Phytochemical composition and sensory properties of peanut bars (kulikuli) produced with date powder as sugar substitute

Abstract

The study investigated the phytochemical composition and sensory properties of peanut bars (kulikuli) using date pulp powder as sugar substitute, in a bid to reduce sugar consumption and increase the health of the populace as peanut bars (kulikuli) is a widely consumed snacks in Nigeria. The peanut bars (kulikuli) were produced and the phytochemical and sensory properties determined using standard methods. The sugar and date powder used were blended in the ratio of 20:0, (K0), 16:4 (K1), 12:8 (K2), 8:12 (k3), 4:16 (K4), and 0:20 (K5), An increase in the phytochemical composition was observed with the substitution of date powder in a dose dependent manner in the peanut nut bar samples. The sensory evaluation results indicated that peanut bars (kulikuli) with acceptable preference could be supplemented up to 100% date pulp powder. However, the most acceptable was the sample K4. Partial or full replacement of sugar could be produced as functional food products for improved nutrition for the populace and at a commercial scale.