International Journal of Scientific and Research Publications

IJSRP, Volume 4, Issue 5, May 2014 Edition [ISSN 2250-3153]


Effect of Traditional Processing Methods on the Protein and Lipid Content of Arachis Hypogaea (Groundnut)
      Adegoke Bosede M., Shittu Suraj A, Raimi Monsurat M., Oyetade Olumide A., Oyekanmi Adeyinka M.
Abstract: 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.

Reference this Research Paper (copy & paste below code):

Adegoke Bosede M., Shittu Suraj A, Raimi Monsurat M., Oyetade Olumide A., Oyekanmi Adeyinka M. (2018); Effect of Traditional Processing Methods on the Protein and Lipid Content of Arachis Hypogaea (Groundnut); Int J Sci Res Publ 4(5) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0514.php?rp=P292738
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