TABLE OF CONTENT
Title page
Approval page
Dedication
Acknowledgement
Abstract
CHAPTER ONE
1.0 Introduction 1
1.1 The objective study 2
CHAPTER TWO
2.0 Literature review
2.1 Origin and description of peanut
2.2 Harvesting and value of peanuts
2.3 Peanut in african diet
2.4 Peanut processing
2.5 Legal requirement of peanut butter
2.6 Uses and importance of peanut butter
2.7 Peanut production status
2.8 Peanut consumption status
2.9 Planting time of peanut
2.10 Growing areas in nigeria
2.11 Processing steps in peanut butter manufacture
2.12 Spoilage associated with peanut butter
2.13 Spoilage associated with peanuts
2.14 Chemical composition of peanut butter
2.15 How to maintain stability in peanut butter
2.16 Shelf âβ¬" life of peanut butter
2.17 Measures to control the development of aflatoxin
2.18 Chemical evaluation of peanut butter
2.19 Composition of edible groundnut products
2.20 Sensory evaluation of peanut butter
CHAPTER THREE
3.0 Materials and methods
3.1 Equipment and apparatus
3.2 Ash content determination
3.3 Moisture content determination
3.4 Fat content determination
3.5 Method of preparation of peanut butter
3.6 Flow chart for manufacture of peanut butter
CHAPTER FOUR
4.0 Results And Discussion
CHAPTER FIVE
5.1 Conclusion And Recommendation
