Browsing by Author "Ikape, S.I."

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    Proximate, Micronutrient and Functional Properties of Roasted and Sundried Groundnut (Arachis hypogaea) Flours
    (Department of Nutrition and Dietetics, Nasarawa State University Keffi., 2018-03-08) Awogbenja, Makanju Dehinde; Unogwu, O.G.; Ikape, S.I.
    A study was conducted on sundried and roasted groundnut (Arachis hypogea) flouron the proximate analysis and functional properties using AOAC official methods. The crude protein ranged from 23.61-28.92%, crude fat 38.64- 46.11%, ash 2.05- 4.18%, crude fiber 3.1-4.64%, carbohydrate 18.12-23.64% and moisture 4.19-6.52%. The ash, moisture, carbohydrate, fat and fiber values of sundried and roasted groundnut flour proved to be significantly different. The bulk density ranged between 0.65g/cm3 and 0.67g/cm3 whereas water absorption capacities were between 8.18% and 8.46%. Swelling power ranged from 31.84mL to 34.00mL. Foaming capacity ranged from 4.66-11.45% and stability 33.08-58.34%. Samples showed no significant difference in terms of bulk density at P<0.05. The zinc content of the samples ranged from0.57mg/100g to 1.28mg/100g while the copper content ranged between 0.66mg/100g and 0.75mg/100g. The relatively high protein content of roasted groundnut flour as well as the functional properties makes it a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.