ABSTRACT

This study aimed at evaluating the proximate analysis and sensory evaluation of avocado and peanut spread blend. Spreads were produced using avocado and peanuts blends in the ratios: 100:0, 80:20, 70:30, 60:40 and 50:50 and were labelled SPAZ1, SPAZ2, SPAZ3, SPAZ4 and SPAZ, respectively, while sample SPAZ1 (100% peanut paste) served as the control. The proximate and sensory evaluation were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) and significant differences detected using Duncan Multiple Range Test at 95% confidence level (p<0.05). The results of the proximate composition showed that SPAZ2 had the highest content in moisture (49.24%) while SPAZ5 had the lowest content in moisture (10.44%). Sample SPAZ5 had the highest content in ash (2.83%), crude protein (23.86%), crude fibre (2.39%), fat (45.76%) and carbohydrate (14.73%) while SPA2 had the lowest content in ash (1.93%) and crude protein (14.72%), SPAZ1 in crude fibre (1.64%) and carbohydrate (4.46%) and SPAZ4 in fat (29.46%). The sensory evaluation of the samples showed that SPAZ5 had the highest value in colour (8.30), taste (8.45), texture (7.75), flavour (8.30) and mouthfeel (8.10) while sample SPAZ4 had the lowest value in colour (6.05), taste (5.95) and texture (6.10), and sample SPAZ1 had the lowest value in flavour (5.75) and mouthfeel (6.15).The study concludes that inclusion of avocado in peanut-based spreads can enhance their nutritional profile while maintaining consumer acceptability, making them a viable, health-conscious option. This study therefore recommends that SPAZ2 (50% avocado and 50% peanut) should be prioritized for health conscious consumers seeking a more nutritious spread option due to its high acceptability and balanced nutrient profile.