@article{jfs2017512,
author={{Alhassan, Khalid and Agbenorhevi, Jacob K. and Asibuo, James Y. and Sampson, Gilbert O.},
title={Proximate Composition and Functional Properties of Some New Groundnut Accessions},
journal={Journal of Food Security},
volume={5},
number={1},
pages={9--12},
year={2017},
url={http://pubs.sciepub.com/jfs/5/1/2},
issn={2372-0107},
abstract={Ten new accessions of groundnut (<i>Arachis hypogea</i>) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ¡Ü 0.05. The bulk density ranged between 0.63 g/cm<SUP>3</SUP> and 0.88 g/cm<SUP>3</SUP> whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ¡Ü 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ¡Ü 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.},
doi={10.12691/jfs-5-1-2}
publisher={Science and Education Publishing}
}