Proximate, Micronutrient and Functional Properties of Roasted and Sundried Groundnut (Arachis hypogaea) Flours
| dc.contributor.author | Awogbenja, Makanju Dehinde | |
| dc.contributor.author | Unogwu, O.G. | |
| dc.contributor.author | Ikape, S.I. | |
| dc.date.accessioned | 2023-12-11T12:42:36Z | |
| dc.date.available | 2023-12-11T12:42:36Z | |
| dc.date.issued | 2018-03-08 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.citation | Awogbenja, M.D. et. al. (2018) Proximate, Micronutrient and Functional Properties of Roasted and Sundried Groundnut (Arachis hypogaea) Flours | en_US |
| dc.identifier.uri | https://keffi.nsuk.edu.ng/handle/20.500.14448/2044 | |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Nutrition and Dietetics, Nasarawa State University Keffi. | en_US |
| dc.subject | Arachis hypogea, proximate composition, functional properties, roasting. sundried | en_US |
| dc.title | Proximate, Micronutrient and Functional Properties of Roasted and Sundried Groundnut (Arachis hypogaea) Flours | en_US |
| dc.type | Article | en_US |