Abstract:
Sesame is recognized as one of the most important and oldest oil seed plants in the world and
provides many nutrients to humans. Honey is one of the most digestible foods and contains a
variety of nutritionally important balance factors. Most of the spreads used in the Ghanaian context
are peanuts, butter and jam. However, despite the nutritional and health benefits of sesame, less
attention has been paid to the use of sesame in the production of spreads. A study aimed at
developing a recipe for making spreads from a mixture of sesame and honey was conducted. Water,
ash, protein, fat, fiber, carbohydrates, free fatty acids, and total sugar were measured using standard
methods. Sensory evaluation and shelf life analysis were also determined. In this study, five
different variations of the sesame honey blend were created. According to the results of the study,
the moisture content of the spread sample ranged from 3.64 + 0.01 to 6.87 + 0.12. The ash content
of the spread samples ranges from 2.42 + 0.09 to 4.63 + 0.29 g / ml. The protein content varies from
9.64 + 0.04 to 16.47 + 1.60 g / ml. The fat content in the spread was found to be between 39.9 +
0.19 and 66.87 + 0.51 g / ml. The fiber content of the spread samples in this study ranged between
4.40 + 0.54 and 5.78 + 1.39 g / ml. Studies show that the carbohydrate content ranges from 2.61 +
0.85 to 39.9 + 0.20 g / ml. Sample ABC had the highest free fatty acid content and EFG had the
highest total sugars. The HIZ sample (60g sesame seeds, 40g honey, 15 minute bake) was rated the
highest in terms of ease. BDD (80g sesame seeds, 20g honey, 15 minute roast time) has the highest
rating for spreadability. CFG (70g sesame seeds, 30g honey, 15 minute roast) has the highest rating
for aroma, texture, smoothness, and general acceptance. No E. coli, Esure reis, or Salmonella typhi
were found in the samples. However, total viable counts, total coliform counts, fermentation and
mold were found, the number of which increased after 8 weeks of storage. Samples stored under
refrigerated conditions had fewer microbes than those stored under ambient conditions. The study
concludes that the ABC sample (90 g of sesame seeds, 10 g of honey, 15 minutes roast) has the
lowest moisture and carbohydrate content.
Description:
A thesis in the Department of HOSPITALITY AND TOURISM EDUCATION, Faculty
of Vocational Education, submitted to the school of Graduate Studies in partial
fulfilment of the requirements for the award of the degree of Master of Philosophy
(Catering and Hospitality) in the University of Education, Winneba
