Physicochemical Properties of Oil and Flour from Selected Peanut Varieties

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.


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

Fayomi , O. I., Ataguba , J. S., Tile , T. A., & Ochelle, H. O. (2023). Physicochemical Properties of Oil and Flour from Selected Peanut Varieties. Asian Journal of Food Research and Nutrition, 2(4), 652–662. Retrieved from


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