Abstract:
The development of food products using underutilized agricultural by-products has
gained increasing attention as a sustainable approach to enhancing nutritional quality
and reducing food waste. This study aimed to develop and evaluate the quality of
flavored peanut spread formulations enriched with jackfruit seed powder. Jackfruit
seed powder was incorporated to enhance the nutritional and functional properties of
the flavored spread. Peanuts contributed high-quality protein, healthy unsaturated
fats, and essential micronutrients, thereby enhancing the product's overall nutritional
value. The study focused on evaluating the physicochemical, nutritional, sensory, and
storage characteristics of flavored peanut spreads enriched with jackfruit seed
powder. Three different flavored formulations, garlic (F2), vanilla (F3), cocoa (F4), and
a control (F1) formulation were developed using peanut, jackfruit seed powder,
sunflower oil, honey, vinegar, and salt. Sensory evaluation of the formulated spreads
was conducted with 35 semi-trained panelists on a five-point hedonic scale to assess
appearance, texture, spreadability, aroma, flavor, mouthfeel, and overall acceptability.
Based on sensory scores, the garlic-flavor-incorporated formulation (F2) was
identified as the most acceptable treatment (overall, p<0.05). Chemical analysis of the
selected garlic-flavored peanut spread enriched with jackfruit seed powder (F2)
formulation revealed a moisture content of 4.08%, pH of 6.3, ash content of
3.33g/100g, acidity (Oleic acid) of 0.49%, fat content of 33.83g/100g, and yeast and
mold count of less than 1 × 102 CFU/g, indicating good product stability and
microbiological safety. This research demonstrates the potential of jackfruit seed
powder as a functional ingredient in peanut spread, adding value to an often- discarded
by-product while supporting food innovation and functional food development
