Physicochemical Properties of Oil and Flour from Selected Peanut Varieties
Published: 28-10-2023
Page: 652-662
Issue: 2023 - Volume 2 [Issue 4]
Oluwayomi Isaac Fayomi *
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Joshua Sani Ataguba
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Theophilus Aondona Tile
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Hillary Ogbu Ochelle
Department of Vocational Agriculture and Technology Education, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Physicochemical properties of oil and flour from selected peanut (Arachis hypogaea L.) varieties was investigated. Physicochemical, proximate and mineral properties of the oil and flour from two selected varieties (Samuel 25 and Samuel 24) were assessed following standard procedures. The result of the physicochemical parameters of peanut oil showed that refractive index, iodine value (gl/100g), specific gravity (g/cm3), flash point (oC), fire point (oC), smoke point (oC), cloud point (oC), saponification value (mgKOH/g), % free fatty acid (%) and colour ranged between 1.11 and 1.52, 101.90 and 99.30, 0.94 and 0.92, 240.50 and 237.50, 316 and 301.50, 202.00 and 208.5, -2 and -4, 192.00 and 188.00, 31.21 and 30.71 and light brown to amber milky colour respectively. There were significant (P=.05) differences in the ash (2.28 and 2.09%), moisture (12.19 and 12.14), fat (5.00 and 5.29) and fibre (2.00 and 2.05) contents across the two samples. There were however no significant (P ≥.05) differences in the protein (20.92 and 20.95) and carbohydrate (57.60 and 57.48) contents of the two varieties (Samuel 25 and Samuel 24) of peanut flours. The result of the mineral revealed that calcium, iron, potassium and sodium ranged between 26.49 and 26.31, 5.62 and 5.60, 13.99 and 13.84 and 10.37 and 9.92 mg/100g respectively for sample A and Sample B. The current study indicated that Samuel 25 peanut variety had good chemical and physical properties. Hence, its utilization in diets and its blends in composite flour formulations will give best results in enhancing nutritional qualities of food products based on the results indicated.
Keywords: Peanut, oil, flour, physicochemical, proximate, mineral
How to Cite
References
Dhamsaniya NK, Patel NC, Dabhi MN. Selection of groundnut variety for making a good quality peanut butter. Journal of Food Science Technology. 2012;49(1):115–118.
Sebei K, Gnouma A, Herchi W, Sakouhi F, Boukhchina S. Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea L.) cultivated in Tunisia. Biological Research. 2013;46(3):257–263.
Gulluoglu L, Bakal H, Onat B, El Sabagh A, Arioglu H. Characterization of peanut (Arachis hypogaea L.) seed oil and fatty acids composition under different growing season under Mediterranean environment. Journal of Experimental and Biological Agricultural Science. 2016;4(5S):564–571.
Shasidhar Y, Vishwakarma MK, Pandey MK. Molecular mapping of oil content and fatty acids using dense genetic maps in groundnut (Arachis hypogaea L.). Front Plant Science. 2017;8:794.
Andersen PC, Gorbet DW. Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes. Journal of Agriculture and Food Chemistry. 2002;50:1298–1305.
Shad MA, Pervez H, Zafar ZI, Nawaz H, Khan H. Physicochemical properties, fatty acid profile and antioxidant activity of peanut oil. Pak J Bot. 2012;44(1):435-440.
Woodroof JF. Peanuts: Production, processing, products. Avi Publishing Co., Westport, CT; 2013.
FAO. FAO-STAT Data Base. Food and Agriculture Organization of the United Nations; 2011. Available:http://faostat.fao.org/ [Accessed on October 10, 2011]
Soytech. Peanut facts and industrial overview; 2011. Available:www.soytech.com/peanut facts.htm [Accessed on October 2, 2011]
Win MM, Abdul-Hamid A, Baharin BS, Anwar F, Saari N. Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernal flour. European Food Research and Technology. 2011;233:599–608
Akintayo ET. Characteristics and composition of Parkia Biglobbossa and Jatropha Curcas oils and cakes. Bioresources. Technology. 2004;92:307–310.
Aremu MO, Olaofe O, Akintayo ET. Chemical composition and physicochemical characteristics of two varieties of bambara groundnut (Vigna subterrenea) flours. Journal of Applied Sciences. 2007;6(9):1900–1903.
Oche IC, Chudi OPA, Terver US, Samuel A. Proximate analysis and formulation of infant food from soybean and cereals obtained in Benue State, Nigeria. International Journal of Food Science and Biotechnology. 2017;2(4):106-113.
Guy E, Emmanuel AA, John B. Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana. African Journal of Food Science. 2013;7(10):375-381.
Official Methods and Recommended Practices of the AOCS, 5th edn., AOCS Press, Champaign. Methods Cc 13e-92, Ca 5a-40, Cc 10a-25, Cc 1-25, Cd 1-25, Cd 8-53, Cd 3-25, Cd 1c-85, Cd 14-61, Cd 10-57; 1997.
Hamilton JD. Causes and consequences of the oil shock of 2007-08 (No. w15002). National Bureau of Economic Research; 2009.
International AOAC, Guideline Working Group. AOAC International guidelines for validation of botanical identification methods. Journal of AOAC International. 2012;95(1):268-272.
Ihekoronye AI, Ngoddy PO. Integrated food science and technology for the tropics. Macmillan; 1985.
Hoffman G. Quality control in food industry, food science and technology series of monographs, 2nd edition, Academic Press, London. 2016;2:407-504
Nawal Z, Sorava B, Karima D, Amina L. Phytochemical screening, extraction and antibacterial activity of mentha spicata l. Essential oils. Plant Archives (09725210). 2022;22(2).
Oderinde KA, Ajayi IA, Adewuyi A. Characterization of seed and seeds oil of hura crepitans and the kinetics of degradation of the oil during heating. Electronic Journal of Environment, Agriculture & Food Chemistry. 2009;8(3):201–208.
Oyeleke GO, Afolabi O, Olayiwola OA, Adetoro RO. Oil quality characteristics and effects of temperature variations on some functional properties of horse eye (Dioclea reflexa) seed flour. Journal of Environmental Science, Toxicology and Food Technology. 2012;2(2):38–42.
Ahmed HM, Abdeldaim SO, Erwa IY. Production of biodiesel from heat-treated edible oil. In Journal of Physics: Conference Series. IOP Publishing. 2021;2063(1):012027.
Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry. 2010;120(1):59-65.
Pearson AJ. Current and future risks of radionuclide contamination to New Zealand’s food supply; 2016.
Weiss G. Body images: Embodiment as intercorporeality. Routledge; 2013.
Anyasor GN, Ogunwenmo KO, Oyelana OA, Ajayin D, Dangana J. Chemical analyses of groundnut (Arachis hypogaea) oil. Pakistan Journal of Nutrition. 2009;8(3):269-272.
Sani NA, Hassan LG, Dangoggo SM, Ladan MJ, Ali-baba I, Umar KJ. Effect of fermentation on the nutritional and antinutritional composition of Lagenaria siceraria seeds. IOSR Journal of Applied Chemistry. 2013;5(2):1-6.
Babatunde OA, Bello GS. Comparative assessment of some physicochemical properties of groundnut and palm oils sold within Kaduna metropolis, Nigeria. IOSR Journal of Applied Chemistry. 2016;9(11):2278-5736.
Akoja SS, Ogunsina TI. Chemical composition, functional and sensory qualities of maize-based snacks (Kokoro) fortified with pigeon pea protein concentrate. IOSR Journal of Environmental Science, Toxicology and Food Technology. 2018;12(9):42-49.
Adeyeye SAO, Adebayo-Oyetoro AO, Omoniyi SA. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food & Agriculture. 2017;3(1):1278827.
Apotiola ZO, Fashakin JF. Evaluation of cookies from wheat flour, soybean flour and cocoyam flour blends. Food Science and Quality Management. 2013;14: 17-21.
Ayoola PB, Adeyeye A. Effect of heating on the chemical composition and physico–chemical properties of Arachis hypogea groundnut seed flour and oil. Pakistan Journal of Nutrition. 2010;9(8):751-754.
Siener R, Hönow R, Seidler A, Voss S, Hesse A. Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry. 2006;98(2):220-224.