Proximate Composition and Functional Properties of Some New Groundnut Accessions

Abstract

Ten new accessions of groundnut (<i>Arachis hypogea</i>) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ≤ 0.05. The bulk density ranged between 0.63 g/cm<SUP>3</SUP> and 0.88 g/cm<SUP>3</SUP> whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ≤ 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ≤ 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.