Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaea L.)

Authors

  • C.C. Ojiodu Department of Chemical Sciences, School of Sciences, Yaba College of Technology, Yaba Lagos state, Nigeria
  • T.F. Akinhanmi Department of Chemistry, University of Agriculture, Abeokuta, Ogun State, Nigeria
  • V.N. Atasie Department of Chemical Sciences, College of Natural and Applied sciences, Bells University of Technology, Ota, Ogun state, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.194.197

Keywords:

Chemical composition, groundnut oil, nutritional value, physico-chemical characteristics

Abstract

Proximate, physico-chemical and elemental analysis of groundnut were determined. The results showed that the groundnut oil contained 47.00% fat, 38.61% protein, 5.80% moisture, 1.81% carbohydrate, 3.70% crude fibre and 3.08% ash. Minerals (mg/100g) included: Na (42.00±0.71), K (705.11±0.86), Mg (3.98±0.04), Ca (2.28±1.94), Fe (6.97±1.62), Zn (3.20±0.11), P (10.55±0.68). The physico-chemical characteristics showed; saponification value, 193.20mgKOH/g, iodine value 38.71 (g/100g), acid value 5.99 (mgKOH/g), free fatty acid (mgKOH/g) 3.01 peroxide value 1.50 (meq/kg) and refractive index 1.449. The predominant fatty acid was found to be oleic acid (41.11%). The groundnut can thus be considered as a good source of protein with high nutritional value.

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Published

15.01.2009

Issue

Vol. 8 No. 2 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ojiodu, C., Akinhanmi, T., & Atasie, V. (2009). Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaea L.). Pakistan Journal of Nutrition, 8(2), 194–197. https://doi.org/10.3923/pjn.2009.194.197