Anicet Frédéric Binaki^{1, 2,}, Eliane Thérèse Biassala^{1, 3}, Celestine Kiminou Ngounga^{1, 2}, Jude Cédric Moumboko Kimbamba¹, Gouollaly Tsiba⁴, Rosalie Kama Niamayoua¹

The objective of this study is to evaluate and compare the chemical properties of oils and seed cakes of the two peanuts varieties sold on the Brazzaville markets with a view to identify their appropriate uses in nutrition and food technology. The extraction and chemical characterization of the seed oils and cakes were carried out according to standard analysis methods. The proximal composition of the seeds of the two varieties has approximately identical moisture contents (g/100gDM) (4.77±0.011 for the Var-R peanut and 4.15±0.007 for the Var-B peanut). The protein content (g/100gDM) of Var-B peanut cakes (37.76±0.003) is slightly higher than that of Var-R peanut cakes (35.71±0.001). The ash content (g/100gDM) is 5.16±0.006 for Var-B peanut cakes and 4.93±0.033 for Var-R peanut cakes. The carbohydrate content (g/100gDM) is 10.72±0.001 for Var-R peanut cakes and 3.67±0.001 for Var-B peanut cakes. The energy value (Kcal/100g) of Var-B peanut (609.06 ± 0.023) is higher than that of Var-R peanut cake (580.55± 0.041). The profile of the mineral elements analyzed is: P˃ Ca ˃ Mg ˃ Fe with contents (mg/100gDM) of the most abundant 14.30±0.93 for Var-B peanut cakes and 13.75 ± 1.5 for Var-R peanut cakes and the least abundant 0.095±0.003 for Var-B peanut cakes and 0.11±0.13 for Var-R peanut cakes. The Ca/P ratios in the seed cakes of the two peanut varieties are close. The oil yields (g/100gDM) of Var-B peanut seeds (49.26 ± 0.002) are significantly higher than those of Var-R peanut seeds (43.87 ± 0.01). The peroxide index (meq of O₂.kg^-1) of Var-B peanut oil (5.9) is twice as high as that of Var-R peanut oil (2. 67). The saponification indices (mg KOH/g of oil) of the oils of the two varieties are almost identical (189.177 for Var-B peanut oil and 187.303 for Var-R peanut oil). The same goes for the ester index (mg KOH/g of oil) (188.255 for Var-B peanut oil and 186.381 for Var-R peanut oil). On the other hand, the acid indices (mg KOH/g of oil) of the oils of the two varieties are identical (0.922). The oils of the two peanut varieties contain (in %) the three classes of fatty acids: saturated (22.4 for Var-B and 18.60 for Var-R), monounsaturated (40.53 for Var-B and 48.02 for Var-R) and polyunsaturated (36.12 for Var-B and 33.10 for Var-R). Among the polyunsaturated fatty acids we have, in varying proportions, ⍵-3 and ⍵-6. Oleic and linoleic acids constitute on average 79.876% for Var-B and 80.20% for Var-R, of total fatty acids.

oil extraction, cakes, characterization, proximal composition, fatty acids, Arachis hypogaea L