EFFECT OF HEAT PROCESSING ON NUTRITIONAL COMPOSlTION AND ANTINUTRITIONAL FACTORS IN GROUNDNUT (Arachis hypogaea L . ) SEEDS
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Date
1989-03-14
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MAHATMA PHULE AGRICULTURAL UNIVERSITY RAHURI, DIST:- AHMEDNAGAR (Maharashtra State. India
Abstract
The present investigations were undertaken to study the influence of heat treatments and storage on the changes in nutritional composition and antinutritional factors of groundnut kernels. The kernels of groundnut cultivar C-1-2 were subjected to roasting (160 °C for 30 min) and frying (2 m m . in boiling groundnut oil) treatments with or without prior soaking in 20 % salt solution for 4 hrs. andstored upto 150 days at ambient (27 +, 2 °C) or cold temperature(5 i 2 C) in sealed polythene bags. The epresentative samples were analysed for nutritional composition andantinutritional factors immediately after reatments andafter 30, 60, 90, 120 and 150 days of storage.The results indicated that heat treatments reducedthe moisture content of ernels markedly and increased thexviiprotein, oil and ash contents. Frying and roasting treatment decreased the total carbohydrates and sugars. Theheat treatments significantly increased the acid value of groundnut oil. The frying treatment caused more reductionin the free amino acids than roasting. Both the heattreatments resulted in significant reduction in rypsininhibitor. The levels of phytate phosphorus and polyphenols were also reduced by the heat treatments. Soaking in 20 per cent salt solution prior to frying or roasting was moreeffective in reducing the antinutritional factors thanroasting or frying alone.There was an increase in the sugar content and acid value of fats during storage of groundnut kernels. Thechanges in moisture, ash, phytate hosphorus, polyphenolsand trypsin inhibitors during storage at either of thetemperatures were not of significant order. There was nosignificant change in the content of protein, ash, oil,polyphenols, phytate phosphorus and trypsin inhibitor activity during storage of heat treated or untreatedgroundnut kernels. The storage of raw and heated kernelsat 5 ± 2 C was found to be beneficial in minimizing the change in acid value of the groundnut oil. Furtherinvestigations on the standardization of time and emperatureto minimize undisirable changes, to eliminate orminimize the antinutritional factors and to increase theshelf-life of heat processed groundnut kernels are essential.
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sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas