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. This article is protected by copyright. All rights reserved.

中文翻译：

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花生饮料的感官和营养特性：解决马拉维及其他地区营养不良的有希望的解决方案

背景营养不足在马拉维等国家仍然是一个挑战。为了应对这一挑战，正在寻找有效的营养干预措施。在这项研究中，确定了六种花生饮料原型的感官特征。其中三个原型含有大麦麦芽，另外三个在其配方中含有高粱麦芽。使用官方标准分析方法确定营养成分，并将结果与​​每日营养需求进行比较以估计营养价值。结果所有六个原型都是可以接受的，平均整体喜好分数范围为 7.0 到 7.6。含有高粱麦芽的原型被认为是美味的、奶油状的、浓稠的和发白的，而那些含有大麦麦芽的原型被认为是甜的、水汪汪的和棕色的。除了白色外，这些术语具有显着影响（p < 0。05) 对整体喜好的平均分。在蛋白质、总膳食纤维、钾、磷、钙、镁、铁和锌方面，加入高粱麦芽 (FB) 的配方比含有大麦芽 (FA) 的配方具有更好的营养成分。一份 237 毫升（8 盎司）的 FB 是优质蛋白质、总膳食纤维、磷、钙、钼和锰的极好来源（% DV ≥ 20），也是一个很好的来源（10 ≤ % DV < 20) 的钾和镁。结论 基于消费者的接受度，这两种配方都可能增加马拉维的花生消费。鉴于其营养质量，FB 可能有助于管理营养不良。除了马拉维，这种花生饮料在营养不足也是一个挑战的其他国家也很有价值。本文受版权保护。