PHYSICAL, CHEMICAL AND NUTRITIONAL EVALUATION OF Arachis hypogaea L. SEEDS AND ITS OIL

Salve, Akshata R.; Arya, Shalini S.

doi:10.15414/jmbfs.2018.8.2.835-841

Cited by 8 publications

(5 citation statements)

References 17 publications

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“…The average peroxide value for vegetable oil deterioration was 10.8 meq/kg, but all oil brands had values between 2.81±0.13-7.00±00.2 meq/Kg, indicating a slower rate of oxidation (Akshata and Shalini, 2018).…”

Section: Acid Value Peroxide Value and Saponificationmentioning

confidence: 93%

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Adeoye

2024

LAUJOCES

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The study examined the effects of heating the same batch of oil for multiple frying cycles on the pollutants that are released into the air and the degradation of the oil’s quality. Principal component analysis under the physicochemical metrics framework was used to study singular and interaction effects of three oil brands, frying duration and temperature. Physicochemical parameters showed that peanut oil has high unsaponifiable matters, the refractive index and kinetic viscosity prior to frying. Specific gravity and acid value were significantly lower for soya bean oil after frying with values 0.42 ± 0.02 and 0.20 ± 0.01 in order. The values of 4.09 ± 0.04 meqO2/kg and 114.96 ± 0.23 mgKOH/g obtained for peroxide value and saponification value respectively were significant for olive oil during post frying analysis. The emission values were in the ranges 98.17 ± 0.15 (x103)-573.20 ± 0.20 (x103),11.0 mg/m3 at 60 °C-34.0 mg/m3 at 140 °C, 0.051 mg/m3 at 60 °C-0.088 mg/m3 release at 140 °C, 59.0 μg/m3 at 80 °C-72.0 μg/m3 at 120 °C, and 0.057 mg/m3 at 60 °C-0.078 mg/m3 at 140 °C respectively for PAH, CO, NO2, SPM, SO2. Temperature had a significant impact on the rates of emissions when combined with time. The inherent patterns and trends within the data matrix suggest that oil brand quality was the most significant factor influencing the clustering of observations. Therefore, heating cooking oils to moderate temperatures and using a large volume of the oil could result in minimal rates of evaporation and pollutants emission

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Section: Acid Value Peroxide Value and Saponificationmentioning

confidence: 93%

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Adeoye

2024

LAUJOCES

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“…The quantitative and qualitative variations in the composition of peanut metabolomes result from both genetics (cultivar) and growth conditions (individual seeds within an aliquot, year -o-year climate variations, abnormalities of the seeds due to diseases, insect infestations, and the portion of the seeds analyzed); they can provide an essential link that connects peanut genotypes and phenotypes [ 59 ]. The actual extent and significance of the variation in the chemical compositions and properties of peanut cultivars have been investigated by several researchers [ 60 , 61 , 62 , 63 , 64 , 65 ]. With such significant reported differences in the characteristics of cultivated peanuts, there are also expected differences in the sensory quality of peanut butter made from these differing cultivars.…”

Section: Peanut Varieties and Cultivarsmentioning

confidence: 99%

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Sithole

Qin

et al. 2022

Foods

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Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.

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“…It was observed that the values increased significantly (p<0.05) with increase in the level of DPF and OPF. This could be attributed to the high ash content in peanuts [4], [41] and orange peels [15]. The ash content of a food is essentially its mineral content.…”

Section: Proximate Composition Of the Composite Floursmentioning

confidence: 99%

“…These results disagree with those from other studies [37]. The total calories decreased significantly (p<0.05) with increase substitution of DPF and OPF from 376.34 Kcal in sample A (control) to 352.47Kcal in sample E. This decrease could be attributed to a decrease in the carbohydrate contents of the flours which is the main contributing macromolecule to the energy content of any food product and also due to the fact that peanuts do not have high carbohydrate contents as opposed to wheat flour [4].…”

Section: Proximate Composition Of the Composite Floursmentioning

confidence: 99%

“…Peanut (Arachis hypogaea), belongs to the family Leguminosae, native to Mexico, South and Central America [4]. China has been reported to be the highest producer of peanut estimated at of 33,309,998 tonnes per year [5], while Niger state tops the scale in terms of peanut production in Nigeria and contributes enormously to the economy through the sales of seeds, cakes, oil, and haulms [6].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

Bongjo

Aondoaver

Gbertyo³

et al. 2022

EJNFS

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The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

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PHYSICAL, CHEMICAL AND NUTRITIONAL EVALUATION OF Arachis hypogaea L. SEEDS AND ITS OIL

Cited by 8 publications

References 17 publications

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Degradative Quality and Emission Implications of Repeatedly Heated Cooking Oil in Indoor Environment

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

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