Abstract:
This study attempts to innovate and develop a healthy, nutritious spread from sesame seed with different inclusion ratios of peanut. The overall goal of the research was to promote the consumption of sesame seed through its utilization in different food. The purpose of the research was in three folds. The first, to develop four spreads with different inclusion ratios of peanut, to determine the proximate composition spread, and to evaluate sensory properties of the spreads. Analysis of Variance (ANOVA) was used to determine whether there was significant difference between the control and the newly developed spreads. Significance was accepted at p ≤ 0.05 with multiple comparisons through post hoc testing done with Tukey (HSD).
The findings of the study showed that spread could be developed from the sesame seed with different inclusion ratios of peanut and sesame seed. Sensory evaluation of food attributes of the spread presented PWSS (75% peanut and 25% sesame) and SAPS (50% peanut and 50% sesame) as the most preferred spread samples by consumers. This study concludes that there was significant difference in nutritional composition as well as consumers’ preference for the spreads. This called for a rejection of the study’s hypothesis. Acceptability of the spreads to consumers declined as the proportion of the sesame in them increased. Hence, the two most accepted spreads PWSS (75% peanut and 25% sesame) and SAPS (50% peanut and 50% sesame) were seen to have a higher inclusion ratio of peanuts in them. They were also found not to be significantly different from each other and the control. The study recommended the promotion of PWSS and SAPS as substitute for high diary fat based spreads.
