EFFECT OF ROASTING AND STORAGE ON NUTRITIONAL QUALITY OF GROUNDNUT (Arachis hypogaea L.) KERNELS 3453
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Date
2022-02
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JAU JUNAGADH
Abstract
Groundnut (Arachis hypogaea L.) is an important legume/oilseed crop
cultivated in more than hundred different tropical and sub-tropical countries for household
food purpose and as a cash crop. Groundnut is a good dietary source for protein, oil, some
essential micronutrients and bioactive compounds. Mostly roasted groundnuts are used
for various food purpose, but it cannot be stored for longer time due to alteration in
chemical constituents. Owing to high content of oils and unsaturated fatty acids,
groundnut is highly susceptible to oxidative damage during storage which affects its
nutritional value, flavor and taste thus ultimately cause economic loss. Storage conditions
also affects oxidative damage. Therefore, it is important to study the change in nutritional
and chemical properties of raw and roasted groundnut during storage in vaccume and
normal plastic packaging. In present investigation changes in oil, protein, moisture and
ash content along with peroxide value, free fatty acid content and antioxidant activity as
well as sugar, phenol and tocopherol profiling were studied.
Oil content of groundnut increased after roasting whereas protein and moisture
content decreased. Ash content was slightly increased after roasting. The maximum oil
content in raw kernels was observed at 60 days (47.88%) while in roasted kernels 30 days
(50.58%) after storage. After storage, non-significant differences observed for alteration
of oil, protein and ash content. Moisture and protein content in roasted kernels at different
stages of storage was less altered in vacuum