Technology and chemical characteristics of peanut butter sold in some markets of the city of Ouagadougou

Abstract

Peanut paste is the most consumed peanut-based product in Burkina Faso. In the present study, discussions and monitoring of production allowed to establish a general diagram for artisanal production of peanut paste. The chemical characteristics of the peanut paste produced during production monitoring and those from thirty peanut paste samples collected in six markets of the city of Ouagadougou were determined using standardized methods. In addition, the impact of the storage on the characteristics of the produced peanut butter was determined by chemical and microbiological analyzes. The results showed that the content of ashes, proteins, fats and total sugars of the peanut paste varied from 2.40 to 4.30%/DM, 12.96 to 23.60%/DM, 55.34 to 59.12%/DM and 15.59 to 29.11%/DM, respectively. They presented interesting contents in magnesium (131-137 mg/100 g), potassium (137-541 mg/100 g), calcium (41-121 mg/100 g), zinc (3-3.4 mg/100 g), iron (1.5-2.4 mg/100 g) and sodium (5-11 mg/100 g). Results also showed

peanut paste produced can be stored for at least six months at room temperature without significant varia- tion of its chemical and microbiological parameters. The high variability in the nutrients contents of the peanut paste samples analyzed indicates the need to standardize the peanut paste production process.