Evaluation of the Proximate and Sensory Properties of Spread Produced from Cashew Nut and Groundnut Blend

Spread was produced from cashew nut (Anacardium occidentale .L) and groundnut (Arachis hypogea) seed slurries. The proximate composition was carried out on both the slurry and the product while sensory properties were carried out on the product. From the results obtained, it was observed that the proximate composition both in slurry and the product (spread),shows that 100% of cashew nut had higher protein of (34.00) and (29.82), respectively than other samples and 100% of groundnut had the highest moisture content of (6.23) and (6.33), respectively. Meanwhile sample H 10% cashew nut and 90% groundnut had the lowest crude fiber content of 1.15 and 1.21 respectively amongst the samples. From the sensory evaluation results, it was observed that sample C 90% cashew nut and 10% groundnut had better flavor than all the other samples as shown in Table 3 (7.50). Also sample a 100% cashew nut slurry had the best texture with the value of (7.60) when compared with the control sample (8.70). Apart from the control sample which was significantly (p?0.05) different from all the samples, samples A, C, E, F, G (100% of cashew nut, 90% of cashew nut and 10% of groundnut, 70% of cashew nut and 30% of groundnut, 60% of cashew nut and 40% of groundnut, 50% of cashew nut and 50% of groundnut) respectively had no significant (p?0.05) difference amongst each other and were moderately and closely followed the control sample. None of the samples were rejected out rightly and as such all the products were acceptable. From these results, it could be said that cashew nut and groundnut blends had almost the same features and properties compared with the peanut butter (control) sold in markets.