Pakistan Journal of Agricultural Research

Research Article

Chemical Composition and Sensory Analysis of Peanut Butter from

Indigenous Peanut Cultivars of Pakistan
Sahar Shibli1,2*, Farzana Siddique1, Saeeda Raza2, Zaheer Ahsan3 and Irum Raza4

Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan; 2Food Science and
1

Product Development Institute, National Agriculture Research Center, Islamabad, Pakistan; 3Oil Quality Lab, Oilseeds lnstitute,
National Agriculture Research Center, Islamabad, Pakistan; 4Social Sciences Research lnstitute, National Agriculture Research
Center, Islamabad, Pakistan.
Abstract | Three indigenous peanut cultivars from Pakistan specifically Local-334, Bard-92 and Bard-479
were investigated in the study for compositional quality and peanut butter development. Chemical composition
of peanut cultivars indicated 5.53±0.20 to 5.93±0.02 % moisture, 2.00±0.11 to 2.17±0.05% ash, 49.80±3.54
to 50.90±0.93% fats, 23.83±1.71 to 26.43±1.15 % proteins, 13.23±2.20 to 19.42±3.83 % carbohydrates and
4.95±0.06 to 8.53± % fiber. Mineral analysis of peanut cultivars showed 12.60±0.38 to 16.61±1.51 mg/100g Fe
, 2.34±0.075 to 3.37±0.040 mg/100g Zn, 38.64±3.50 to 48.24±32.58 mg/100g Ca, 67.81±7.86 to 82.72±9.09
mg/100g Mg, 199.19±33.18 to 342.00±19.03 mg/100g Na and 1220.6±9.045 to 1411.3±1.71 mg/100g P
and 841.01±50.41 to 992.98±36.10 mg/100g K. Fatty acid characterization of groundnut cultivars through
gas liquid chromatography revealed six fatty acids namely palmitic acid, oleic acid, linoleic acid, arachidic
acid, eicosenoic acid and behenic acid. The peanut cultivars Bard-479 and Local-334 were more suitable for
oil extraction and peanut butter development because of their high oleic acid to linoleic acid ratio (2.3-2.4).
Bard-92 was less preferable cultivar for product development owing to its high linoleic acid (42.56%) and
low O/L ratio (0.93) that attributed to its oxidative instability. Sensory evaluation of peanut butter samples
showed overall good acceptability of product among the people. Storage study of peanut butter samples
demonstrated shelf stability of product up to three months at room temperature.
Received | October 19, 2017; Accepted | January 06, 2019; Published | January 29, 2019
*Correspondence | Sahar Shibli, Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan; Email:
saharshibli@gmail.com
Citation | Shibli, S., F. Siddique, S. Raza, Z. Ahsan and I. Raza. 2019. Chemical composition and sensory analysis of peanut butter from
indigenous peanut cultivars of Pakistan. Pakistan Journal of Agricultural Research, 32(1): 159-169.
DOI | http://dx.doi.org/10.17582/journal.pjar/2019/32.1.159.169
Keywords | Fatty acid, Gas chromatography, Groundnut, Peanut butter

Introduction fatty acids that makes it an edible oil of choice for

human nutrition and good health (Pattee, 2005).

G roundnut (Arachis hypogea) is an important plant

of Leguminose family. It is ranked as third major
source of edible oil in the world besides rich source
Groundnut comprise of 25-30% protein content
which enables its seeds and oilseed cake to be utilized
as good source of dietary protein with digestibility
of energy and proteins (Isanga and Zhang, 2007). comparable to animal proteins (Singh and Singh,
Groundnut has diverse uses owing to its valuable 1991). Peanuts are rich in vitamins, minerals and
nutritional composition. It consists of 47-50% oil bioactive compounds that contribute towards its
content which has greater percentage of unsaturated protective effects against cardiovascular ailments,
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 Quality evaluation of peanut butter
cancer, diabetes, osteoporosis and other degenerative size and sweet taste. These cultivars were evaluated for
diseases (Isanga and Zhang, 2007). nutritional analysis, fatty acid characterization and
product development so that low cost but extremely
Peanuts can be utilized in production of cheap and nutritious foods are made available in the country to
wholesome foods like peanut butter, peanut bars, deal with protein-calorie deficiency issues.
nimko, peanut milk etc. which can alleviate the
situation of protein calorie malnutrition and iron Materials and Methods
deficiency in the country especially among women
and children (Khalil and Chughtai, 1983; Ali and Research work was carried out in different institutes
Nigam, 1993). Peanut butter is the most important of National Agriculture Research Centre, Islamabad
product made from peanuts in the world as it is (NARC). Seeds of three indigenous groundnut
utilized as extremely nutritious spread as well as cultivars namely Bard-92, Bard-479 and Local 334
delicacy in porridge, cookies, cakes and ice cream. were obtained from Crop Sciences Institute, NARC.
It became popular in developed countries due to its Other ingredients used in peanut butter preparation
wholesomeness, longer shelf life, microbial stability including salt, sugar, stabilizer (Glycerol mono-
and ease of consumption (Woodroof et al., 1983). stearate), palm oil shortening were purchased from
local market. Proximate analysis, mineral assay and
Peanut butter is considered healthier alternative to storage studies were carried out in Food Science and
butter and margarine because it mostly consists of Product Development Institute, NARC. While fatty
plant based unsaturated fats with negligible amount acid profile of groundnut cultivars was determined
of trans-fats (Sanders, 2001). Its consumption has through Gas Chromatography technique in Oil
also been suggested to be preventive in diseases like Quality Lab, NARC.
hypercholesterolemia, diabetes, obesity, gallstones and
constipation due to high percentage of unsaturated fats, Peanut butter preparation
fiber and phytonutrient contents.Peanut butter has been Peanut butter was prepared by the method described by
utilized successfully for treatment of malnourishment Woodroof et al. (1983). Peanuts belonging to different
in impoverished countries by World Health cultivars were shelled and spread on aluminum trays.
Organization (Atasie et al., 2009; Kane et al., 2010). Peanuts were roasted at 160° C for 40-60 mins in hot
air oven (Memmert Model No. 600) until desirable
Emphasis on groundnut crop in Pakistan can solve flavor and golden color was obtained. Peanut seeds
complex problems of edible oil deficiency and were manually processed to remove red skin, hearts
malnutrition in the country. But lack of government and scorched seeds. Peanuts and all other ingredients
focus, little awareness among farmers, low input were weighed according to set formulation and then
usage, non-availability of short duration cultivars and subjected to two stage grinding process in dry mill.
certified seeds restricts the production of groundnut First 81 g peanuts (90% w/w) was ground in mill
crop in the country (Naeem-ud-din et al., 2012). for 30 seconds, then sugar (7% w/w), stabilizer, salt,
Groundnut because of its high oil extraction rate, fat were added (1% w/w of each ingredient) and the
less input intensive nature and suitability to existing mixture was ground for one minute until smooth
cropping system is the best choice for attaining self- paste was obtained. Peanut butter was stored in pre-
sufficiency of edible oil in Pakistan (Ali and Nigam, sterilized, air tight glass bottles at room temperature
1993; Cecil et al., 2013). to determine shelf life (Figure 1).

Large number of groundnut cultivars has been Proximate analysis

developed in Pakistan to meet the needs of country’s Moisture analysis of peanut and peanut butter
agricultural system, however little work has been done samples was performed by method no. 44-19 (AACC,
on their phytochemical and fatty acid composition 2000). Ash content of raw peanuts and peanut butter
for differentiation on the basis of their end use (Shad was determined by method No. 950.49 of AOAC
et al., 2012). Three local groundnut cultivars namely (2000). Weighed amount of samples were ignited
Bard-92, Bard-479 and Local 334 were selected in in Muffle furnace (Carbolite-1100, USA) at 550°C
present study owing to their adaptability to local for overnight. Crude fat content of raw peanuts and
climate conditions, high yielding ability, large pod peanut butter samples were measured by adopting
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 Quality evaluation of peanut butter
AACC (2000) method no. 30-20 with the help of while helium was used as carrier gas with flow rate
soxtech instrument (Buchi B-811, Switzerland) using of 20 ml/min. Fatty acids were identified on the
n-hexane as solvent. Crude protein contents in raw basis of retention time and their peak area which
peanuts and peanut butter samples were determined was calculated using Agilent Gas Chromatograph
following AOAC method no. 950.48 using Buchi Chemstation Version B.04.02. Identity of fatty acids
Auto Kjeldahl (Model K-370). Protein percentage of was determined on the basis of their retention time
sample was obtained by multiplication of its nitrogen in comparison to elution time of fatty acid standards
contents with 5.46 protein factor (USDA, 1941). from Sigma Aldrich company (99.99% purity).
Carbohydrate percentages in both peanuts and peanut
butter samples were calculated by the subtraction of Storage study
other dry matter components from 100 (Riveros et Storage study of peanut butter samples was performed
al., 2009; Shokunbi et al., 2012). during May to August months of summer season when
average room temperature and relative humidity was
Mineral determination 35 °C and 52 % respectively. Deterioration of peanut
Iron, Zinc, Calcium, Magnesium, Sodium, Potassium butter samples upon storage was determined by
and Phosphorous contents were determined in raw calculation of free fatty acid percentage and peroxide
peanuts and peanut butter samples after extraction values until samples got rancid. These quality attributes
with Mehlich 1 reagent (0.05 M HCl + 0.025 M were analyzed three times during storage period with
H2SO4) as described by Ryan et al. (2001). Fe, Zn, one month interval. Oil extracted from peanut cultivars
Ca, Mg, Na and K were measured through Atomic was also checked for free fatty acids and peroxide
Absorption Spectrophotometer (Varian Spectraa value before product preparation. Free fatty acid
220-FS) while P was determined colorimetrically content and peroxide value of raw peanuts and peanut
on spectrophotometer (Spectronic 21) at 430 nm butter samples were determined according to method
wavelength. no. Ca 5a-40 and method no. Cd 8b-90 as described
in Standard Methods Manual of AOCS (2005).
Fatty acid profiling of peanut cultivars
Fatty acid composition of peanut cultivars was Sensory evaluation
determined by gas liquid chromatography according Sensory evaluation of peanut butter samples was
to the method described by Raney (1987). carried out by eighteen judges who were presented
three test peanut butter samples along with control
Preparation of fatty acid methyl esters (FAME): sample. Nine point hedonic scale was used to rate
First 0.5 ml petroleum ether was taken in a vial. peanut butter samples on the basis of color, aroma,
Then methylating solution (sodium methoxide and taste, flavor, oiliness, spreadability and overall
methanol) and a loop of peanut oil sample was added acceptability. Judges were served plain water and
and the vial was vortexed for five seconds. The mixture bread to clean their palate alternatingly before testing
was then allowed to stand for 30 min to derivatize each sample (Dhamsaniya et al., 2011).
FAME. Thereafter 1 ml NaCl was added for proper
separation of FAME layer. At the end 1 µL of FAME Statistical analysis
was taken with much care from the upper layer of the Research data was analyzed for statistical significance
vial, and it was injected to Gas Chromatograph for by using Statistix software (version 8.10). Statistical
analysis (Aslam et al., 2015). methods as described by Steel et al., 1997 were used
to differentiate among peanut cultivars for nutritional
Conditions for fatty acid analysis: Fatty acid characteristics, physico-chemical properties and
analysis was carried out on Gas Chromatograph suitability of peanut butter preparation. All analyses
(Agilent Technologies, Model 7890A) equipped with were performed in triplicate.
flame ionization detector and packed glass column
(3% SP-2310, 2% SP-2300 on 100/120 Chromosorb Results and Discussion
material W AW; 8.5′×1/8″×2 mm; Supelco, USA).
The injector and column temperature were set at Proximate analysis of peanuts and peanut butter samples
260°C and 230°C respectively. Machine was set Proximate composition of indigenous groundnut
on isothermal programme during elution process cultivars is shown in Table 1. Moisture, ash, fiber and
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 Quality evaluation of peanut butter
carbohydrate contents were significantly different in process was also recognized by Woodroof et al. (1983)
peanut cultivars, while crude fat and protein contents who attributed it to varying level of sugar added
did not exhibited significant difference at 5% level during manufacturing process for flavor development.
of significance. Results of proximate analysis of local
peanut cultivars were found in agreement with earlier Mineral composition of peanuts and peanut butter samples
findings of Shahzad et al. (2011) and Shokunbi et Mineral composition of groundnut cultivars per
al. (2012). However, the higher fiber percentage of hundred grams is presented in Table 1. Analysis of
Bard-479 cultivar (8.53%) than other two cultivars mineral contents in indigenous groundnut cultivars
(4.95%; 5.17%) is attributed to its Virginian origin revealed 38.6±3.50 to 48.24±3.26 mg/100g calcium,
which is supported by work of Jonnala et al. (2005) 12.60±0.38 to 16.61±1.51 mg/100g iron, 2.34±0.07
who evaluated nutritional composition of genetically to 3.37±0.04 mg/100g zinc, 67.81±7.86B to
modified Virginian peanut varieties. 82.72±9.09 mg/100g magnesium, 1220.6±9.04 to
1411.3±1.71 mg/100g phosphorous, 199.19±33.18 to
Chemical composition of peanut butter samples 342.00±19.03 mg/100g sodium and 841.01±50.41 to
made from local cultivars is presented in Table 2. 992.98±36.10 mg/100g potassium in peanut kernels.
Statistical analysis showed non-significant difference All three groundnut cultivars were found comparable
among peanut butter samples made from different for Ca, Fe, Zn and Mg contents and their findings
cultivars for ash and protein contents while significant resembled with the literature (Khalil and Chughtai,
difference was found among peanut butter samples 1983); Woodroof et al., 1983; Shokunbi et al., 2012).
for moisture, fat, fiber, and carbohydrate contents. Significant difference was found among peanut
Moisture content of peanut butter samples in present cultivars for phosphorous, sodium and potassium
research varied between 0.038 to 0.37% which is in contents. The potassium content of peanut cultivars in
accordance with results of Woodroof et al. (1983) present research is similar to the results of Woodroof
and Dhamsaniya et al. (2011) who reported moisture et al. (1983) and Asibuo et al. (2008). Phosphorous
contents of peanut butter to be less than one percent and sodium contents of peanut cultivars in present
and suggested it to be the cause of longer shelf life and research was little higher than range described by
microbial stability of peanut butter. Ash percentage earlier scientists, however Ozcan and Seven (2003)
of peanut butter samples in present study fluctuated had reported even more elevated percentages of these
between 3.16 to 3.26% that corresponded with the minerals and credited that increase to difference in
range mentioned by Galvao et al. (1976). Furthermore, soil fertility conditions.
ash percentage of peanut butter samples was greater
than raw peanuts; Woodroof et al. (1983) attributed Mineral composition of peanut butter samples in
this increase to gain in solid mass percentage upon Table 2. exhibited 58.06±6.98 to 64.45±3.26 mg/100g
roasting of peanuts during peanut butter preparation. calcium, 1.65±0.26 to 1.96±0.03 mg/100g iron,
1.51±0.03 to 1.97±0.53A mg/100g zinc, 146.73±36.25
Fat, protein and fiber contents of groundnut samples to 203.3±5.3 mg/100g magnesium, 245.11±72.48 to
decreased on peanut butter preparation which has 264.46±28.94 mg/100g phosphorous, 603.16±161.59
been ascribed to addition of extraneous ingredients to 790.87±53.78 mg/100g sodium and 661.14±25.36
like flavors and stabilizers in peanut butter formulation to 820.86±29.20 mg/100g potassium contents in
by earlier scientists (Woodroof et al., 1983; Oczan present research. Statistical examination of mineral
and Seven, 2003). Crude fat of peanut butter samples contents revealed non-significant difference among
in the present study were found to be 20.5 to 23 %, peanut butter samples for calcium iron, zinc,
protein content ranged between 40.43 to 47.59 % and phosphorous, sodium and potassium, however the
fiber contents varied between 2.11 to 4.46% which amount of magnesium was found significantly
are in conformance to findings of former researchers different in samples. Minerals concentration of
(Riveros et al., 2009; Dhamsaniya et al., 2011). peanut butter samples in present research was found
Carbohydrate percentage of peanut butter samples in in accordance to reference dietary limits established
present study varied between 24 to 32% which was by USDA (2008). Moreover, Ca, P, Mg, Na and K
little higher than range reported by earlier researchers contents of peanut butter samples in the present study
(Shokunbi et al., 2012). This increase in carbohydrate increased on manufacturing of peanut butter, while
percentage from peanuts to peanut butter conversion Fe and Zn content decreased from peanuts to peanut
March 2019 | Volume 32 | Issue 1 | Page 162
 Table 1: Nutritional composition of raw peanuts.
Cultivars Mois- Ash(%) Pro- Fat(%) Fiber(%) Carbohy- Ca Fe Zn Mg P Na K
ture(%) tein(%) drate(%) (mg/100g) (mg/100g) (mg/100g) (mg/100g) (mg/100g) (mg/100g) (mg/100g)
BARD-92 5.9± 2.17± 26.43± 50.90± 5.17± 15.33± 38.64± 12.60± 2.34± 82.72± 1368.7± 199.19± 841.01±
0.04*A*** 0.046A** 1.15ANS 0.93ANS 0.46B*** 1.15B** 3.5045ANS 0.38ANS 0.075ANS 9.09ANS 56.46A*** 33.18B** 50.41B***
BARD-479 5.93± 2.17± 25.33± 50.73± 8.53± 13.23± 41.18± 16.61± 3.37± 69.30± 1411.3± 309.93± 907.49±
0.002A 0.21A 1.04 AB 3.12A 0.30 A 2.20B 3.79A 1.51A 0.040A 0.875AB 1.71A 69.45A 17.82B
Local 334 5.53± 2.00± 23.83± 49.80± 4.95± 19.42± 48.24± 14.83± 2.85± 67.81± 1220.6± 342.00± 992.98±
0.20B 0.11B 1.71B 3.54A 0.058B 3.83A 32.58A 3.54A 0.93A 7.86B 9.045B 19.03A 36.10A
RDA: Recommended Daily Allowance; % DV: percentage daily value of nutrient provided by one serving of peanut butter (2 Tbsp.); * Values represent average of three replicates ± standard
deviations; ** Significant at 5% level of significance; *** Highly significant even at 1% level; NS: Non-significant; Means followed by same letters are not statistically significant at 5% level of
significance.

March 2019 | Volume 32 | Issue 1 | Page 163

Table 2: Nutritional composition of peanut butter along with daily value percentages.
Cultivars Mois- Ash(%) Pro- Fat(%) Fiber Carbohy- Ca Fe (mg Zn Mg P Na K (mg/100g)
ture(%) tein(%) (%) drate(%) (mg/100g) /100g) (mg/100g) (mg/100g) (mg/100g) (mg/100g)
BARD-92 0.038± 3.20± 20.50± 41.27± 2.12± 32.92± 64.45± 1.78± 1.51± 203.3± 264.46± 671.11± 661.14±
0.042A** 0.046ANS 1.15ANS 0.93B** 0.46B*** 1.15A** 3.26A*** 0.33ANS 0.03ANS 5.3A*** 28.94ANS 41.80ANS 25.36ANS
BARD-479 0.005± 3.16± 23.00± 47.59± 2.47± 23.78± 59.51± 1.65± 1.97± 146.73± 245.11± 603.16± 673.45±
0.002B 0.21A 1.04A 3.12A 0.305B 2.20B 10.54A 0.26A 0.53A 36.25B 72.48A 161.59A 149.24A
Local 334 0.37± 3.27± 22.63± 40.43± 4.47± 29.20± 58.06± 1.96± 1.79± 163.27± 256.44± 790.87± 820.86±
0.20A 0.115A 1.71A 3.54B 0.058A 3.83A 6.98A 0.035A 0.05A 5.50B 6.97A 53.78A 29.20A
R.D.A N/A N/A 20g 30g 26g 55g 800mg 6mg 9.4mg 350mg 580mg 3000mg 2500mg
Average % DV N/A N/A 31.5% 40.9% 3.3% 14.85% 21.6% 85.6% 53.5% 140% 126% 6.55% 8.2%
RDA: Recommended Daily Allowance; % DV: percentage daily value of nutrient provided by one serving of peanut butter (2 Tbsp.); * Values represent average of three replicates ± standard
deviations; ** Significant at 5% level of significance; *** Highly significant even at 1% level; NS: Non-significant; Means followed by same letters are not statistically significant at 5% level of
significance.
Quality evaluation of peanut butter
 Quality evaluation of peanut butter
butter conversion which was similar to the trend acid which is more resistant to oxidative rancidity
observed by Galvao et al. (1976) and Woodroof et al. than linoleic acid which has greater degree of
(1983) who attributed these changes in composition unsaturation (Frederich et al., 1991). Peanut varieties
to the ingredients added in peanut butter formulation. with O/L ratio approaching two are considered
suitable for peanut butter production by possessing
Percentage daily values of nutrients per serving of relative oxidative stability (Dhamsaniya et al., 2011).
peanut butter samples in present study are also shown In the research two groundnut cultivars namely Bard-
in Table 2 which have been calculated according to 479 and Local-334 exhibited appropriateness for
procedure of Galvao et al. (1976) and compared with peanut butter preparation by possessing O/L ratio
daily recommended allowance of these nutrients ranging between 2.3-2.4, while Bard-92 cultivar
suggested by USDA. Average peanut butter sample displayed its susceptibility to rancidity by possessing
yielded 31.5% protein, 40.9% fat, 3.3% fiber, 14.85% lower O/L ratio (0.93) and greater linoleic acid
carbohydrate, 6.55% sodium, 8.2% potassium, 85.6% percentage. Peanut oil of all three groundnut cultivars
iron, 53.5% zinc, 21.6% calcium, 140% magnesium, showed characteristic ratio of 80: 20 for percentage of
and 126% phosphorous nutrients. This rich nutritional unsaturated and saturated fatty acids (Table 3). High
profile suggests peanut butter can be effectively percentage of unsaturated fatty acid in peanut oil is
utilized in diet for mitigating the situation of protein, considered advantageous for preventing heart diseases
energy and iron deficiency especially among women and controlling bad cholesterol level in human body
and children of Pakistan (Khalil and Chughtai, 1983). (Wang et al., 2011; Shad et al., 2012).

Fatty acid composition of peanut cultivars Table 3: Fatty acid composition of groundnut cultivars.
Characterization of local groundnut cultivars on the Fatty acids Bard 92 Bard 479 Local 334
basis of their fatty acid composition is necessary to Palmitic acid 12.03C** 9.32C** 9.45C**
separate them for different utilization purposes (Wang Oleic acid 39.60B 59.70A 59.22A
et al., 2011). Gas chromatography of groundnuts in Linoleic acid 42.54A 24.90B 25.50B
present study showed significant difference among
Arachidic acid 1.41F 1.57E 1.52E
indigenous cultivars for fatty acid composition
Behenic acid 2.80D 2.89D 2.69D
(α=0.05). Six fatty acids were isolated out of which
oleic (C-18:1) and linoleic (C-18:2) acids were Eicosenoic 1.57E 1.66E 1.59E
constituting the major portion while palmitic (C-16:0), O/L ratio 0.93 2.40 2.32
arachidic (C-20:0), eicosenoic (C-20:1) and behenic SFA 17.81 15.44 15.26
acids (C-22:0) were making up small percentage UFA 82.2 84.56 84.73
(Table 3). The oleic acid contents of groundnut
cultivars showed Bard-479 and Local-334 had O/L ratio (Stability index) = Oleic acid/ Linoleic acid; SFA:
Saturated fatty acids; UFA: Un-saturated fatty acids; ** Significant
comparable amount of oleic acid (59.7% and 59.23% at 5% level of significance; Means followed by same letters are not
respectively) while Bard-92 cultivar had lowest oleic statistically significant at 5% level of significance.
acid percentage (39.64%). Linoleic acid percentages
showed Bard-479 and Local-334 cultivars possessed Storage studies
similar amounts (24.86% and 25.5% respectively) Free Fatty Acid Content: Free fatty acid content of
while Bard-92 cultivar had highest linoleic acid oil measures extent of deterioration that has occurred
percentage i.e. 42.56% (Table 3). Bard-479 and Local by action of heat and lipase enzyme (Anaysor et
Cultivar No.334 showed oleic acid to be the major al., 2009). FFA content of peanut oil should range
fatty acid, however fatty acid profile of Bard-92 between 0.02-0.6 percent in order to be fit for human
cultivar showed linoleic acid to be the most abundant consumption (Pattee, 2005). Free fatty acid contents
fatty acid. Moreover, results of fatty acid analysis of peanuts before processing and peanut butter
of peanut cultivars in present research were found samples up to two month storage intervals are shown
to be compatible with the work of earlier scientists in Table 4. FFA contents of raw peanuts and peanut
(Akhtar and Hamid, 2008; Shahzad et al., 2011). butter samples remained under safe limits until one
month of storage period but afterwards the samples
Oleic to linoleic acid ratio of edible oil is called its showed significant heat induced rancidity by having
stability index. Oleic acid is a mono-unsaturated fatty greater free fatty acids dissociation.
March 2019 | Volume 32 | Issue 1 | Page 164
 Quality evaluation of peanut butter
Table 4: Free fatty acid contents of raw peanuts and low oleic and high linoleic acid peanut cultivar
peanut butter. specifically Bard-92. Oxidative stability of high oleic
Cultivars Raw Peanuts Peanut Butter and low linoleic acid content peanut varieties utilized
for confectionary and peanut butter preparation was
Fresh Fresh 30 days 60 days also noticed by Dhamsaniya et al. (2011) and Wang
BARD-92 0.09± 0.12± 0.22± 1.01± et al. (2011) which corresponded with the findings of
0.003*ABNS 0.01ANS 0.00B*** 0.115ANS present study. Refrigerated storage of peanut products
BARD-479 0.11± 0.16± 0.45± 0.80± is recommended in summer season for prevention of
0.02A 0.02A 0.00A 0.10A rancidity and prolonged shelf life (Woodroof et al.,
Local-334 0.087± 0.135± 0.57± 0.80± 1983).
0.003B 0.025A 0.115A 0.10A
* Values represent average of three replicates ± standard deviations; **
Significant at 5% level of significance; *** Highly significant even at
1% level; NS: Non-significant; Means followed by same letters are
not statistically significant at 5% level of significance.

Peroxide Value: Peroxide value of oil is measure of

its oxidative rancidity. When peroxide value of edible
oil approaches 10 meq/kg, it develops a rancid taste
(Anaysor et al., 2009). Peroxide value of peanuts
before processing and peanut butter samples up to two
month storage intervals is shown in Table 5. Peroxide
values of fresh peanuts and peanut butter samples was
under safe limits at within one month of storage but
then the samples worsened and exhibited significant
rancidity with peroxide contents greater than 10 meq/
kg both after one and two month storage intervals.

Table 5: Peroxide value (meq/kg) of raw peanuts and

peanut butter samples.
Cultivars Raw Peanuts Peanut Butter
Fresh Fresh 30 days 60 days
BARD-92 1.20± 3.60± 16.00± 32.00±
0.100A*** 0.4ANS 4.00A** 4.00ANS
BARD-479 0.58± 2.80± 12.00± 24.00±
0.02B 0.4B 0.00AB 4.00B
Local-334 0.68± 2.80± 8.00± 32.00±
0.02B 0.40B 0.00B 4.00A
* Values represent average of three replicates ± standard deviations; **
Significant at 5% level of significance; *** Highly significant even at
1% level; NS: Non-significant; Means followed by same letters are
not statistically significant at 5% level of significance.

High free fatty acid contents and peroxide values of

peanut butter samples after one month of storage in
summer season agreed with the findings of Woodroof
et al. (1983) and El Tom and Yagoub (2007) who
noticed deterioration of peanut butter samples from
processing damage and high storage temperatures.

Peroxide values of high oleic acid peanut cultivars

(Bard-479 and Local 334) are markedly lower than Figure 1: Flow Chart for Peanut butter Preparation.
March 2019 | Volume 32 | Issue 1 | Page 165
 Quality evaluation of peanut butter
suitability of peanut butter preparation and it was also
noticed that judges could not discriminate among
peanut butter samples made from different varieties.
However, it was established that color, aroma, taste and
spreadability had overall positive effect on acceptance
of peanut butter (Dhamsaniya et al., 2011).

Multiple regression model for overall acceptability

of peanut butter: The effect of different sensory
characteristics on overall acceptability of peanut butter
is presented in the form of multiple regression equation,
Figure 2: Sensory Evaluation of Peanut Butter Samples. where overall acceptability (Y) is dependent or response
variable while all sensory characteristics of peanut butter
(X1-X6) are independent or predictor variables (Table 6).
Sensory evaluation
Statistical evaluation of sensory analysis of peanut
Table 6: Un-weighted least squares for linear regression
butter samples showed non-significant difference
of overall acceptability.
among peanut butter made from different cultivars and
PredictorVari- Coeffi- Standard T P VIF
control sample (Commercial brand Peanut butter).
ables cient Error
All peanut butter samples obtained similar scores for
color, aroma, taste, flavor, oiliness, spreadability and Constant 0.37972 0.55836 0.68 0.4985
overall acceptability which indicate judges were unable Aroma 0.22365 0.08087 2.77 0.0071 2.2
to differentiate among samples (Figure 2). Although Color 0.08040 0.08961 0.90 0.3724 1.7
statistically no significant difference was found among Flavor 0.34509 0.10509 3.28 0.0015 4.2
peanut butter samples for sensory characteristics yet
Oiliness 0.14503 0.08388 1.73 0.0878 2.2
some samples were liked more by judges for particular
Spreadability 0.00858 0.08230 0.10 0.9172 2.3
characteristic than other samples as indicated by their
mean scores. Average score for color characteristic of Taste 0.17470 0.08714 2.00 0.0485 3.4
peanut butter showed peanut butter samples made R2 = 0.7472 Adjusted R2 = 0.7275
from Local. 334 and control had most favorable
color. Average score of aroma characteristic showed Y = a + B1X1 + B2X2 + B3X3 + B4X4 + B5X5 + B6X6
peanut butter sample made from Bard-479 cultivar
had best aroma among all samples. Average scores of Overall Acceptability = Constant + B1 (Aroma) + B2
taste, flavor and spreadability characteristics of peanut (Color) + B3 (Flavor) + B4 (Oiliness) + B5 (Spreadability)
butter samples showed peanut butter control sample + B6 (Taste)
scored maximum for these characteristics. Average Overall Acceptability (Y) = 0.38 + 0.17 (Taste) + 0.22
score of oiliness characteristic showed peanut butter (Aroma) + 0.08 (Color) + 0.345 (Flavor) + 0.145
sample made from Bard-479 and control sample (Oiliness) + 0.01 (Spreadibility)
had most desirable oiliness. Average score of overall
Multiple regression equation indicates positive
acceptability of samples indicated peanut butter
relationship of all independent variables on overall
sample made from Bard-479 cultivar was most liked
acceptability of peanut butter samples. Coefficients
by the panelists.
for taste, aroma, color, flavor, oiliness and spreadability
variables are 0.17, 0.22, 0.08, 0.345, 0.145 and 0.01
Results of organoleptic evaluation recommend respectively which signify that rise of 0.17, 0.22,
Bard-479 to be most favorable choice for peanut 0.08, 0.345, 0.145 and 0.01 figures in the sensory
butter preparation. Bard-479 is a Spanish large characteristics will cause overall acceptability of
seeded cultivar that has been specially developed peanut butter to increase by exactly one unit. “R2”
for confectionary purposes; furthermore, O/L ratio is coefficient of determination of equation which
of 2.40 indicates oxidative stability of Bard-479 signifies 74.7% variation in overall acceptability of
for product development (Ali and Nigam, 1993). peanut butter is described by independent variables
Seven different varieties were checked in India for of multiple regression equation, while 25% variation
March 2019 | Volume 32 | Issue 1 | Page 166
 Quality evaluation of peanut butter
in dependent variable is due to unexplained factors earn more revenue from export of both raw and
(Table 6). processed food products.

Table 7: ANOVA of multiple regression equation. Acknowledgement

SOV Df SS MS F P
Regression 6 89.341 14.8902 37.93 0.0000*** The present study was supported by the Food Science
Residual 77 30.230 0.3926 and Product Development Institute, National
Total 83 119.571 Agricultural Research Center, Pakistan
** Significant at 5% level of significance; *** Highly significant at 1%
level of significance. Author’s Contributions
ANOVA of multiple regression model showed
Sahar Shibli: Executed research plan.
significant effect of independent variables on overall
Nouman Siddique, Amer Mumtaz, Naeem
acceptability of peanut butter even at 1% level of
Safdar: Participated in research analysis.
significance (Table 7). “VIF” is variance inflation factor
which measures multicollinearity among independent
Erum Raza: Analyzed the data statistically.
variables. All VIF’s are less than ten which signifies Farzana Siddique and Saeeda Raza: Reviewed the
effectiveness of multiple regression equation is not manuscript and gave technical input.
affected by correlation among independent variables
(Table 6). References

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