P.B. Ayoola
Department of Science Laboratory Technology, Ogbomoso, PMB. 4000, Ogbomoso, Oyo State, Nigeria
A. Adeyeye
Department of Science Laboratory Technology, Ogbomoso, PMB. 4000, Ogbomoso, Oyo State, Nigeria
ABSTRACT
Groundnut (Arachis hypogea) seeds (raw, sun-dried and roasted) were analyzed for proximate composition and some nutritionally valuable minerals. The oil extracted from the samples was subjected to physico-chemical analysis. The results showed that the raw, sun-dried and roasted seeds contained 46.10%, 43.80%, 40.60% fat, 24.70%, 21.80%, 18.40% crude protein, 17.41%, 27.19%, 36.11% carbohydrate, 7.48%, 3.40%, 1.07% Moisture, 2.83%, 2.43%, 2.41% crude fibre and 1.48%, 1.38%, 1.41% ash respectively. There was a general decrease in the proximate composition after exposure to different heating methods but there was variation in the mineral contents of the seeds after heating. Minerals included; sodium (0.71%, 0.69%, 0.57%), phosphorus (0.68%, 0.65%, 0.69%). potassium (0.47%, 0.51%, 0.55%), zinc (0.44%, 0.42%, 0.50%), Iron (0.40%, 0.47%, 0.43%). The physico-chemical properties showed; saponification values of the raw, sun-dried and roasted groundnut oil, 201,195 and 170mg/kOH/g respectively. iodine value, 110.7, 108.5, 100.7 wijs, free fatty acid 1.180, 0.891, 1.260g/100g, acid value 2.35, 1.79, 2.52mg/kOH/g, peroxide value 0.740, 0.603, 0.470 meq/ kOH, refractive index 0.247, 0.256, 0.147. The roasted groundnut can be considered as a good source of valuable minerals, while the raw groundnut is a good source of protein with high nutrition value.
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How to cite this article
P.B. Ayoola and A. Adeyeye, 2010. Effect of Heating on the Chemical Composition and Physico - Chemical Properties of Arachis hypogea (Groundnut) Seed Flour and Oil. Pakistan Journal of Nutrition, 9: 751-754.
DOI: 10.3923/pjn.2010.751.754
URL: https://scialert.net/abstract/?doi=pjn.2010.751.754
DOI: 10.3923/pjn.2010.751.754
URL: https://scialert.net/abstract/?doi=pjn.2010.751.754
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