Abstract:
The main goals of this research were to increase utilizations peanut and to
produce of Nutella from peanut and evaluate the chemical composition,
Nutritive and caloric value and general acceptability of the product by the
panelists.
The results obtained in this research were indicated that, the peanut Dry
matter (94.73%), protein (18.79), fat (49.89), total carbohydrates (29.34),
fiber (2.71), ash (1.98) and energy (600.01) K. Cal. on dry basis, whereas
peanut Nutella showed that, dry matter (30%), fat (14%), T.A (0.564),
T.S.S(65%) and pH (6.19).
Finally, the product was highly accepted by the panelists with respect to
its color, taste, flavor, and overall quality.
