Research Journal of Food Science and Nutrition

The effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter was evaluated. Cashew kernels were milled into paste and spiced with ginger (Zingiber officinals), cinnamon (Cinnamomum verum), garlic (Allium sativum) and uda (Xylopia aethiopica) while unspiced cashew butter was used as control. The samples were evaluated for their proximate composition and sensory properties. These were kept at room temperature and analyzed for microbial properties. Proximate composition revealed that moisture content ranged from 25.66-36.09%, ash 4.08-5.35%, fat 40.16-55.31%, crude protein 1.64-2.35%, crude fibre 2.39-4.51%, while the carbohydrate content ranged 4.49-15.06%. The energy value was determined, and ranged from 433.15-525.16 Kcal. Ash content was significantly (p<0.05) higher in sample spiced with uda, fat and crude protein in ginger spiced sample, carbohydrate and crude fibre in uda and garlic spiced sample. Initial total bacterial count of the samples showed that the sample spiced with garlic had the lowest count (1.35×10³ CFU/g) and after 2 weeks, cinnamon spiced butter had the lowest count (1.95×10⁴ CFU/g). Initial total coliform count of the samples (1.05×10 - 5.35×10 CFU/g) was lower in the control sample and after 2 weeks, uda spiced butter had the highest count (1.55×10² CFU/g). Initial total mould count showed no growth for control sample and samples spiced with ginger and garlic. After 2 weeks, only the control sample recorded no growth; however, all butter samples had total mould count within the recommended standard of 10³ CFU/g for mould. Sensory analysis revealed that the control sample was highly preferred by the panelist and this was followed closely by the cinnamon spiced sample. This study recommends the use of cinnamon for shelf life extension of cashew nut butter which will result in cashew butter of improved shelf life and nutritional qualities.