Abstract:
Peanut butter is globally renowned for its popularity, yet alternative plant seeds might offer superior nutritional
and therapeutic benefits for developing plant seed-based butter. This study aimed to develop a peanut-based
butter enriched with Flax (FS), Chia (CS), and Sesame Seeds (SS), evaluating its sensory, physicochemical, and
therapeutic properties. Various seed ratios were tested, while the control comprised 100% peanut seed.
Physicochemical parameters, radical scavenging, and phenolic activities were assessed using standard methods. A
sensory evaluation by 30 semi-trained panelists on a 5-point hedonic scale identified the optimal ratio: 70%
peanut, 15% FS, 10% CS, and 5% SS (T2). T2 exhibited significantly higher crude fiber (15.63±0.14%) and
protein (24.20±0.10%), with lower fat (26.34±0.10%) and ash (1.32±0.36%) compared to the control. The addition
of FS, CS, and SS significantly increased alpha-linolenic acid content, total phenolic content, and antioxidant
activities (5.16 ± 0.06%, 2.66±0.09 GAE mg/g, and 42.96±0.78%) respectively. Texture attributes improved
compared to the control (hardness: 11.01±0.03 g, cohesiveness: 0.11±0.02 g, adhesiveness: 1.1±0.17 mJ, and
chewiness: 0.16 ±0.12 mJ). This investigation highlights the potential of formulating a spread based on peanuts,
enriched with FS, CS, and SS. The resulting product not only exhibits appealing sensory attributes and texture
but also demonstrates promise for enhanced functional properties.
