EFFECT OF ROASTING AND STORAGE ON NUTRITIONAL QUALITY OF GROUNDNUT (Arachis hypogaea L.) KERNELS 3453

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dc.contributor.advisorM. K. Mahatma
dc.contributor.author2010119057
dc.contributor.other2010119057
dc.date.accessioned2023-11-20T17:00:19Z
dc.date.available2023-11-20T17:00:19Z
dc.date.issued2022-02
dc.description.abstractGroundnut (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
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810201572
dc.language.isoEnglish
dc.pages92
dc.publisherJAU JUNAGADH
dc.relation.ispartofseries3453
dc.subBiochemistry
dc.themeEFFECT OF ROASTING AND STORAGE ON NUTRITIONAL QUALITY OF GROUNDNUT (Arachis hypogaea L.) KERNELS 3453
dc.these.typeM.Sc
dc.titleEFFECT OF ROASTING AND STORAGE ON NUTRITIONAL QUALITY OF GROUNDNUT (Arachis hypogaea L.) KERNELS 3453
dc.typeThesis
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