Nutritional Profile and Sensory Attributes of a Novel Snack From Blends of Walnut and Groundnut Paste

Abstract

Background: Nutrient-rich snacks are gaining more interest among school children and adults due to increased awareness on healthy  foods. African walnut is an underutilized crop in tropical region, but rich in antioxidants and micronutrients. However, despite the  nutritional and health benefits of the nut, it is less commonly consumed due to its bitter after-taste.
Objective: This study aimed at increasing the consumption of walnut through value addition to the nut.
Method: Fresh raw walnuts, groundnut and sugar were procured from a local market in Nigeria, the walnuts were boiled, and  groundnuts were roasted, both were milled into powder. The varying proportions of walnut and groundnut powder (90:10; 80:20; 70:30;  40:60) were mixed with 80g of caramelized sugar to produce walnut-groundnut snacks. The snacks were evaluated for proximate, mineral  and vitamin composition, and sensory attributes.
Result: This study showed that nutrient-dense and acceptable snack can be produced from blends of walnut and groundnut. The  inclusion of groundnut significantly increased the protein (16.59-18.96%), fat (21.00- 26.00%), and ash content (0.30- 0.57%) of the snack. The snack was also rich in phosphorus and magnesium and contains high levels of vitamins B1 (75-84 ppm), B3 (100-150 ppm), B6  (660-1500 ppm), and E (1650-5410 ppm). Walnut-groundnut snack containing 80% walnut was highly rated in terms of appearance, texture, colour, taste, aroma, and overall acceptance.
Conclusion: Consumption of this snack will increase the utilization of walnuts and serve as healthy snacks for consumers, thus improving the health status of African populace.