Proximate Composition and Sensory Evaluation of Local Pumpkin Spread Incorporated with Dark Chocolate

Abstract

This study investigates the impact of incorporating dark chocolate into pumpkin spread on its proximate content and consumer acceptance. Four formulations of pumpkin spread were developed using pumpkin puree, allulose, dark chocolate and maple syrup. The samples were analyzed for their proximate composition and sensory evaluation. The four treatments consisting of Control sample (0% dark chocolate), F1 (5% dark chocolate), F2 (10% dark chocolate), and F3 (15% dark chocolate) were analyzed statistically (p<0.05) using ANOVA and Post-hoc analysis. Proximate analysis revealed significant increases in protein content from 0.79 ± 0.03% in the control to 5.71± 0.01% in F3, and fat content from 0.06± 0.01% in the control to 0.41+0.14% in F3. Sensory evaluation was conducted by 60 semi-trained panelists using a 9-point hedonic scale revealed that formulations with 10% and 15% dark chocolate were significantly preferable for appearance (7.02+1.45;7.06+1.48), colour (7.17+1.32;7.25+1.28), texture (7.03+1.39;6.75+1.27), aroma (6.23+1.83;6.43+1.95), and overall taste (7.17 ± 1.32; 7.25 ± 1.28) compared to the control. These findings suggest that incorporating dark chocolate into pumpkin spread not only enhances its sensory appeal but also improves its nutritional profile by moderately enhancing its nutrients content specifically ash, protein, fat and fibre. This study provides valuable insights into the development of novel and healthier pumpkin-based products with enhanced consumer acceptability using a sustainable tropical agricultural resource.