Production and Characterization of Nutritious Peanut Butter Enhanced with Orange Fleshed Sweet Potato

Peanuts worldwide are popular for their nutritional quality and commercial potential. Their consumption in Uganda is high and second after common beans thus making them a suitable food for fortification to fight the increasing vitamin A deficiency in the country. Consumption of orange fleshed sweet potato (OFSP) is equally high in the country and this too offers potential to fortify peanut butter for increased intake of vitamin A. The objective of this study was to investigate the potential of producing a nutritious peanut butter, with high shelf-life. An OFSP ratios of 0% (Control), 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) were mixed with peanut butter. The product was assessed for proximate composition using AOAC methods and sensory qualities.