INVESTIGATION S O N BIOCHEMICA L CHANGE S DURIN G ACCELERATE D AGEIN G O F GROUNDNU T (Arachi s hypogaea , L. )
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Date
1990
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MPKV, UNIVERSITY LIBRARY RAHURI
Abstract
The present investigations were undertaken to study the
influence of accelerated ageing of groundnut kernels on the
changes in proteins, sugars and oil of groundnut kernels and
to explore the possibility of using these data to predict the
shelf-life of groundnut during long-term storage at ambient
temperature. The groundnut kernels (Cv.3L-24 and SB-Xl) of
freshly harvested oroduce uere dried at 45°C for 8 hours to
about 5 percent moisture and stored in cloth bags at 25°, 35°
and 45 C up to 60 days, in separate incubators. The samples
uere analysed after every 10 days for different chemical
parameters. The results are compared uith the data obtained
in earlier experiment on long-term storage of groundnut at
ambient temperature using same varieties grown at same
locations.
The storage of groundnut kernels at 25°C up to 60 days
did not cause any significant changes in various chemical
parameters. However, storage of kernels at 35°C and 45°C
caused a significant decrease in moisture content uith an
apparent increase in protein and oil contents. There was
siqnificant increase in free amino acids, acid value, peroxide
value, saponification value, reducing sugars due to storage of
kernels at higher temperatures. The results indicated that both
hydrolytic and oxidative chances in storaqe proteins, oil and
carbohydrates can be induced to occure at faster rate by holdinq
the kernels at higher temperatures.
The values obtained for moisture, protein, oil free amino
acids and acid value during accelerated ageing at 45 C for 30 to
40 days are very close to the values obtained for these parameter
from the kernels stored for 12 months at ambient temperature
(Appendix I), These findings indicate that the shelf-life of
groundnut kernels can be predicted by conducting a short duration
experiment of accelerated ageing. Additional experiments are
essential to standardise precise ageing conditions for each
groundnut variety to predict its shelf-life during long-term
storage.
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