Evaluation of Macronutrient and Selected Micronutrient Contents of Peanut Butter Fortified with Moringa Leaf Powder

Abstract

Background to the Study: The increasing prevalence of malnutrition and micronutrient deficiencies, particularly in developing countries, necessitates the development of affordable, nutrient-dense foods. Aim: This study aim to develop and evaluate the nutritional and sensory properties of peanut butter fortified with moringa leaf powder to enhance its macronutrient and micronutrient composition for addressing malnutrition. Place and Duration of Study: Conducted in the dietetics kitchen of the Department of Human Nutrition and Dietetics, Lead City University, Ibadan, Oyo State, Nigeria, between February to May 2024 Methodology: Peanut butter was prepared using roasted groundnuts and fortified with varying levels of moringa leaf powder. A 70:30 ratio was applied for the peanut seeds and moringa powder respectively. The fortified peanut butter was prepared using standard methods, including sorting, roasting, de-hulling, grinding, and fortification. Nutritional analyses were conducted to determine proximate composition (protein, fat, fiber, ash, and carbohydrate) and micronutrient levels (iron, potassium, zinc, vitamin B6, and vitamin A). Sensory evaluation was performed using a 9-point hedonic scale to assess taste, texture, color, and overall acceptability. Data were analyzed using ANOVA with the Statistical Package for the Social Sciences (SPSS) Version 22.0, and differences between means were considered significant at p < 0.05. Results: The results showed significant improvements in the nutritional composition of the fortified peanut butter compared to the control. Protein, fat, and fiber levels in the fortified product were 26.23 ± 0.08%, 52.66 ± 0.01%, and 4.87 ± 0.03%, respectively, compared to 24.84 ± 0.06%, 50.68 ± 0.01%, and 4.35 ± 0.01% in the control. Fortification also enhanced micronutrient levels, with iron and zinc increasing from 5.25 ± 0.02 mg/100 g and 3.24 ± 0.03 mg/100 g in the control to 7.14 ± 0.02 mg/100 g and 4.80 ± 0.03 mg/100 g in the fortified product. Sensory evaluation indicated higher scores for color but slightly lower scores for flavor and texture in the fortified samples (p <0.05). Conclusion: Fortifying peanut butter with moringa leaf powder significantly enhances its nutritional profile, particularly for iron, potassium, zinc, vitamin B6, and vitamin A. This fortified product presents a viable, cost-effective intervention for combating malnutrition in resource-limited regions. The study emphasizes the potential for large-scale production and highlights the need for further research on consumer acceptability and shelf stability.