Formulation and Sensory Evaluation of Peanut Butter Enriched with Baobab Fruit Pulp in Bauchi State, North East Nigeria

Peanut butter is a popular, protein-rich food product consumed across all geopolitical zones of Nigeria. Baobab fruit (Adansonia digitata), widely available in North East Nigeria, is rich in vitamin C, dietary fibre, and antioxidant compounds, presenting an opportunity for nutritional enhancement of peanut-based products. This study formulated peanut butter enriched with baobab fruit pulp at concentrations of 0, 5, 10, and 15 percent and evaluated the resulting physicochemical and sensory characteristics. Groundnuts were roasted, blanched, and ground using a mechanical processor. Baobab pulp was extracted following standard procedures. Proximate analysis, pH, water activity, vitamin C content, and oil separation index were determined. Sensory evaluation involved sixty panellists from Abubakar Tafawa Balewa University, Bauchi. Results revealed that 10 percent baobab enrichment significantly increased vitamin C content from trace levels to 28.4 mg per 100g while maintaining acceptable water activity below 0.70. Oil separation was significantly reduced in enriched samples compared to the control. Sensory scores for taste, aroma, spreadability, and overall acceptability were highest for the 10 percent formulation, with reduced scores at 15 percent due to increased sourness. The study concludes that peanut butter enriched with 10 percent baobab pulp represents a nutritionally improved and acceptable product for the North East Nigerian market. Keywords: peanut butter, baobab, fortification, vitamin C, Bauchi.