Proximate, Mineral, Antinutritional Composition and antioxidant properties of formulated Cocoa spread enriched with date palm fruit(Phoenix Dactylifera) and nuts

Abstract

This study was conducted to formulate and evaluate the proximate, mineral, antinutritional composition and antioxidant properties of cocoa spread enriched with date palm and commonly consumed nuts. Spread was produced from cocoa powder (25.0%), groundnut or cashew nut (73.6%) and date syrup (1.4%); and analyzed for proximate composition, antioxidants, antinutrients and sensory quality using standard procedures and compared with a Commercial Peanut Butter (CPB). Protein (25.56%; 24.86%) and ash (2.44%; 2.56%) for groundnut and cashew nut spreads, were higher (P<0.05) than CPB (21.60%; 2.33%), respectively. Fat (40.92%; 40.95%) and energy content (555.70 kcal/100g; 553.16 kcal/100g) were similar in groundnut and cashew nuts spread but lower compared to CPB (43.56%) and (569.77 kcal/100g). Spread produced from cocoa, dates and groundnut or cashew nuts blends are rich in flavonoids and phenolics. Flavonoids (9.90; 13.43 mg quercetin/100g) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH*) (17.57; 20.59%) were significantly different while phenolics (16.90; 16.22 mg gallic acid/100g) and Ferric ion reducing antioxidant potential (FRAP) contents (8.98; 8.29 mg Fe2+/100g) in groundnut and cashew nuts samples, respectively. Phytate, tannins, oxalate and saponin compositions were 0.30-0.37, 3.21-5.92, 3.81-4.29 mg/100g and 0.10-0.26mg/g in groundnut and cashew nuts spreads, respectively. Although, CPB had the highest overall acceptability score, the formulated spreads using groundnut and cashew also had some level of acceptability that could be improved on in subsequent product development exercise.