Abstract:
This study aimed to develop vanilla and nutmeg-flavored cashew butter and assess its
physicochemical characteristics, sensory attributes, and microbiological quality. Five formulations
were prepared with the same quantities of cashew and with varying salt, sugar, vanilla essence,
and nutmeg. The physicochemical analysis included moisture content, crude protein, fat,
carbohydrate, fiber, energy, total soluble solids (TSS), and color. Sensory evaluation was
conducted by a panel of 20 participants, and microbial analysis determined the total plate count
(TPC) and total coliform of the samples. Results showed significant differences in moisture, fat,
and carbohydrate content across formulations. Vanilla essence increased moisture levels,
particularly in samples C25 and C33, potentially affecting shelf stability. Sensory evaluation
revealed no significant differences in taste, aroma, mouthfeel, or spreadability across samples,
though color preference varied, with nutmeg-flavored cashew butter preferred. Microbial analysis
showed that all samples were within safe consumption limits for TPC except C25, which recorded
contamination by Klebsiella pneumoniae subsp. Rhinoscleromatis for total coliform. This study
concludes that flavouring with vanilla and nutmeg offers potential for product diversification in
cashew butter, though ingredient formulations must be optimized for microbiological safety and
shelf stability.
