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2011

Effects of roasting and cooking on the lipid composition of raw groundnut (Arachis hypogaea) seeds: dietary implications

Author:Emmanuel Ilesanmi Adeyeye and Modupe Olamide Agesin

Abstract:
The following experimental procedures were carried out on the samples using standard analytical methods: fat, fatty acids, phytosterols and phospholipids analyses, quality assurance determination and the calculation of uncertainty interval percentage (UIP) were undertaken. Statistical evaluations were: linear correlation coefficient (rxy), coefficient of determination (rxy2), linear regression coefficient (Rxy), coefficient of alienation (CA) and index of forecasting efficiency (IFE). The results were: crude fat range (g/100 g): 47.6 (cooked seeds) ? 49.6 (roasted seeds) followed by calculated fatty acid of 45.5-47.4; SFA range (% total fat): 19.0-23.4; MUFA, 54.8-57.9; DUFA, 20.1-23.5; TUFA, 0.50-1.70; total unsaturated fatty acid (TUFA) was raw seeds (81.0 %) > roasted seeds (79.9 %) > cooked seeds (76.6 %); PUFA range was 21.8-24.1 %; PUFA/SFA was 0.93-1.21; 2n-6.3n-3 range was 13.7-43.6. Among the phospholipids, lecithin was highest among the samples with values of 725-1168 mg/100 g or 36.0-57.2 %. Among the phytosterols, sitosterol was highest in each sample with a range of 81.1-111 mg/100 g. Significant relationship existed among the following parameters at r = 0.01: fatty acids level for raw seeds/roasted seeds (Rs/Rt.s), raw/cooked seeds (Rs/Cs) and Rt.s/Cs; energy contribution by the fatty acids fraction: Rs/Rt.s, Rs/Cs and Rt.s /Cs as well as in phytosterols level.