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Comparative Study on Chemical Composition of Five Varieties of Groundnut (arachis Hypogaea)

Mst. Farhana Nazneen Chowdhury
Department of Biochemistry,Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh.

Md. Delwar Hossain
Department of Biochemistry,Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh.

Monir Hosen
Department of Agricultural Extension, Khamarbari, Dhaka, Bangladesh.

Md. Sajedur Rahman
Department of Biochemistry,Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh.

Abstract/ Executive Summary:

Experiment was conducted on five varieties growing in large scale in Bangladesh which were evolved by BARI and subjected to the comparative evaluation of its physicochemical properties. Among these varieties, the highest seed weight was found in BARI Chinabadam-7 (128.3g) and lowest seed weight was found in Dhaka-1(66.76g).The variety Dhaka-1 was contained highest amount of moisture (5.120%) while lowest amount was found BARI Chinabadam-9(1.230%). The variety BARI Chinabadam-8 contained significantly highest amount of ash (9.6%) and lowest amount of ash contained was found in BARI Chinabadam-9(7.8%). In this analysis, significantly highest amount of carbohydrate found in BARI Chinabadam-6 (6.275%) and was lowest amount of carbohydrate found in BARI Chinabadam-8 (1.218%). Highest amount of protein was obtained from BARI Chinabadam-9 (38.88%) and lowest protein was found in BARI Chinabadam-7 (36.60%). The variety Dhaka-1 had the lowest amount of oil contained (49.20%) while the variety BARI Chinabadam-9 contained significantly highest amount of oil (50.76%). The amounts of total energy contained in these varieties were ranged from 290.3 Kcl/gm to 317.7 Kcl/gm. The amount of saturated fatty acids (10.92 to 17.47%) and the amount of unsaturated fatty acids (81.13-94.81%) were found to be present in each variety. Substantial genetic variability exists for chemical composition and nutritional traits which could be utilized for various food preparations and selection for breeding purpose. It also shows the utilization of groundnut and suggests the future strategy for the nutritionist, health advisors and dieticians as to how to make best use of the groundnut.

Keywords: Ground nut, Carbohydrates, Protein, Fats, Energy, Fatty acid profile, Ash and Mineral

Location: BARI , Gazipur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Ground nut

Objectives:

To determine nutritive value of the Arachis hypogaea species which represent natural resources with potential economic for use in human and animal nutrition.

Methodology:

Mature pods of 5 ground nut varieties namely, Dhaka-1, BARI Chinabadam-6, BARI Chinabadam--7, BARI Chinabadam--8 and BARI Chinabadam-9 were collected from BARI Research Institute, Gazipur. The seeds and pod shells were separated manually. The mature and healthy seeds were ground and stored in glass containers for analysis. The content of the available carbohydrate was determined by the following equation: Carbohydrate = 100- [(Moisture + Fat + Protein + Ash + Oil/Fats) g/100g]. Nitrogen content was determined using the Kjeldahl apparatus and the amount of nitrogen was multiplied by a factor 6.25. Methods described in AOAC. The fat was determined by the procedure of Hughes contains usual lipids including waxes pigments, certain gums and resins. Crude fat was determined using the Soxhlet extractor with ether as solvent. A better name for these constituents would be “ether soluble extract.” The gross food energy was estimated by multiplying the crude protein, crude fat and total carbohydrate by at water factors 4, 9 and 4 respectively, Okwu and Osborne and Vooget. Seed sample of rapeseed and mustard were received from ORC, BARI, Joydebpur, Gazipur. Fatty acid composition was determined by Gas-liquid chromatographic method. The iodine values (IVs) were calculated from fatty acid composition by the method using the following formula: IV = (% Oleic × 0.8601) + (% Linoleic × 1.7321). Moisture content ground nut sample was determined by conventional method i.e., drying in an oven at 100° C for overnight. The ash of each sample was digested with 5mL of 2M HNO₃ and heated to dryness on a heating 3 mantle. 5mL of 2M HNO₃ was added again, heated to boil 3 and filtered through a Whatman No 1 filter paper into a 100ml volumetric flask. The filtrated was made up with distilled water. Methods were described by AOAC.Calcium, Potassium and Sodium was determined using Jenway Digital Flame Photometer (PFP7 model) while other minerals apart from phosphorus were determined using Buck Scientific Atomic Absorption Spectrophotometer (BUCK 210VGP model). The Phosphorus in the sample filtrated was determined by using Vanadomolybdate reagent at 400nm using colorimetric method of AOAC. The recorded date for each character from the experiments was analyzed statistically to find out the variation resulting from experimental treatments using MSTAT package program. The mean for all the treatments were calculated and analysis of variance of characters under the study was performed by F variance test. The mean differences were evaluated by Least Significance Difference test.

Source of Information: World Journal of Agricultural Sciences 11 (5): 247-254, 2015, ISSN 1817-3047

Article Link (Online Journal): DOI: 10.5829/idosi.wjas.2015.11.5.1864

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Ground nut are an excellent and affordable source of nutrition, supplementing vital nutrients to the human body such as proteins, carbohydrates, lipids and fatty acids. Ground nut are often referred as poor man’s protein but, when taken in adequate amounts in any form, wil supplement rich nutrients to the body that can provide growth and energy and play a vital role in the prevention of diseases. Poly unsaturated and monounsaturated fatty acids, whose consumption can increase the levels of HDL cholesterol which is good for the heart, are present in Ground nut. A diet including Ground nut could provide all these vital nutrients and play a critical role in preventing disease and promoting good health. It is, therefore, concluded that the present pea nut varieties particularly Golden, could be the best choice for the biochemists, food scientists, researchers and manufacturers concerning food and nutrition. The present data could be a source of information for the researchers and manufacturers concerning the groundnut. The data may also be helpful for the nutritionist and nut consumers in the selection of the best foods and food products.

Knowledge Management: Journal