EFFECTS OF SHELL ON THE NUTRITIONAL VALUE OF ROASTED GROUNDNUTS SEEDS
Emelike N.J.T, Barber L.I and Maduelosi N.J*
ABSTRACT
Groundnut (Arachis hypogaea) seeds (raw, roasted with shell and roasted without shell) were analyzed for proximate composition and oil extracted from the samples was subjected to physicochemical analysis. The results obtained showed that the raw, roasted with shell and roasted without shell contained 38.44%, 43.49%, 44.34% fat, 25.88%.23.88, 23.56% crude protein, 18.95 %, 19.81%,21.37% carbohydrate, 11.76%, 7.45% 5.08% moisture, 2.73%, 5.07%3.31% crude fibre and 2.24%,2.30% 2.34% ash respectively. The ash, fiber, fat and carbohydrate contents of the samples subjected to heat treatment were higher than that of the raw sample. Moisture and crude protein of the raw sample was higher than those of the samples subjected to heat treatment. The percentage free fatty acid values were 8.92.4.22, 3.29 for the raw, roasted with shell and roasted without shellrespectively. Iodine value was 110.55, 105.69 and 103.54 for the oil extracted from. Peroxide values were 3.598, 3.195 and 2.798 meq/KOH for the oil from the raw, roasted with shell and roasted without shell respectively. Relative densities were 20.241, 20.238, 20.236, and viscosities of 286.25, 286.07, 286.0 Cs respectively. The values were highest for the oil from the raw seeds followed by those roasted with shell and lowest for those roasted without the shell. The results show that the shell has a protective effect on the nutritional value of groundnut seeds.
Keywords: Groundnut seeds, shell, nutritional value, moisture, proximate, physicochemical.
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