@article{ajfst2015352,
author={{S., Mustapha and U.M., Mohammed and N.O., Adeosun and T.J., Mathew and S.S., Muhammed and A., Ibn-Aliyu},
title={Nutritional and Functional Characterization of Undecorticated Groundnut (<i>Arachis hypogaea </i>L<i>.</i>) Seeds from Bosso Market, Minna, Nigeria},
journal={American Journal of Food Science and Technology},
volume={3},
number={5},
pages={126--131},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/5/2},
issn={2333-4835},
abstract={The undecorticated groundnut (<i>Arachis hypogaea</i> 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/cm<SUP>3 </SUP>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.},
doi={10.12691/ajfst-3-5-2}
publisher={Science and Education Publishing}
}