BAKOLORI JOURNAL OF GENERAL STUDIES

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Shafa'atu Musa, M. (2020). PROXIMATE ANALYSIS OF THREE VARIETIES OF GROUNDNUT (Arachis hypogaea) SEEDS AND CAKES. BAKOLORI JOURNAL OF GENERAL STUDIES, 10, 1-2. https://doi.org/10.xxxx/abcd

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Abstract

Proximate analyses of three varieties of groundnut (espanola, malgache and kersting groundnut) seeds and cakes was carried out to determine their nutritional contents. Standard methods were used in the analyses. The result obtained shows that espanola groundnut seeds and cake has higher contents of fats(8.97%) and (7.46%) respectively, higher Nitrogen contents in seeds (3.38%) and cake (6.55%), and the nitrogen contents of the three cultivars cakes were higher than their seeds.Also, Espanola seeds has higher fiber (3.43%), the cakes of all three varieties were low in fiber. Espanola seed and cakes has the highest protein contents of (21.09%) and (40.95%) respectively. While ash contents ofKersting seeds and Cake (16.4%) and (19.4%) respectively, are higher than the remaining two cultivars. The cakes of all three varieties were low in fiber and ranges between (0.56% to 1.06%).Carbohydrate contents was higher in the seeds and cake of malgache variety. With the above nutritional values obtained, groundnut (Arachis hypogaea) can be considered excellent nutritional food especially the espanola variety.The study revealed that Espanola groundnut (seeds and cake) contained high level of oil, fiber, nitrogen and protein. Malgache was high in carbohydrate and kersting groundnut was high in Ash contents. The low moisture content especially in the seeds of all the cultivars is an advantage when the shelf life is considered. Having higher contents of the protein, oil, carbohydrate and others makes groundnuts a very good source of nutrient required by the body. Both the seeds and cakes are nutritious and can contribute significantly to human health requirements as well as fight against malnutrition.

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