Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan

Khalil, Jehangir K.; Chughtai, M. I. D.

doi:10.1007/bf01093738

Cited by 22 publications

(18 citation statements)

References 9 publications

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“…PDCAAS value of nutra chikki was 0.78 as against 0.73 of control chikki indicating improved protein quality and digestibility. Changes in few amino acids and mineral contents were reported (Khalil and Chughtai 1983).…”

Section: Resultsmentioning

confidence: 99%

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Pallavi¹,

Chetana²,

Reddy³

2011

J Food Sci Technol

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Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2-3%, did not alter much up to 60 days of storage at 27°C and 37°C. PV increased gradually at 27°C, whereas at 37°C, it was higher. Hardness of nutra chikki did not change significantly when stored at 27°C up to 105 days, but at 37°C a gradual increase in hardness was observed after 45 days. These results of nutra chikki were similar and comparable with those of control chikki. Nutra chikki had 18% protein, 20% fat, 6.42% Ca, 1.7% Fe, 4000 μg vitamin A and 2660 μg folic acid. Protein digestibility corrected amino acid score of nutra chikki was 0.78 whereas that of control chikki was 0.73. The fatty acid composition of control and nutra chikki was same as both contain peanuts as oil source. The formulation and process parameters for preparation of protein, mineral and vitamin enriched peanut chikki, were standardized. The storage stability and quality parameters of enriched chikki were comparable with those of control chikki.

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Section: Resultsmentioning

confidence: 99%

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Pallavi¹,

Chetana²,

Reddy³

2011

J Food Sci Technol

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“…1 a Gingerbread plum fruits and seeds; b and c Comparative appearance of gingerbread plum (Neocarya macrophylla) kernels and peanut (Arachis hypogaea L.). Note the more smoothness as well as shininess of gingerbread plum kernels surface when compared with peanut seeds Means of three determinations±SD a Ahrens et al (2005) b Amza et al (2010) c Fetuga et al (1974) d Khalil and Chughtai (1983) were kept dried in a desiccator at room temperature until use. Preparation of defatted gingerbread plum kernels flour…”

Section: Methodsmentioning

confidence: 99%

“…Gingerbread plum kernels are of high nutritional value (about 47 % oil and 20 % protein contents) (Amza et al 2010) and comparable in proximate chemical composition to those of almond (Prunus dulcis L.) (Ahrens et al 2005), cashew (Anacardium occidentale, L.) (Fetuga et al 1974) and peanut (Arachis hypogaea L.) (Khalil and Chughtai 1983) seeds (Table 1). Additionally, they are a good source of certain amino acids, such as lysine, valine and phenylalanine (Amza et al 2010), which is important for balancing the deficiency of these essential amino acids in cereal-based diets.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

et al. 2014

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The antioxidant capacity of gingerbread plum kernel protein fraction (albumin, globulin and glutelin) hydrolysates (GPKH) was studied. Gingerbread plum kernel protein fractions were hydrolyzed through a combined action of two digestive enzymes (pespsin and trypsin). The hydrolyzed fractions were subjected to antioxidant test via several chemical assays such as: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydroxyl radical-scavenging activity, reducing power and metal chelating activity. Total phenolic contents, amino acid composition and molecular weight distribution were also evaluated. The glutelin fraction hydrolysate showed the strongest antioxidative activity throughout the entire investigation: 79.09, 58.81, 52.08 % and 40.7 μg/ mL GAE for DPPH, hydroxyl radical, chelating activity and total phenolics respectively. GPKH possess a molecular weight ranging from 300 to 4000 Da and also showed much more high reducing power than some common standards such as BHA and α-tocopherol indicating that, hydrolysates derived from gingerbread plum kernel protein could be a new antioxidants source.

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“…and a range of nutritionally important minerals, such as Na, K, Ca, Mg, Fe, Cu, Zn, Mn [Khalil and Chughtai 1983]. Thus, institutions such as the American Dietetic Association recommend peanuts as part of many diets, i.e.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of the peanut chain in Europe – implications for peanut allergy

Prusak¹,

Schlegel-Zawadzka²,

Boulay³

et al. 2014

Acta Sci Pol Technol Aliment

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Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan

Cited by 22 publications

References 9 publications

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

Characteristics of the peanut chain in Europe – implications for peanut allergy

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Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan

Cited by 22 publications

References 9 publications

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

Characteristics of the peanut chain in Europe &#8211; implications for peanut allergy

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Characteristics of the peanut chain in Europe – implications for peanut allergy