Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Chemical, fungal and sensory properties of groundnut and cashewnut paste (ose-oji)


J. Eke-Ejiofor 1*, E. C. Chukwu 2, F. Owuno 1, I. I. Ebo 1

Recieved Date: 2011-01-20, Accepted Date: 2011-10-02


The chemical, sensory and fungistatic properties of five paste (ose-oji) samples were evaluated. The samples included plain and spiced groundnut (Arachis hypogaea L.) and cashewnut (Anacardium occidentale) pastes, while the commercially and locally produced spiced groundnut paste was used as reference. Proximate and mineral contents of samples were analysed using standard methods. Chemical composition of paste showed that moisture and fat contents were reduced with spicing, while protein, carbohydrate, fibre and sugar contents increased with spicing. Spicing had a significant difference (p<0.05) in cashewnut paste for protein and carbohydrate as well as fat and ash for both groundnut and cashewnut paste. Spicing caused no significant statistical differences (p>0.05) in Mg, K, P, Fe and Na, but showed a significant difference (P>0.05) in Ca within and between the samples analyzed. The percentage mean sensory scores for colour, taste, texture, aroma and overall acceptability for all paste samples were between 77 and 74.4%. The spiced cashewnut paste was most preferred and had the highest score of 77%, while the market sample which was used as reference was least preferred with 74.4%. Storage studies over a period of 3 weeks (21 days) showed an increase in the percentage of free fatty acid (%FFA) in the first two weeks and a decrease in the peroxide values (%PV) of all samples. Spicing also showed an increase in the FFA % and a decrease in PV over the period of study. The fungal flora associated with groundnut and cashewnut pastes were Rhizopus stoloniferSclerotium rolfsiiPenicillium italicumAspergillus nigerFusarium oxysporum and Botrytis cinerea. Predominantly, Rhizopus stolonifer had the highest occurence.


Chemical composition, sensory quality, groundnut, cashewnut, fungal flora

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 148-151

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