EFFECT OF HEAT PROCESSING ON NUTRITIONALC OMPOSlTION AND ANTINUTRITIONAL FACTORS IN GROUNDNUT (Arachis hypogaea L.) SEEDS
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Date
1989
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
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 mm. in boiling groundnut oil) treatments with or with
out prior soaking in 20 % salt solution for 4 hrs. and
stored upto 150 days at ambient (27 +, 2 °C) or cold tempe
rature (5 i 2 C) in sealed polythene bags. The representa
tive samples were analysed for nutritional composition and
antinutritional factors immediately after treatments and
after 30, 60, 90, 120 and 150 days of storage.
The results indicated that heat treatments reduced
the moisture content of kernels markedly and increased the protein, oil and ash contents. Frying and roasting treat
ment decreased the total carbohydrates and sugars. The
heat treatments significantly increased the acid value of
groundnut oil. The frying treatment caused more reduction
in the free amino acids than roasting. Both the heat
treatments resulted in significant reduction in trypsin
inhibitor. 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 more
effective in reducing the antinutritional factors than
roasting or frying alone.
There was an increase in the sugar content and acid
value of fats during storage of groundnut kernels. The
changes in moisture, ash, phytate phosphorus, polyphenols
and trypsin inhibitors during storage at either of the
temperatures were not of significant order. There was no
significant change in the content of protein, ash, oil,
polyphenols, phytate phosphorus and trypsin inhibitor
activity during storage of heat treated or untreated
groundnut kernels. The storage of raw and heated kernels
at 5 ± 2 C was found to be beneficial in minimizing the
change in acid value of the groundnut oil. Further
investigations on the standardization of time and tempera
ture to minimize undisirable changes, to eliminate or
minimize the antinutritional factors and to increase the
shelf-life of heat processed groundnut kernels are essential.
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