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Journal of Applied Sciences
Year: 2006  |  Volume: 6  |  Issue: 9  |  Page No.: 1900 - 1903

Chemical Composition and Physicochemical Characteristics of Two Varieties of Bambara Groundnut (Vigna subterrenea) Flours

M.O. Aremu, O. Olaofe and E.T. Akintayo    

Abstract: Proximate, mineral composition and physicochemical characteristics of two varieties of bambara groundnut (Vigna subterranean) flours were determined using standard techniques. The two varieties (cream coat and dark red coat) of bambara groundnut have comparable mean values of total ash, crude protein and carbohydrate. (by difference) of 4.28 and 3.89%; 11.56 and 11.05% and 73.30 and 73.87%, respectively. But there are little variations in the values of moisture, crude fat and crude fibre. The two varieties were found to be good sources of essential minerals such as Fe, Na, K, Mg and Ca but Cu, Mn and Zn contents were low. Pb, Cd and Cr were not detectable. The results of physicochemical characteristics of bambara groundnut oils showed that they have similar mean values of the following parameters: Free fatty acid.85 and 4.80 mg g-1; Acid value, 0.92 and 0.98; Saponification value24.9 and 140.5 mg KOH g-1; Iodine value21 and 120 mg iodine g-1; peroxide value86 and 290 and specific gravity 0.88 and 0.85 for cream coat and dark red coat, respectively indicating that they are drying oils and edible.

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