Comparative physico-chemical, proximate and mineral analysis on raw and roasted seeds of groundnut
2013
Bhanu Saravan Kumar | Sadagopan Ravi Shankar | Raguru Pandu Vasanthi | Kalapati Vishnuvardhan | Mabbu Purushotham
Physico-chemical, proximate and nutritionally valuable minerals were determined aiming to compare raw and roasted groundnut seeds. The results indicated that total ash content of raw groundnut (4.6%) was higher than the roasted groundnut (4.1%) seeds. Crude protein content of roasted groundnut was higher (26.1%) when compared to that of raw groundnut (24.9%). Crude carbohydrates levels of raw groundnut (25.3%) are lower when compared with that of roasted groundnut (26.5%). Crude fat ranged from 39.1% in raw groundnut to 39.6% in roasted groundnut. Crude fiber percentage both in raw (2.9%) and roasted (3.1%) conditions were good. The moisture content of the raw groundnut (4.1%) was more than the roasted groundnut (3.6%) because of not exposure to heat. Seeds showed higher energy values both in raw and roasted conditions. Significant amount of minerals like potassium, calcium, magnesium, phosphorus, and zinc were present both in raw and roasted conditions. Based on statistical analysis the results showed highly significant differences (P < 0.05) between the raw and roasted seeds.
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