DEVELOPMENT OF NUTMEG AND VANILLA FLAVOURED CASHEW BUTTER

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.