Scientific Study

Background: Undernutrition remains a challenge in countries like Malawi. To address this challenge, the search for effective nutrition interventions is on-going. In this study, sensory profiles of six peanut-based beverage prototypes were determined. Three of the prototypes had barley malt, and the other three had sorghum malt in their formulations. Nutrient profiles were determined using official standard analytical methods, and the results were compared to daily nutrient requirements to estimate nutritional value. Results: All the six prototypes were acceptable with mean overall liking scores ranging from 7.0 to 7.6. Prototypes containing sorghum malt were perceived as tasty, creamy, thick, and whitish, while those containing barley malt were perceived as sweet, watery, and brown. These terms, except whitish, had a significant impact (p < 0.05) on the overall liking mean score. The formulation incorporating sorghum malt (F-B) had a better nutrient profile than that containing barley malt (F-A) in terms protein, total dietary fiber, potassium, phosphorus, calcium, magnesium, iron, and zinc. A 237-mL (8 oz.) serving of the F-B was an excellent source (% DV ≥ 20) of high-quality protein, total dietary fiber, phosphorus, calcium, molybdenum, and manganese and also, a good source (10 ≤ % DV < 20) of potassium and magnesium. Conclusion: Based on consumer acceptability, both formulations can potentially increase peanut consumption in Malawi. Given its nutritional quality, the F-B may help in the management of undernutrition. Besides Malawi, the peanut-based beverage may also be valuable in other countries where undernutrition is also a challenge.