Utilization of Peanut in Production of Nutella

Mohammed, Hiba Nassir; Altegani, Mona Yasser; Abdallah, Nfhat Bushra; Supervisor, -Eihab Hatem Jad Elrab

dc.contributor.author	Mohammed, Hiba Nassir
dc.contributor.author	Altegani, Mona Yasser
dc.contributor.author	Abdallah, Nfhat Bushra
dc.contributor.author	Supervisor, -Eihab Hatem Jad Elrab
dc.date.accessioned	2022-04-11T10:22:27Z
dc.date.available	2022-04-11T10:22:27Z
dc.date.issued	2020-10-14
dc.identifier.citation	Mohammed, Hiba Nassi.Utilization of Peanut in Production of Nutella \ Hiba Nassir Mohammed,Mona Yasser Altegani,Nfhat Bushra Abdallah .- Khartoum: Sudan University of Science and Technology, College of Agricultural Studies, 2020 .-42p. :ill. ;28cm .- Search Bachelor	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/27186
dc.description	Search Bachelor	en_US
dc.description.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.	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science & Technology	en_US
dc.subject	Agricultural Studies	en_US
dc.subject	Food Science and Technology	en_US
dc.subject	Utilization of Peanut	en_US
dc.subject	Production of Nutella	en_US
dc.title	Utilization of Peanut in Production of Nutella	en_US
dc.title.alternative	إمكانية تصنيع النوتيلا من الفول السوداني	en_US
dc.type	Thesis	en_US