtures of peanut paste were formulated with legume protein isolate at 5% each, peanut paste and lentil protein isolate (PPL), peanut paste and pea protein isolate (PPP), and peanut paste and chickpea protein isolate (PPC). To evaluate the composition of the mixtures; moisture, crude protein, total fat, ash, crude fibre, and carbohydrates were determined according to the Association of Official Analytical Chemists, Official methods of analysis (AOAC). Acceptability was assessed using the Just-About-Right scale. A hierarchical cluster analysis was performed. It was found that PPP reported higher values in protein (30.65 g) and fat (48.25 g). The scores were significantly higher for the PPP and PPC mixtures for the attributes texture (p<0.001), flavour (p<0.05), and smell (p<0.001). The general acceptability of the mixtures received scores >8.7. It was found that the addition of legume protein isolated at a level of 5% increased the nutritional value of the peanut paste. In addition, it obtained good acceptability for sensory attributes.