Phytochemical Composition And Sensory Propertiesof Peanut Bar (Kulikuli) Produced With Date Powder As Sugar Substitute

Abstract

The study investigated the phytochemical composition and sensory properties of peanut bar (kulikuli) using date pulppowder as a sugar substitute in a bid to reduce sugar consumption and increase the health of the populace as peanut bar (kulikuli) is a widely consumed snacks in Nigeria.The peanut bars(kulikuli) were produced and the phytochemical and sensory characteristics determined using standard methods.The sugar and date powder used were blended in the ratios of20:0 (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 dates pulp powder in a dose dependent manner in the peanut bar samples. The sensory evaluation results indicated that peanut bars (kulikuli) with acceptable preference could be supplemented up to 100% dates pulp powder. However, the most acceptable was the sample K4.Partial or full replacement of sugar in peanut bar could be producedas functional food products for improved nutrition for the populace andat a commercial scale.