Effects of Processing on the Proximate Composition, Mineral Content and the Phytochemical Analysis of Groundnut Seeds (Arachis hypogeae)

Abstract

Abstract Evaluation of the effects of processing on the proximate composition, mineral content, and phytochemical screening of Arachis hypogaea seeds were carried out using standard analytical methods. Raw, boiled and fried (Arachis hypogaea) seeds were analyzed for proximate composition, mineral contents, and phytochemical screening. The result reported that the raw, boiled, and fried contains (5.357 ± 0.190%, 4.545 ± 0.050% and 3.896 ± 0.015%, moisture contents), (2.401 ± 0.011%, 3.225 ± 0.004% and 2.816 ± 0.001%, ash contents), (46.591 ± 0.001%, 25.333 ± 0.003% and 48.012 ± 0.953%, crude fat), (4.126 ± 0.887%, 15.001 ± 0.030% and 7.692 ± 0.002%, crude fibre), (19.520 ± 0.040%, 21.580 ± 0.040% and 23.540 ± 0.000%, crude protein), (22.005 ± 0.587%, 30.316 ± 0.056% and 14.044 ± 0.939%, carbohydrate) respectively. A significant difference between the nutritional value of the raw and heat-processed samples was observed. Boiling reduces the moisture contents and crude fat. The crude protein, crude fat, and ash contents were increased in the processed samples and the carbohydrate increased with boiling when compared to the raw and fried groundnut. Processing has significant effects on the mineral components of the groundnut. The results revealed that raw, boiled and fried contains (56.900mg/100g, 48.400mg/100g and 35.00mg/100g Sodium), (0.215mg/100g, 0.185mg/100g and 0.540mg/100g Zinc), (65.500mg/100g, 42.700mg/100g and 25.500mg/100g Magnesium), (0.218mg/100g, 0.230mg/100g and 0.230mg/100g Iron), (0.250mg/100g, 0.110mg/100g and 0.100mg/100g Manganese). The phytochemical screening shows the presence of alkaloids, carbohydrates and proteins in all the samples and the result reveals that processing does not really have effect on phytochemical constituents. The investigation shows that fresh groundnut is a good source of mineral content, while raw and processed groundnut is a good source of some phytochemical constituents and processed groundnut is a good source of protein, fat, and carbohydrate with high nutritional value.