Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger

Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that the proximate parameters increased insignificantly (p>0.05) with addition of ginger, but crude protein and carbohydrate increased significantly (p<0.05) with addition of crayfish. When incorporated with 10% ginger and 20% crayfish, there was significant increase (p<0.05) in crude protein, crude fat and carbohydrate. The essential and non-essential amino acids contained in the butter decreased significantly (p<0.05) upon incorporation of ginger but increased significantly (p<0.05) when crayfish was incorporated. Sensory attributes such as aroma and appearance increased significantly (p<0.05). Conclusively addition of crayfish into the butter significantly improved its nutrient composition while ginger enhanced sensory attributes of the butter