Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect (p<0.05) on physicochemical and sensory properties of peanut soy spreads. Replacing peanut spread by soy flour at 30% resulted in the lowest fat content. Regardless of type of flour used, replacing peanut spreads by soy flour increased the protein content of spreads. As the amount of soy flour increased, the average hardness increased. All peanut soy spreads received flavor ratings similar to control, while spreads containing 20% soy nut flour (Psn20) received the highest score for flavor and even more than control.