Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

Ginting, Erliana; Rahmianna, Agustina Asri; Yusnawan, Eriyanto

doi:10.1088/1755-1315/102/1/012031

Cited by 8 publications

(7 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2.53% to 2.98% (dw) as listed in Table 1, suggesting a genetic effect on ash content as all genotypes were grown in the same location and season. These values were also similar to that of Indonesian Local Ponorogo variety with ash content of 2.46% (Ginting et al 2018), as well as with JL-24, an Indian variety (2.58%) and four peanut cultivars originated from Ghana, c.a. 2.45-2.96% (Ingale andShrivastava 2011, Eshun et al 2013).…”

Section: Chemical Characteristicssupporting

confidence: 81%

“…In particular, peanut with protein content > 25%, fat content < 45%, 100-seed weight > 55 g and sugar content > 11% is favored for confectionary uses in India (Janila et al 2013). Since most of peanut genotypes in this study had relatively high-fat content (≥ 45%) as well as major Indonesian improved varieties (ILETRI 2016), breeding for lowering the fat content in the future needs to be taken into account as peanut use in Indonesia is predominantly for food and food products, and only small amounts for edible oil (Ginting et al 2018).…”

Section: Chemical Characteristicsmentioning

confidence: 97%

See 1 more Smart Citation

Evaluation of physical and chemical characteristics of sixty peanut germplasm

Ginting¹,

Nugrahaeni²

2020

Biodiversitas

View full text Add to dashboard Cite

Abstract. Ginting E, Nugrahaeni N. 2020. Evaluation of physical and chemical characteristics of sixty peanut germplasm. Biodiversitas 21: 2840-2847. Nutritional values of peanut, particularly protein and fat is essential in terms of predominant use of peanut for foods. The seed size is also important for end use of the products. This study aimed to evaluate the physical and chemical characteristics of sixty ILETRI's peanut germplasm was performed. The results showed that the major genotypes had rose seed coat colors with two seeds per pod and average dried pod yield of 3.09 t/ha. Twenty-one genotypes belonged to large-seeded (≥ 55 g/100 seeds) and thirty-six were medium (40-55 g). The ash contents slightly varied from 2.53% to 2.98% (dw). One genotype (MLGA 0444) contained high protein (> 30% dw), while high-fat contents (> 43% dw) were noted in all genotypes. Selected genotypes had favored combinations of seed size, protein, and fat contents with high pod yield. Based on the similarity of 100-seed weights, ash, protein, and fat contents, sixty genotypes were grouped into three clusters with the main differences in seed sizes. Nineteen genotypes in cluster II with large seed size, medium protein, and high-fat content characteristics, particularly are suitable for oil extraction breeding purposes.

show abstract

Section: Chemical Characteristicssupporting

confidence: 81%

Section: Chemical Characteristicsmentioning

confidence: 97%

Evaluation of physical and chemical characteristics of sixty peanut germplasm

Ginting¹,

Nugrahaeni²

2020

Biodiversitas

View full text Add to dashboard Cite

show abstract

“…Latif, Pfannstiel, Makkar and Becker (2013) asserted that the peanut seed contained 94.1% DM, 51.8% CO, 26.0% CP, and 2.1% CA; while in another study, the moisture content of peanut varieties was found to be 5.63% (Akkaya et al, 2017). The moisture contents of peanut varieties were determined to range between 4.12 and 4.75% by Mora-Escobedo, Hernández-Luna, Joaquín-Torres, Ortiz-Moreno and Robles-Ramírez (2015), between 6.22% and 6.62% by Ginting, Rahmianna and Yusnawan (2018), as 5.25% by Yadav, Edukondalu, Patel and Rao (2018), between 5.53 and 5.93% by Shibli, Siddique, Raza, Ahsan and Raza (2019), and between 3.93 and 4.85% by Zahran and Tawfeuk (2019). The recommended moisture content for peanuts is 6% (Barbara et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Ayaşan

Ülger

Çil³

et al. 2021

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program. The differences among groups in terms of nutrient contents were found to be significant (P<ou=0.05), except for dry matter (DM) and hemicellulose (HC). The highest crude protein (CP) (40.13%) was found in Sultan variety, while the crude oil (CO) content was found to be between 21.32 and 31.01%. The ADF, NDF, and ADL content of the peanut varieties and line were within the ranges of 2.32-7.91%, 4.85-9.88%, and 0.43-2.62%, respectively. Conversely, the Sultan variety had the highest crude cellulose (CC) value, Cihangir variety was determined to contain the highest hemicellulose (HC) value. The differences in 24 hour gas and methane production among different peanut varieties and line were found to be not-significant. (P > 0.05).

show abstract

“…Maize, the predominant grain used in poultry feeds, can be contaminated by mycotoxins from Aspergillus , Fusarium and Penicillium during processing and storage (Zinedine and Manes 2009 ; Adetunji et al 2014 ). Peanut and its processed products, peanut cake, have been found to be highly susceptible to aflatoxin contamination (Ezekiel et al 2012b , 2013 ; Kayode et al 2013 ; Oyedele et al 2017 ; Ginting et al 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in poultry feed and feed ingredients in Nigeria

et al. 2018

View full text Add to dashboard Cite

Mycotoxins are toxic secondary fungal metabolites that can negatively affect animal productivity when ingested through feed. In order to assess mycotoxin contamination of poultry feed and feed ingredients vis-a-vis source tracking of feed contamination in Nigeria, 102 samples of feed ( n = 30) and feed ingredients ( n = 72) were collected from in-house mills of poultry farms across 12 states of Nigeria and analyzed for multiple mycotoxins using LC/MS-MS. One hundred and forty microbial metabolites were detected in the feed and feed ingredients. The most frequent mycotoxin in the feed was fumonisin B 1 , occurring in 97% of the samples at mean concentration of 1014 μg kg −1 . AFB 1 occurred in 83% of the feed samples at mean concentration of 74 μg kg −1 and in all feed ingredients except fish meal and other cereals (millet and rice). Feed samples analyzed in this study were contaminated with at least four mycotoxins: aflatoxins and fumonisin co-occurring in 80% of the samples. Peanut cake and maize contributed the most to the levels of aflatoxin and fumonisin, respectively, in the feed. Consequently, there is a need to explore other cereal- and protein-based ingredients for compounding feeds in order to reduce the risk associated with high mycotoxin (e.g. aflatoxin) intake in poultry. Electronic supplementary material The online version of this article (10.1007/s12550-018-0337-y) contains supplementary material, which is available to authorized users.

show abstract

Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

Cited by 8 publications

References 18 publications

Evaluation of physical and chemical characteristics of sixty peanut germplasm

Evaluation of physical and chemical characteristics of sixty peanut germplasm

Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Mycotoxins in poultry feed and feed ingredients in Nigeria

Contact Info

Product

Resources

About