Chemical, In-vitro Protein Digestibility, Minerals and Amino Acids Composition of Edible Peanut Seeds (Arachis hypogaea L.)

Abdualrahm, M.A.Y.

doi:10.5567/sciintl.2013.199.202

Cited by 9 publications

(7 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Spanish-type Bronifufuo peanut variety was noting for its high protein content (30.53%) and the lowest fat content (33.60%) [17]. The other four varieties of peanuts, namely: Sinkarzie, F-mix, JL 24 and Manipintar, were characterized by a range of variability of protein from 23.62 to 28.88%, fat -from 38.11 to 48.79%, carbohydrates -from 11, 54 to 19.65% [18].…”

Section: Chemical Composition Of Different Varieties Of Peanutsmentioning

confidence: 99%

Introduction and Technology of the Growing Peanuts as the Main Niche Crop

Tretiakova,

Krysachenko

2023

The Scientific Paradigm in the Context of Technological Development and Social Change

View full text Add to dashboard Cite

Balanced nutrition in terms of necessary nutrients is one of the most urgent problems of humanity in the third millennium. Today, there is an acute shortage of complete proteins, polyunsaturated fatty acids, vitamins, minerals, dietary fibers and other nutrients all over the world. The purpose of the work is to analyze the literature on the content of vitamins, minerals, and polyphenols in peanuts grown in Ukraine, indicating the insufficient completeness of such studies, which does not allow the safe use of domestic peanuts in healthy food products and requires the search for ways of decontamination. As well as determining the optimal sowing dates, which affect the formation of the yield level. Methodology of the study sowing time is one of the agrotechnical methods that have a significant impact on the formation of peanut yield. In the domestic and foreign literature, there is no consensus on the sowing dates, when it is advisable to start sowing. Results. The largest mass of 1000 kernels was noting under the condition of early sowing of seeds on May 10. In the case of sowing on May 20 and June 1, a decrease in the mass of 1,000 kernels was observing on average by 22 g and 24 g, respectively, due to an increase in immature kernels. The yield of mature, conditioned grains ranged from 62.0% to 93.2%. At the same time, the highest content was also in the case of sowing on May 10, and the lowest – on June 1. Practical implications. Therefore, sowing on May 10 and 20 provided optimal conditions for the appearance of friendly seedlings and the growth and development of plants of the researched peanut variety, which contributed to an increase in yield. Peanuts, sown on June 1, required more time for sprouting, due to the lack of moisture in the soil, and the development of plants was slower than if they were sown on May 10 and 20. The crops of the first season entered the flowering phase earlier, which enabled more fruits to reach maturity before frost. Value. The technology is practically proving for this crop. After receiving all the seedlings (10-15 days after sowing), the rows were loosened to a depth of 6-7 cm to give air to the soil. 15 days after the first loosening, the second loosening was caring out to a depth of 10-15 cm. 15 days after the second loosening (30 days after germination); the first loosening was carried out. The purpose of tilling is to raise the soil as close as possible to the flowers so that they can take root. 14 days after the first brushing – the second brushing. 14 days after the second brushing – the third brushing. The need for water arises from the moment of flowering, so watering should be done from flowering and end a month before harvesting. Watering: Before each turning, 3-5 days (so that the soil has time to dry) – watering; after turning, you can also water if there is a need for this. Next, water as needed approximately once every 10 days.

show abstract

Section: Chemical Composition Of Different Varieties Of Peanutsmentioning

confidence: 99%

Introduction and Technology of the Growing Peanuts as the Main Niche Crop

Tretiakova,

Krysachenko

2023

The Scientific Paradigm in the Context of Technological Development and Social Change

View full text Add to dashboard Cite

show abstract

“…All vegetables that were cooked with melon seeds also had significantly lower iron levels except for C. esculenta, which recorded an increase. The dilution effect observed after cooking with peanuts and melon seeds were expected as these seeds contain relatively lower iron content than the raw GLVs [29]. Djuikwo et al [11], demonstrated loweriron levels after cooking green leafy vegetables with peanuts.…”

Section: Influence Of Boiling and Processing On Iron Levelsmentioning

confidence: 99%

Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon

Nomkong¹,

Ejoh²,

Dibanda³

et al. 2019

FNS

View full text Add to dashboard Cite

Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g; the C. esculenta recorded the highest with values ranging between 0.14-0.35 g/100g; the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g); and the vegetables cooked with melon seeds recording the highest in phytatelevels (70-1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.

show abstract

“…Its protein content varies from 25 -30% [3]. The protein contains relatively low amount of methionine and cystine but is high in lysine [4]. According to Asibuo et al [5], peanut protein is increasingly becoming important as food and feed sources, especially in developing countries where protein from animal sources is not within the means of majority of populace.…”

Section: Introductionmentioning

confidence: 99%

Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

Oduma

Inyang

Okongoh

2020

EJNFS

View full text Add to dashboard Cite

The present study was conducted to see the effect of replacement of peanut paste with different levels of sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. The peanut: Sesame seed pastes were used in the ratios of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 00:100 with 100% peanut and sesame seed pastes as control samples. The results showed that all the parameters determined varied with the proportion of sesame seed paste in the blends. The crude protein, ash, crude fibre and carbohydrate progressively decreased with increase in the level of sesame seed paste substitution. On the contrary, fat and caloric value increased progressively with increase in sesame seed paste in the blends. The total amino acids decreased from 88.24 g/100 g protein while the total essential amino acids increased from 35.30 g/100 g protein in 100% peanut butter to 87.36 g/100 g protein and 37.71 g/100 g protein respectively in 50% sesame seed paste substituted butter. Methionine and cystine increased while lysine decreased with increase in sesame paste substitution. Majority of essential amino acid chemical scores were above 100% except lysine (63.45 – 98 – 28% for samples that contained sesame seed paste) and sulphur containing amino acids (78.00% and 92.40% for 100% peanut butter and 10% sesame paste supplemented butter respectively). The contents of K, Na, saponin and tannin in the butter decreased while Ca, Mg, Fe, Zn, oxalate and phytate increased with increase in sesame seed paste substitution. The values for anti-nutrients were low and may not have serious effect on nutrients bioavailability. The result has shown that production of butter from blends of peanut and sesame seed paste would enhance the essential amino acids composition and other nutrients and could lead to increased utilization of sesame seed.

show abstract

Chemical, In-vitro Protein Digestibility, Minerals and Amino Acids Composition of Edible Peanut Seeds (Arachis hypogaea L.)

Cited by 9 publications

References 4 publications

Introduction and Technology of the Growing Peanuts as the Main Niche Crop

Introduction and Technology of the Growing Peanuts as the Main Niche Crop

Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon

Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends

Contact Info

Product

Resources

About