PAPER TITLE :EFFECTS OF PROCESSING METHODS ON PROXIMATE COMPOSITION OF GROUNDNUT SEED (ARACHIS HYPOGEA L.) DURING STORAGE PERIOD

FUTA Journal of Life Sciences | VOLUME 1 NUMBER 1 2021

Paper Details

  • Author(s) : Obembe Olusola Michael
  • Abstract:

The experiment was conducted in the laboratory to know the effects of different processing methods on the proximate composition of groundnut (Arachis hypogaea) during the period of storage. Four processing methods (oven-drying, smoke drying, sand frying and ash frying) were adopted while the raw groundnut seeds served as the control. Proximate analysis revealed a significant difference in the moisture content of the processed and unprocessed seeds during the storage period and there was a decrease in the moisture content upon the storage. There was a progressive increase in percentage carbohydrate, crude protein and crude fat throughout the period. However, there was no significant difference between crude fat and crude protein in sand fried and ash fried groundnut seeds in the 18th week of storage. In the same vein, there was no significant difference in carbohydrate and crude fat in sand fried and ash fried seeds in the 24th week of storage. A progressive decrease in the ash content was also recorded during the storage period. The smoked seeds revealed a low moisture content and highest protein content by the 24th week of storage. The best processing method is smoke drying because it contains the highest quantity of protein and lowest moisture, which is capable of preventing food spoilage, by the 24th week of storage. Keywords: Arachis hypogaea, proximate, processed, unprocessed, sand-frying, ash-frying, ovendrying and smoke drying.

FUTA Journal of Life Sciences