Storage Stability of Butter Produced From Peanut, Crayfish and Ginger
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 1
Abstract
Butters were produced from blends of peanut, crayfish and ginger to formulate samples A, (100% peanut), sample B (90 peanut:10% ginger), sample C (80% peanut:10% crayfish) and sample D (70% peanut::20% crayfish:10% ginger). The 100% peanut butter served as the control. The effects of the substitution on storage for 12 weeks at ambient conditions were investigated. Pure peanut butter had higher initial bacterial and fungal counts of 2.7x103Cfu/g and 2.6x102Cfu/g respectively, which steadily decreased with storage time. With the addition of ginger, the bacterial and fungal counts were initially 1.5x103Cfu/g and 1.4x102Cfu/g respectively, at the end of 12 weeks of storage the values decreased to 0.8x103 Cfu/g and 0.4x102 Cfu/g respectively. Similar trends were observed when crayfish was added. The peroxide value, TBA value and acid value of the butter were 1.30±0.20 Meq/kg, 0.11±0.01 Mq/100g and 1.90 Mq/100g respectively. Addition of only ginger to the butter increased these values while addition of only crayfish lowered the indicators. There was significant (p<0.05) increase in these parameters during storage. Oil separation was observed at the 8th week of storage, and this separation increased at week 12 of storage. Addition of 20% crayfish into the butter reduced this oil separation to 1.8mls and 2.0mls, while the addition ginger and crayfish reduced the oil separation of the butter to 2.0mls and 3.0mls. Conclusively, a mixture of ginger and crayfish into the butter significantly reduce its microbial activities, lowered its level of deterioration due to rancidity and reduced oil separation.
Authors and Affiliations
S. H. Afolabi1 . ,, T. A. Okache2 ,, M. O. Eke3 ,, J. S Alakali4
Keywords
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