Format: MS WORD | Chapter: 1-5 | Pages: 65-80
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
ABSTRACT
Chemical and sensory evaluation of peanut butter using two varieties of peanut (arachis hypogea). Two varieties of peanut (Arachis hypogea) used for peanut butter making are Valencia from Gombe in Northern part of Nigeria and Virginia from Ogoja in cross-River state of Nigeria. The peanut butter obtained was evaluated chemically and sensually to determine the variety that performed better. Proximate analyses were carried on the samples. The result of there analyses showed ash 5%, moisture 4.5%, and fat 40%. The properties evaluated include fixture, consistency. The organoleptic properties evaluated for are flavour. The Virginia (ogoya) variety is more acceptable than the Valencia (Gombe). This project has proved that peanut butter making is technically possible.
HERE IS WHAT OUR HAPPY CLIENTS ARE SAYING
I actually googled and saw about projectmaster.com.ng, copied the number and contacted them through WhatsApp to ask for the availability of the material and to my luck they have it. So there was a delay with the project due to the covid19 pandemic. I was really scared before making the payment cause I’ve been scammed twice, they attended so well to me and that made me trust the process and made the payment and provided them with proof, I got my material in less than 10minutes.
I received excellent customer support, and quickly. Thank you so much!
I love your service! I would recommend projectmaster.com.ng to anyone. What a great find!
I am aware of online scam but because of the hectic nature of writing project, I decided to try sourcing for help online and to my surprise, projectmaster.com.ng gave complete project in less than 5 minutes. I could not believe it sincerely. Thank you so much guys.
