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Effect of Traditional Processing Methods on the Protein and Lipid Content of Arachis Hypogaea (Groundnut)

Groundnut (Arachis hypogaea), a legume largely consumed by most populations in Africa, is widely grown as a food crop. This study is aimed at assessing the effect of some selected traditional processing methods (roasting with/without pod and boiling) on the protein and lipid composition of groundnut for optimal nutritional yield of the end product(s). Standard procedures were employed in the determination of the proximate composition of raw groundnut samples with emphasis on the lipid and protein content. Some selected traditional processing methods (roasting with/without pod and boiling with pod) were also employed and their effects on the lipid and protein content evaluated.

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Date Issued 2014-05-20
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Date Of Record Creation 2014-06-15 05:49:55
Date Of Record Release 2014-06-14 22:57:33
Date Last Modified 2014-06-15 05:49:55
Date Record Checked: 2014-06-14 22:49:55

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