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Ikegwu, O.J., Okechukwu, P.E. and Ekumankana E.O. (2010). “Physico-Chemical and Pasting Characteristics of Flour and Starch from Achi (Brachystegia eurycoma) Seed. Journal of Food Technology, 8(2): 58-66.

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Article

Proximate Composition and Functional Properties of Some New Groundnut Accessions

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2Crops Research Institute, Council for Scientific and Industrial Research, Fumesua-Kumasi, Ghana

3Department of Hospitality and Tourism Education, University of Education, Winneba, Kumasi, Ghana


Journal of Food Security. 2017, Vol. 5 No. 1, 9-12
DOI: 10.12691/jfs-5-1-2
Copyright © 2017 Science and Education Publishing

Cite this paper:
Khalid Alhassan, Jacob K. Agbenorhevi, James Y. Asibuo, Gilbert O. Sampson. Proximate Composition and Functional Properties of Some New Groundnut Accessions. Journal of Food Security. 2017; 5(1):9-12. doi: 10.12691/jfs-5-1-2.

Correspondence to: Jacob  K. Agbenorhevi, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Email: jkagbenorhevi.cos@knust.edu.gh, jkagbenorhevi@yahoo.com

Abstract

Ten new accessions of groundnut (Arachis hypogea) 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 ≤ 0.05. The bulk density ranged between 0.63 g/cm3 and 0.88 g/cm3 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 ≤ 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 ≤ 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.

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