INVESTIGATIONS ON THE MYCOFLORA AND PROCESSING EFFECTS ON THE NUTRITIONAL QUALITY OF PEANUT (ARACHIS HYPOGEA L. VAR. TS 32-1)

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December-January 2012/13, vol. 2, no. 3
pages: 1025-1039
Article type: Food Sciences of Food Sciences
Abstract: The microbiological and nutritional characterization of peanut (Arachis hypogea L var. TS 32-1) was investigated. Bacteria and fungi were isolated from this product. The fungal isolates were Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus Speare, Aspergillus ochraceus Wilhelm and Fusarium poae. The respective mean moisture content and total acidity in samples were 8.19 ± 0.01% and 1.2 ± 0.02%. Nutritional analysis showed that peanut (Arachis hypogea L var. TS 32-1) has interesting nutritional potential. Carbohydrate content (7.84 ± 0.3%), protein content (33.88 ± 0.1%), fat (47.48 ± 0.01%) and the presence of minerals such as calcium (0.25 ± 0.05g/kg), potassium (5.21 ± 0.02g/kg) and magnesium (1.92 ± 0.03%) allowed its application as supplement in infant feeding in rural areas. Anti-nutritional factors such as oxalate and phytate were also detected in samples. This nutritional potential is significantly affect by thermal processes which can reduce essentially protein and carbohydrate contents and also anti-nutritional factor levels. However, values were lower than established toxic level. Finally, more attention should be made to its microbial quality in order to preserve children’s health.
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