| dc.contributor.author | Kamuhu, Regina. | |
| dc.contributor.author | Mugendi, Beatrice J. | |
| dc.contributor.author | Kimiywe, Judith. | |
| dc.contributor.author | Njagi, Eliud. | |
| dc.date.accessioned | 2021-12-16T03:55:37Z | |
| dc.date.available | 2021-12-16T03:55:37Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 2455-4898 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/5495 | |
| dc.description.abstract | Proximate analysis of raw and roasted groundnuts of red Valencia and manipinta varieties were determined. The moisture content of raw and roasted peanut ranged from 4.84-5.11% and 2.02 - 2.17% respectively while fat content of raw and roasted peanut ranged from 43.3-48.3% and 47.3-49.1% respectively. Protein content in raw peanut ranged from 22.02-28.99% while roasted peanut ranged from 31.4-33.1%. Total ash in raw peanut ranged from 2.37-2.54% while roasted peanut ranged from 4.04-4.13%. Fiber content in raw peanut ranged from 9.8-10.83% while in roasted it ranged from 5.47-6.56%. Carbohydrate content in raw peanut ranged from9.49-12.37% while roasted ranged from 6.63-7.87%. Fat content, moisture and fibre content were significantly higher in Red Valencia than Manipinta. Roasting significantly affects moisture, fat and fibre content. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International Journal of Food Science and Nutrition .Volume 4; Issue 4; July 2019; Page No. 191-194 | en_US |
| dc.subject | proximate analysis, Manipinta, Red Valencia, raw, roasted | en_US |
| dc.title | Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties | en_US |
| dc.type | Article | en_US |
