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

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.