Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana
Groundnut is the most important legume in Ghana. The crop is grown in all the agroecologies in the country; from the dry savannah regions to the moist forest areas. Several food preparations incorporate groundnut to improve the protein level, taste and flavour. Despite the importance of the crop, th...
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| Veröffentlicht in: | African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2008-06, Vol.8 (2), p.133-150 |
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| container_title | African journal of food, agriculture, nutrition, and development : AJFAND |
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| creator | Asibuo, J.Y Akromah, R Adu-Dapaah, H.K Safo-Kantanka, O |
| description | Groundnut is the most important legume in Ghana. The crop is grown in
all the agroecologies in the country; from the dry savannah regions to
the moist forest areas. Several food preparations incorporate groundnut
to improve the protein level, taste and flavour. Despite the importance
of the crop, the chemical compositions of the varieties grown by
farmers have not been analyzed according to their nutritional quality.
Oil, fatty acids, protein, oleic/linoleic (O/L) acid ratio, iodine
value and free soluble sugars were studied in 20 groundnut varieties
grown in Ghana to determine their nutritional quality and to inform
endusers which variety to choose for maximum benefit. Results indicated
a significant difference (p |
| doi_str_mv | 10.4314/ajfand.v8i2.19185 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2586794511</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A188213976</galeid><sourcerecordid>A188213976</sourcerecordid><originalsourceid>FETCH-LOGICAL-b3021-30df2f02d073a1c4dec0efb475ccf8cbacd21b35f4f5c442859c3e542096c4413</originalsourceid><addsrcrecordid>eNqNkUtrGzEUhYeSQPPoD-hO0E2zmKmeY83ShMQ1cWMHUroUdzSSLTOWXGkmxP--4zhtE8gi3MV98J3LgZNlnwkuOCP8G6wt-KZ4kI4WpCJSfMhOSCl5LpiQRy_mj9lpSmuMuRAlP8kWVw_Q9tC54NHcotu-i26_QIvuemhdt0PBokkMvW9836GvaBxBr1xCq902LMEAmhUXyMawQZMVeDjPji20yXx67mfZz-ur-8vv-Ww-mV6OZ3nNMCU5w42lFtMGjxgQzRujsbE1HwmtrdQ16IaSmgnLrdCcUykqzYzgFFflsBN2ln05_N3G8Ls3qVPr0MfBd1JUyHJUcUH2VH6gltAa5bwN3WB_abyJ0AZvrBvOYyIlJawalQNfvMEP1ZiN028KLl4JBqYzj90S-pTUzWL6bnb649drlhxYHUNK0Vi1jW4DcacIVvvE1SFxtU9cPSX-33ztQuu8-SfR0YH6exw0vsESE87-AMvNrio</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2586794511</pqid></control><display><type>article</type><title>Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana</title><source>Bioline International</source><source>DOAJ Directory of Open Access Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Alma/SFX Local Collection</source><creator>Asibuo, J.Y ; Akromah, R ; Adu-Dapaah, H.K ; Safo-Kantanka, O</creator><creatorcontrib>Asibuo, J.Y ; Akromah, R ; Adu-Dapaah, H.K ; Safo-Kantanka, O</creatorcontrib><description>Groundnut is the most important legume in Ghana. The crop is grown in
all the agroecologies in the country; from the dry savannah regions to
the moist forest areas. Several food preparations incorporate groundnut
to improve the protein level, taste and flavour. Despite the importance
of the crop, the chemical compositions of the varieties grown by
farmers have not been analyzed according to their nutritional quality.
Oil, fatty acids, protein, oleic/linoleic (O/L) acid ratio, iodine
value and free soluble sugars were studied in 20 groundnut varieties
grown in Ghana to determine their nutritional quality and to inform
endusers which variety to choose for maximum benefit. Results indicated
a significant difference (p<0.05) in oil content among the
varieties. Oil content ranged from 33.60 to 54.95%. Mean oil content of
the subspecies hypogaea (49.7%) was higher than in subspecies
fastigiata (47.3%). The major fatty acids were oleic and linoleic which
accounted for 77.89% of the total fatty acids. The subspecies hypogaea
had significantly higher (p<0.01) content of oleic acid (55.9%) than
the subspecies fastigiata (43.3%). The sum of three fatty acids oleic,
linoleic and palmitic acid constitute 89.35% of the total fatty acids
of the seeds. The mean O/L ratio ranged from 1.14 to 3.66; the mean for
subspecies hypogaea was 2.59 as compared to 1.28 for subspecies
fastigiata. There was high correlation between oleic and O/L acid ratio
(r2=0.983) and negative correlation between oleic acid and linoleic
acid (r2=-0.996). The iodine value ranged from 85.77 to 98.43% and
total soluble sugars from 9.20 to 13.30%. Protein of defatted portion
ranged from 39.65 to 53.45%. Subspecies fastigiata had higher mean
protein content than subspecies hypogaea. Generally, there were
significant variations in the parameters measured in the groundnut
varieties. Five varieties with O/L ratio more than 2.0 were identified
and their oils would be further tested for their stability.</description><identifier>ISSN: 1684-5358</identifier><identifier>EISSN: 1684-5358</identifier><identifier>EISSN: 1684-5374</identifier><identifier>DOI: 10.4314/ajfand.v8i2.19185</identifier><language>eng</language><publisher>Nairobi: Rural Outreach Program</publisher><subject>Beans ; Food preparation ; Groundnut, oil, oleic, linoleic, protein ; Legumes ; Mimosaceae ; Nutrition ; Nutritional aspects ; Properties ; Science and Technology ; Studies</subject><ispartof>African journal of food, agriculture, nutrition, and development : AJFAND, 2008-06, Vol.8 (2), p.133-150</ispartof><rights>Copyright 2008 -Rural Outreach Program</rights><rights>COPYRIGHT 2008 Rural Outreach Program</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b3021-30df2f02d073a1c4dec0efb475ccf8cbacd21b35f4f5c442859c3e542096c4413</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,860,27901,27902,79169</link.rule.ids></links><search><creatorcontrib>Asibuo, J.Y</creatorcontrib><creatorcontrib>Akromah, R</creatorcontrib><creatorcontrib>Adu-Dapaah, H.K</creatorcontrib><creatorcontrib>Safo-Kantanka, O</creatorcontrib><title>Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana</title><title>African journal of food, agriculture, nutrition, and development : AJFAND</title><description>Groundnut is the most important legume in Ghana. The crop is grown in
all the agroecologies in the country; from the dry savannah regions to
the moist forest areas. Several food preparations incorporate groundnut
to improve the protein level, taste and flavour. Despite the importance
of the crop, the chemical compositions of the varieties grown by
farmers have not been analyzed according to their nutritional quality.
Oil, fatty acids, protein, oleic/linoleic (O/L) acid ratio, iodine
value and free soluble sugars were studied in 20 groundnut varieties
grown in Ghana to determine their nutritional quality and to inform
endusers which variety to choose for maximum benefit. Results indicated
a significant difference (p<0.05) in oil content among the
varieties. Oil content ranged from 33.60 to 54.95%. Mean oil content of
the subspecies hypogaea (49.7%) was higher than in subspecies
fastigiata (47.3%). The major fatty acids were oleic and linoleic which
accounted for 77.89% of the total fatty acids. The subspecies hypogaea
had significantly higher (p<0.01) content of oleic acid (55.9%) than
the subspecies fastigiata (43.3%). The sum of three fatty acids oleic,
linoleic and palmitic acid constitute 89.35% of the total fatty acids
of the seeds. The mean O/L ratio ranged from 1.14 to 3.66; the mean for
subspecies hypogaea was 2.59 as compared to 1.28 for subspecies
fastigiata. There was high correlation between oleic and O/L acid ratio
(r2=0.983) and negative correlation between oleic acid and linoleic
acid (r2=-0.996). The iodine value ranged from 85.77 to 98.43% and
total soluble sugars from 9.20 to 13.30%. Protein of defatted portion
ranged from 39.65 to 53.45%. Subspecies fastigiata had higher mean
protein content than subspecies hypogaea. Generally, there were
significant variations in the parameters measured in the groundnut
varieties. Five varieties with O/L ratio more than 2.0 were identified
and their oils would be further tested for their stability.</description><subject>Beans</subject><subject>Food preparation</subject><subject>Groundnut, oil, oleic, linoleic, protein</subject><subject>Legumes</subject><subject>Mimosaceae</subject><subject>Nutrition</subject><subject>Nutritional aspects</subject><subject>Properties</subject><subject>Science and Technology</subject><subject>Studies</subject><issn>1684-5358</issn><issn>1684-5358</issn><issn>1684-5374</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><sourceid>KPI</sourceid><recordid>eNqNkUtrGzEUhYeSQPPoD-hO0E2zmKmeY83ShMQ1cWMHUroUdzSSLTOWXGkmxP--4zhtE8gi3MV98J3LgZNlnwkuOCP8G6wt-KZ4kI4WpCJSfMhOSCl5LpiQRy_mj9lpSmuMuRAlP8kWVw_Q9tC54NHcotu-i26_QIvuemhdt0PBokkMvW9836GvaBxBr1xCq902LMEAmhUXyMawQZMVeDjPji20yXx67mfZz-ur-8vv-Ww-mV6OZ3nNMCU5w42lFtMGjxgQzRujsbE1HwmtrdQ16IaSmgnLrdCcUykqzYzgFFflsBN2ln05_N3G8Ls3qVPr0MfBd1JUyHJUcUH2VH6gltAa5bwN3WB_abyJ0AZvrBvOYyIlJawalQNfvMEP1ZiN028KLl4JBqYzj90S-pTUzWL6bnb649drlhxYHUNK0Vi1jW4DcacIVvvE1SFxtU9cPSX-33ztQuu8-SfR0YH6exw0vsESE87-AMvNrio</recordid><startdate>20080601</startdate><enddate>20080601</enddate><creator>Asibuo, J.Y</creator><creator>Akromah, R</creator><creator>Adu-Dapaah, H.K</creator><creator>Safo-Kantanka, O</creator><general>Rural Outreach Program</general><scope>RBI</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IMW</scope><scope>KPI</scope></search><sort><creationdate>20080601</creationdate><title>Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana</title><author>Asibuo, J.Y ; Akromah, R ; Adu-Dapaah, H.K ; Safo-Kantanka, O</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b3021-30df2f02d073a1c4dec0efb475ccf8cbacd21b35f4f5c442859c3e542096c4413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Beans</topic><topic>Food preparation</topic><topic>Groundnut, oil, oleic, linoleic, protein</topic><topic>Legumes</topic><topic>Mimosaceae</topic><topic>Nutrition</topic><topic>Nutritional aspects</topic><topic>Properties</topic><topic>Science and Technology</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Asibuo, J.Y</creatorcontrib><creatorcontrib>Akromah, R</creatorcontrib><creatorcontrib>Adu-Dapaah, H.K</creatorcontrib><creatorcontrib>Safo-Kantanka, O</creatorcontrib><collection>Bioline International</collection><collection>CrossRef</collection><collection>Gale In Context: World History</collection><collection>Gale In Context: Global Issues</collection><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Asibuo, J.Y</au><au>Akromah, R</au><au>Adu-Dapaah, H.K</au><au>Safo-Kantanka, O</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana</atitle><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle><date>2008-06-01</date><risdate>2008</risdate><volume>8</volume><issue>2</issue><spage>133</spage><epage>150</epage><pages>133-150</pages><issn>1684-5358</issn><eissn>1684-5358</eissn><eissn>1684-5374</eissn><abstract>Groundnut is the most important legume in Ghana. The crop is grown in
all the agroecologies in the country; from the dry savannah regions to
the moist forest areas. Several food preparations incorporate groundnut
to improve the protein level, taste and flavour. Despite the importance
of the crop, the chemical compositions of the varieties grown by
farmers have not been analyzed according to their nutritional quality.
Oil, fatty acids, protein, oleic/linoleic (O/L) acid ratio, iodine
value and free soluble sugars were studied in 20 groundnut varieties
grown in Ghana to determine their nutritional quality and to inform
endusers which variety to choose for maximum benefit. Results indicated
a significant difference (p<0.05) in oil content among the
varieties. Oil content ranged from 33.60 to 54.95%. Mean oil content of
the subspecies hypogaea (49.7%) was higher than in subspecies
fastigiata (47.3%). The major fatty acids were oleic and linoleic which
accounted for 77.89% of the total fatty acids. The subspecies hypogaea
had significantly higher (p<0.01) content of oleic acid (55.9%) than
the subspecies fastigiata (43.3%). The sum of three fatty acids oleic,
linoleic and palmitic acid constitute 89.35% of the total fatty acids
of the seeds. The mean O/L ratio ranged from 1.14 to 3.66; the mean for
subspecies hypogaea was 2.59 as compared to 1.28 for subspecies
fastigiata. There was high correlation between oleic and O/L acid ratio
(r2=0.983) and negative correlation between oleic acid and linoleic
acid (r2=-0.996). The iodine value ranged from 85.77 to 98.43% and
total soluble sugars from 9.20 to 13.30%. Protein of defatted portion
ranged from 39.65 to 53.45%. Subspecies fastigiata had higher mean
protein content than subspecies hypogaea. Generally, there were
significant variations in the parameters measured in the groundnut
varieties. Five varieties with O/L ratio more than 2.0 were identified
and their oils would be further tested for their stability.</abstract><cop>Nairobi</cop><pub>Rural Outreach Program</pub><doi>10.4314/ajfand.v8i2.19185</doi><tpages>18</tpages></addata></record> |
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| source | Bioline International; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Beans Food preparation Groundnut, oil, oleic, linoleic, protein Legumes Mimosaceae Nutrition Nutritional aspects Properties Science and Technology Studies |
| title | Evaluation Of Nutritional Quality of Groundnut ( Arachis hypogaea L.) from Ghana |
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