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