Proximate Composition and Functional Properties of Some New Groundnut Accessions

Khalid Alhassan¹, Jacob K. Agbenorhevi^1, , James Y. Asibuo² and Gilbert O. Sampson³

¹Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

²Crops Research Institute, Council for Scientific and Industrial Research, Fumesua-Kumasi, Ghana

³Department of Hospitality and Tourism Education, University of Education, Winneba, Kumasi, Ghana

Cite this paper

Khalid Alhassan, Jacob K. Agbenorhevi, James Y. Asibuo and Gilbert O. Sampson. Proximate Composition and Functional Properties of Some New Groundnut Accessions. Journal of Food Security. 2017; 5(1):9-12. doi: 10.12691/JFS-5-1-2

Abstract

Ten new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ≤ 0.05. The bulk density ranged between 0.63 g/cm³ and 0.88 g/cm³ whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ≤ 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ≤ 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.

Keywords

Arachis hypogea, protein, physicochemical, functional properties

Copyright

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