Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties

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.