Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread

Figures & data

Table 1. Sensory evaluation of spread samples

Sample	Colour	Mouthfeel	Spreadability	Taste	Aroma	Aftertaste	Overall Acceptability
A	3.86 ± 2.17^a	4.34 ± 1.80^a	5.36 ± 1.51^a	4.68 ± 1.68^a	4.26 ± 1.51^a	4.06 ± 1.81^a	4.80 ± 1.64^ab
B	5.24 ± 1.85^b	5.36 ± 1.55^bc	5.70 ± 1.16^a	5.14 ± 1.40^a	4.64 ± 1.43^ab	3.88 ± 1.69^a	5.16 ± 1.43^ab
C	5.24 ± 1.46^b	5.10 ± 1.39^abc	5.18 ± 1.61^a	4.74 ± 1.51^a	4.50 ± 1.52^a	3.90 ± 1.88^a	4.86 ± 1.40^ab
D	5.46 ± 1.16^b	4.88 ± 1.55^ab	5.50 ± 1.27^a	4.66 ± 1.42^a	4.52 ± 1.36^a	3.64 ± 1.69^a	4.76 ± 1.22^a
E	5.78 ± 1.28^b	4.90 ± 1.64^ab	5.42 ± 1.26^a	4.68 ± 1.70^a	4.58 ± 1.63^a	3.80 ± 1.95^a	4.94 ± 1.63^ab
M	5.48 ± 1.76^b	5.98 ± 1.20^c	5.20 ± 1.50^a	5.54 ± 1.76^a	5.46 ± 1.58^b	5.40 ± 1.82^b	5.62 ± 1.60^b

Notes: Data are represented as mean ± standard deviation

Means in the same column with the same superscript are not significantly different at (p ≥ 0.05)

A – 95% Cashew nut slurry (CNS), B – 90% CNS, C – 85% CNS, D – 80% CNS, E – 75% CNS, M (control − cocoa liquor + groundnut paste)

7-point hedonic scale (1 – dislike very much, 2 – dislike moderately, 3 – dislike slightly, 4 – neither like nor dislike, 5 – like slightly, 6 – like moderately, 7 – like very much)

Table 2. Total soluble solids (TSS; °Brix) and pH of the most preferred spread samples

Sample	TSS (°Brix)	pH
M (Control)	4.46 ± 0.00^a	6.39 ± 0.00^a
B (90% CNS: 10% CP)	4.45 ± 0.07^a	6.41 ± 0.01^a
E (75% CNS: 25% CP)	5.30 ± 0.14^b	6.25 ± 0.03^b

Note: Data are represented as mean ± standard deviation

Means in the same column with the same superscript are not significantly different at (p ≥ 0.05)

Table 3. Proximate composition of spread samples

Sample	Moisture	Ash	Fat	Protein	Fibre	Carbohydrate
E	1.00 ± 0.00^a	1.69 ± 0.10^ab	41.95 ± 0.35^a	10.36 ± 0.00^a	0.15 ± 0.00^b	44.85 ± 0.45^b
B	0.90 ± 0.14^a	1.85 ± 0.02^b	51.25 ± 0.35^b	12.47 ± 0.93^b	0.11 ± 0.01^a	33.42 ± 1.42^a
M	1.40 ± 0.00^b	1.31 ± 0.16^a	41.25 ± 0.35^a	10.13 ± 0.10^a	0.10 ± 0.01^a	45.81 ± 0.42^b

Notes: Data are represented as mean ± standard deviation

B (90% CNS: 10% CP), E (75% CNS: 25% CP), M (control)

Means in the same column with the same superscript are not significantly different at (P ≥ 0.05)

Table 4. Mineral content of spread samples

Sample	Mg (mg/100g)	Na (mg/100g)	K (mg/100g)
M (Control)	17.50 ± 0.00^a	5.00 ± 1.41^a	2.50 ± 0.14^a
B (90% CNS: 10% CP)	23.38 ± 0.08^b	17.00 ± 1.41^b	18.00 ± 0.57^b
E (75% CNS: 25% CP)	27.04 ± 0.25^c	26.00 ± 2.83^c	22.00 ± 0.57^c

Note: Data are represented as mean ± standard deviation

Means in the same column with different superscripts are significantly different (p < 0.05)

Table 5. Microbial load of spread samples

Sample	TPC (cfu/g)	Yeast and mould (cfu/g)
M (Control)	350	<10
B (90% CNS: 10% CP)	350	<10
E (75% CNS: 25% CP)	250	<10
Acceptable levels*	1000	10

Notes: Acceptable levels* are from the Food and Drugs Authority (FDA) in Ghana

TPC – Total plate count

Table 6. Test for normality

Parameters	Shapiro–Wilk
	Statistic	df	Sig.
Moisture	0.827	6	0.101
Ash	0.903	6	0.393
Fat	0.803	6	0.066
Protein	0.820	6	0.103
Fibre	0.849	6	0.154
Carbohydrate	0.817	6	0.079
TSS	0.831	6	0.109
pH	0.830	6	0.107
Mg	0.852	6	0.163
Na	0.936	6	0.628
K	0.805	6	0.066

Note: Data follow a normal distribution if “sig” value is greater than 0.05; p > 0.05