Utilization of Peanut in Production of Nutella

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.