Chemical evaluation of food value of groundnut (Arachi hypogaea) seeds

Ayoola, P.B. and Adeyeye, A. and Onawumi, O.O. (2012) Chemical evaluation of food value of groundnut (Arachi hypogaea) seeds. American Journal of Food and Nutrition, 2 (3). pp. 55-57.

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The human and animal body is made and maintained from the food taken in together with Oxygen breathes in from the air. The food consists of carbohydrates, proteins, Fats, Mineral matter, Vitamins and water, which are collectively known as nutrients (food substances). The proximate and mineral analysis of groundnut (Arachis hypogeal) seeds were carried out and were determined on dry weight basis. The results showed that the groundnut seeds (raw ,sundried and roasted) contain moisture content of 7.40%, 3.40%, 1.07%; ash content of 1.48%,1.38%, 1.41%; Crude protein of 24.70%, 21.80%, 18.40%; Crude fat of 46.10%, 43.80%, 40.60%; Crude fibre of 2.83%, 2.43%, 2.41%; Carbohydrate of 17.41%,27.19%, 36.11%; respectively. Minerals included; Sodium(0.71%,0.69%,0.57%),phosphorus(0.68%,0.65%,0.69%),potassium(0.47%,0.51%,0.55%),zinc(0.44%,0.42%,0.50%),iron(0.40%,0.47%,0.43%).There was a general decrease in the proximate composition after exposure to different heating methods but there was variation in the mineral contents of the seeds after heating. Based on the values obtained, the possible use of Groundnut Seeds in animal feeds (poultry), complete human diet (balance diet for elderly ones who need little carbohydrate but much protein) and an antidote for children suffering from malnutrition is recommended. The groundnut type used for this analysis was the Boro light variety

Item Type: Article
Uncontrolled Keywords: Proximate analysis, Arachis hypogaea, Therapeutic, Antidote, Animal feeds.
Author Affiliation: Ladoke Akintola University of Technology,P.M.B.4000, Ogbomoso, Oyo State, Nigeria.
Subjects: Postharvest Management
Crop Improvement > Seed Technology
Plant Physiology and Biochemistry > Biochemistry
Divisions: Groundnut
Depositing User: Mr. SanatKumar Behera
Date Deposited: 20 Nov 2012 04:01
Last Modified: 20 Nov 2012 04:01
Official URL:

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