Nutritional and Functional Characterization of Undecorticated Groundnut (Arachis hypogaea L.) Seeds from Bosso Market, Minna, Nigeria

Mustapha S.^1, , Mohammed U.M.², Adeosun N.O.³, Mathew T.J.¹, Muhammed S.S.⁴ and Ibn-Aliyu A.¹

¹Department of Chemistry, Federal University of Technology, Minna, Nigeria

²Department of Chemistry, Federal College of Education, Kontagora, Niger State, Nigeria

³Department of Chemistry, Federal College of Education (Technical), Asaba, Nigeria

⁴Department of Biochemistry, Federal University of Technology, Minna, Nigeria

Cite this paper:
Mustapha S., Mohammed U.M., Adeosun N.O., Mathew T.J., Muhammed S.S. and Ibn-Aliyu A.. Nutritional and Functional Characterization of Undecorticated Groundnut (Arachis hypogaea L.) Seeds from Bosso Market, Minna, Nigeria. American Journal of Food Science and Technology. 2015; 3(5):126-131. doi: 10.12691/ajfst-3-5-2

Abstract

The undecorticated groundnut (Arachis hypogaea L.) seeds were analyzed for proximate compositions, some valuable minerals and functional properties using standard method of analysis. The results showed the seeds samples are within the range of 40.10 to 42.13 % fat, 24.48 to 26.37 % crude protein, 4.24 to 6.30 % carbohydrate, 3.02 to 5.08 % moisture, 17.32 to 22.70 % crude fibre and 1.51 to 2.33 % ash. Minerals content include; sodium, calcium, phosphorus, potassium, manganese, zinc, iron and copper were found to be present in the seeds flours. The dominant macro mineral element (potassium) could be recommended as source of dietary supplement. Functional properties ranged from 198.45 to 201.70 % water absorption capacity, 170.30 to 190.50 % foaming absorption capacity, 25.20 to 31.50 % emulsion capacity, 9.35 to 13.24 % emulsion stability, 3.50 to 4.50 % foaming capacity and 0.62 to 0.80 g/cm³ bulk density. However, the raw groundnut seed flour had higher values of functional properties than the toasted and sundried groundnut seed flours. The high emulsion stability and activity of the seed flours signify their potential applications in food systems.

Keywords:
groundnut nutritional properties functional properties proximate compositions minerals

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