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Novel plant protein sources are becoming a central focus globally due to their associated health, environmental, and other benefits. The study aimed to develop legume spread formulations (LSPFs) as an alternative where animal protein (AP) sources, were highly consumed. Five LSPFs were developed using selected legume varieties and peanuts and were coded SPDs1-5. The nutrients of each formulation were analyzed to determine protein (Buchi app. Note no. 3xx001en), iron (inductively coupled plasma mass spectroscopy instrument), and dietary fibre (AOAC 991.43) content per 100g spread. Significant nutrient differences that existed among the LSPFs were determined. Sensory evaluation was recorded using a 5-point hedonic scale to determine the preference range from 1 = dislike very much to 5 = like very much. Variables were appearance, aroma, texture, taste, and flavour. Statistical analyses were conducted using one-way ANOVA (Fisher's Least Significant) to determine the preference rates across the LSPFs. Overall attributes (appearance, aroma, texture, taste and flavour) of the five SPDs showed significant differences (p 0.05). The LSPFs and cheese were significantly different in fibre content (all p |
