Sensory and nutritional properties of peanut‐based beverages: a promising solution for undernutrition in Malawi and possibly beyond

Abstract

AbstractBACKGROUNDUndernutrition remains a challenge in countries like Malawi. The search for effective nutrition interventions to address this challenge is ongoing. In this study, the sensory profiles of six peanut‐based beverage prototypes were determined. Three of the prototypes had barley malt in their formulations, and the other three had sorghum malt in their formulations. Nutrient profiles were determined using official standard analytical methods, and the results were compared with daily nutrient requirements to estimate their nutritional value.RESULTSAll the six prototypes were acceptable, with mean overall liking scores ranging from 7.0 to 7.6. Prototypes containing sorghum malt were perceived as tasty, creamy, thick, and whitish, whereas those containing barley malt were perceived as sweet, watery, and brown. These terms, except whitish, had a significant impact (P < 0.05) on the overall liking mean score. The formulation incorporating sorghum malt (F‐B) had a better nutrient profile than that containing barley malt (F‐A) in terms of protein, total dietary fiber, potassium, phosphorus, calcium, magnesium, iron, and zinc. A 237 mL (8 oz.) serving of F‐B was an excellent source (% DV ≥20) of high‐quality protein, total dietary fiber, phosphorus, calcium, molybdenum, and manganese, and a good source (10 ≤ % DV < 20) of potassium and magnesium.CONCLUSIONBased on consumer acceptability, both formulations can potentially increase peanut consumption in Malawi. Given its nutritional quality, F‐B may help in the management of undernutrition. The peanut‐based beverage may also be valuable in other countries, besides Malawi, where undernutrition is also a challenge. © 2020 Society of Chemical Industry