Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption

Main Article Content

Oluwasegun Amos Amoniyan
Samuel Adeolu Olugbemi
Omolola Myriam Balogun
Basirat Omotayo Salako


The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77  0.02), crude protein (22.93  0.06), crude fat (38.94  0.03), crude fiber (1.75  0.02), ash (3.90  0.04) and carbohydrate (13.73  0.04). Groundnuts roasted with the pods had– moisture content (2.91  0.04), crude protein (29.73 0.08), crude fat (50.11  0.04), crude fiber (4.36  0.03), ash (5.14  0.03) and carbohydrate (7.76  0.05) while those of the groundnuts roasted without pods were – moisture content (2.88  0.04), crude protein (26.64  0.06), crude fat ss(49.04  0.02), crude fiber (4.26  0.03), ash (4.73  0.02) and the carbohydrate (11.50  0.04). The mineral compositions (in (mg/kg) of the groundnut sample boiled with pods were Na (0.23), K (0.67), Ca (0.11), P (0.38), Mg (0.16) and Fe (41.5). Groundnut samples roasted with the pods were Na (0.38), K (0.98), Ca (0.17), P (0.47), Mg (0.27) and Fe (61.2), while the mineral compositions (in (mg/kg) of the groundnut samples roasted without the pods were Na (0.27), K (0.82), Ca (0.16), P (0.42), Mg (0.25) and Fe (53.6). This study revealed that the proximate and the mineral contents in the roasted samples were generally higher than those of the boiled sample except for the moisture and the carbohydrate contents.

Groundnuts, boiled, roasted, proximate compositions, mineral contents.

Article Details

How to Cite
Amoniyan, O. A., Olugbemi, S. A., Balogun, O. M., & Salako, B. O. (2020). Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption. European Journal of Nutrition & Food Safety, 12(9), 87-93. https://doi.org/10.9734/ejnfs/2020/v12i930286
Original Research Article


Kumar BS, Shankar SR, Vasanthi RP, Vishnuvardha KM, Purushotham M. Comparative physico-chemical, proximate and mineral analysis on raw and roasted seeds of groundnut. Communications in Plant Sciences. 2013;3(3-4):25-29.

CGIAR. Research & Impact: Areas of Research: Groundnut; 2004-2005. Available:http://www.cgiar.org/impact/research/groundnut.html Date assessed - 12-08-2019.

Adegoke GO, Falade KO, Babalola OC. Control of lipid oxidation and fungal spoilage of roasted peanut (Arachis hypogea) using the spice Aframomu danielli. J. Food Agriculture and Environment. 2004;2:128-131.

Sabate J. Nut composition and body weight. American Journal of Clinical Nutrition. 2003;78:647-650.

FAO. (Food and Agriculture Organization of the United Nations); 2010. Available:http://www.fao.org/ worldfoodsummit/english/ fsheets/malnutrition.pdf Date assessed - 12-08-2019.

Larsson SC, Wolk A. More magnesium rich food for less diabetes. Journal of International Medicine. 2007;262(2):208-214.

Miret S, Simpson RJ, McKie AT. Physiology and molecular biology of dietary iron absorption. Annual Review of Nutrition. 2003;23:283-301.

Savage GP, Keenan JI. The composition and nutritive value of groundnut kernels. In: Smart J, (Ed.). The groundnut crop: Scientific Basis for Improvement. Chapman and Hall. 1994;173–213.

Pazderka C. Chatham House Procurement for Development Forum: Groundnuts Case Study. Chatham House, Andrew Emmott, Twin. 2010;1-15.

Nagaraj G. Chemistry and Utilization. In: Reddy PS, (Ed.). Indian Council of Agricultural Research, New Delhi, India. 1988;554–565.

Carley DH, Fletcher SM. An overview of world peanut markets. In: Pattee HE, Stalker TH, (Eds.), Advances in Peanut Science. American Peanut Research and Education Society, Inc., Stillwater, OK, USA. 1995;554–577.

Okwu DE. The potentials of Ocimum gratissum, Pengluria exntensa and Tetrapheurea tetraptera as spice and flavoring agents. J. Chem. Soc. Nigeria. 2006;31(1&2):38-42.

Chowdhury FN, Hossain D, Hosen M, Rahman S. Comparative study on chemical composition of five varieties of groundnut (Arachis hypogaea). World Journal of Agricultural Sciences. 2015; 11(5):247-254.

Greenfield H, Southgate DAT. Food Composition Data - Product, Management and Uses. Burlingame BA, Charrondiere UR, (Eds.). Food and Agriculture Organization of United Nations, Rome; 2003.

Charrondiere UR, Chevassus-Agnes S, Marroni S, Burlingame B. Impart of different micronutrient definitions and energy conversion factors on energy supply estimations. J. Food Compos. Anal. 2004;17(3-4):339-360.

AOAC, Official Methods of Analysis of AOAC International, 18th Ed. AOAC. International, Maryland, USA; 2005.

Kamuhu R, Mugendi B, Kimiywe J, Njagi, E. Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties. International Journal of Food Science and Nutrition. 2019;4(4):191-194.

Olaoye OA, Lawrence IG, Cornelius GN, Ihenetu ME. Evaluation of quality attributes of cassava product (gari) produced at varying length of fermentation. American Journal of Agricultural Science. 2015;2(1): 1–7.

Sastry DVSSR, Upadhyaya HD Gowda CLL. Survival of groundnut seeds under different storage conditions. Journal of SAT Agricultural Research. 2007;5(1): 1-3.

Brough, S. H., Azam-Ali, S. N. and Taylor, A. J. The potential of Bambara groundnut (Vigna subterranea) in vegetable milk production and basic protein functionality systems, Food Chemistry. 1993;47(3): 277–283.

Musa AK, Kalejaiye DM, Ismaila IE, Oyerinde AA. Proximate composition of selected groundnut varieties and their susceptibility to Trogodermagranarium everts attack. J. Stor Prod Postharv Res. 2010;1:13–17.

Atasie VN, Akinhanmi TF, Ojiodu CC. Proximate analysis and physico-chemical properties of ground nut (Arachis hypogaea L.). Pakistan J. Nutrit. 2009;8: 194–197.

Ndidi US, Ndidi CU, Aimola IA, Bassa OY, Mankilik M, Adamu Z. Effects of processing (boiling and roasting) on the nutritional and antinutritional properties of bambara groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria. Journal of Food Processing Volume. 2014;472129:1-9.

Jossyln MA. Methods in Food Analysis. Academic Press. Inc. New York; 1973.