CHAPTER ONE

1.0 INTRODUCTION

Groundnut (Arachis hypogae), or peanut, is commonly called the poor man's nut. Today

it is an important oilseed and food crop. This plant is native to South America and has

never been found uncultivated. The botanical name for groundnut, Arachis hypogaea, is

derived from two Greek words, Arachis meaning a legume and hypogaea meaning below

ground, referring to the formation of pods in the soil. Groundnut is an upright or prostrate

annual plant. It is generally distributed in the tropical, sub-tropical and warm temperate

zones. Ethnological studies of the major Indian tribes of South America document the

widespread culture of groundnut and provide indirect evidence for its domestication long

before the Spanish Conquest. When the Spaniards returned to Europe they took

groundnuts with them. Later traders were responsible for spreading the groundnut to Asia

and Africa where it is now grown between the latitudes 40°N and 40°S (Pattee and

Young, 1982). Among prominent cultivated crops in the developing countries,

groundnut is unique because the plant and its produce have a wide range of uses in the

daily life of the people as well as in the various industries. The roots of the plant help to

enrich the soil and the vines serve as excellent fodder for cattle. The nuts, in addition to

being the most consequential source of edible oil, are useful in numerous other ways.

When the cake is powdered and extracted in solvent, it yields defatted groundnut meal.

Thus the crop has gained great popularity, based on its all-around usefulness and the

financial returns it brings to the grower.

1
Slightly over half of the groundnut production is crushed into oil for human consumption

or industrial uses. Protein meal, a by-product of crushing, is an ingredient in livestock

feeds. Groundnut is also consumed directly and is used in processed food and snacks.

Approximately one-third of world production is used in the confectionery products.

Utilization of oil, meal and confectionery groundnuts are all increasing concurrent with a

gradual shift away from oil and meal into confectionery use. In many groundnut-

producing countries, several products and by-products are processed and consumed

locally as a few are exported too. Among the by-products traded in the international

market are peanut butter and roasted groundnuts. Today, technologies exist for several

value-added products from groundnut with very simple locally available materials. Their

procedures are quite easy to follow. The groundnut-based products derived from these

technologies may be consumed by the farming family or sold in the domestic market.

These products may add value to groundnut and enable the farming family to earn

additional income. Groundnut is a major annual oilseed crop and a good source of

protein. Oil and protein content, fatty acid and amino acid composition, taste and flavour

are important quality traits. Groundnut protein is increasingly becoming important as

food and feed sources, especially in developing countries where protein from animal

sources is not within the means of majority of the populace. Vegetable oils are in high

demand due to diseases associated with fat from animal origin. The seed has several uses

including as a whole seed or processed to make groundnut butter, oil, and other products.

The groundnut cake has several uses in feed and infant food formulations.

2
The oil content of groundnut differs in both quantity and the relative proportion of fatty

acids. Twelve fatty acids have been reported in groundnut but eight major fatty acids

constitute 98% of fatty acids in groundnut. Differences in the fatty acid composition have

been attributed to several factors, including genotype, the level of maturity of the seed,

season, year and geographical area of production.

Oleic acid, a monounsaturated fatty acid, and linoleic acid, a polyunsaturated acid,

constitute approximately 80% of the total fatty acid composition of groundnut. Due to the

high proportion of oleic and linoleic acids in groundnut seed, the chemistry and quality of

groundnut oil depend on their relative proportions. Oils with higher proportion of

unsaturated fatty acids can be heated to high temperatures without smoking, leading to

faster cooking time and absorption of less oil. Oils with high content of monounsaturated

fatty acid (oleic acid) are less susceptible to oxidative changes during refining and

storage. Nutritionally, a high content of linoleic acid is preferable because it is an

essential fatty acid and has been known to lower total blood cholesterol and low-density

lipo-protein levels .However, linoleic acid has two double bonds and is more susceptible

to oxidative rancidity than oleic acid and the saturated fatty acids. Reddy (1988),

indicated that the seed of groundnut contains 25 to 32% protein and the cake, the residue

after oil extraction, 46-60% protein. The defatted meal after oil extraction is an ingredient

in livestock feeds, added to several food preparations like bread, biscuits, cookies and

cereal based preparations for infants to improve the diets of malnourished people in

developing countries.
3
1.1 BENEFITS OF GROUNDNUT OIL

1. Insulin sensitivity: Groundnut oil is a healthy choice for diabetic patients because it

contains more amounts of unsaturated fats than saturated fats, which helps in

improving insulin sensitivity and thus regulating the blood sugar levels.

2. Hair growth: The vitamin E( Tocopherol) in groundnut oil helps strengthen the air

follicles and repairs the hair damage. Massaging the hair with this oil helps restore

the damaged hair and encourage new hair growth.

3. Ageing: Ageing is inevitable, however with extra care, we can help in delaying the

process. Groundnut oil can help, it has anti-ageing properties and is also a rich

source of Vitamin E. This oil helps in reducing the visible signs of ageing such as

dark spots, fine lines, wrinkles, patchy skin, pigmentation etc .Cold-pressed

groundnut oil can be used on the skin.

4. Prevents Arthritis: Arthritis is a condition that occur due to the inflammation of

the bones. Groundnut oil can be used in cooking to keep the condition at bay

because it is loaded with anti-inflammatory properties.

5. Low risk of Cancer: This oil is loaded with antioxidants, which makes it an ideal

substitute in daily diet for preventing various kinds of cancers. Antioxidants help in

fighting the free radicals in the body by reducing oxidative stress.

6. Blood circulation: The presence of linoleic acid in groundnut oil helps in

stimulating prostaglandin glands, which helps in dilation and contraction of blood

vessels and thus improving overall blood circulation in the body.

4
 7. Prevents Acne: The anti-inflammatory properties of this oil help in reducing the

chances of acne by reducing skin inflammation, shrinking pores, and reducing

bacterial colonies.

8. Low percentage of saturated fat.

9. High percentage of monosaturated fat.

10. High percentage of polysaturated fat.

1.2 SIDE EFFECT OF GROUNDNUT OIL

Allergy to peanuts, soya beans, and related plants: Groundnut oil can cause serious allergic

reactions in people who are allergic to groudnut, soya beans, and other members of the

Fabaceae plant family. Peanut is rich in vitamin E, which acts like a powerful anti-oxidants in

the body. Free radicals travel in the blood and scavenge through the body, reacting with

healthy cells . This leads to increased oxidative stress, increasing the risk of chronic diseases,

including cancer, dementia, diabetes, and heart diseases.

1.3 DEFINITION OF TERMS

1) RANCIDITY: Is a condition in which the substance with oil and fats get

oxidized when they are exposed to air. A substance is said to be rancid when there

is a change in smell, taste, and colour.

2) EDIBLE: Fit or suitable to be eaten.

3) OXIDATIVE: Relating to the process or result of oxidizing or being oxidized.

4) CHOLESTEROL: A compound of the sterol type found in most body tissues.

Cholesterol and its derivatives are important constituents of cell membranes and
5
 precursors of other steroid compounds, but a high proportion in the blood of low-

density lipoprotein (which transports cholesterol to the tissues) is associated with

an increased risk of coronary heart disease.

5) UNSATURATED: This are organic molecule having carbon–carbon double or

triple bonds and therefore not containing the greatest possible number of

hydrogen atoms. Also they are denoting fats containing a high proportion of fatty

acid molecules with at least one double bond, considered to be healthier in the

diet than saturated fats.

6) SATURATED: A solution with solute that dissolves until its unable to dissolve

anymore, leaving the undissolved substances at the bottom.

7) COGNITION: The mental action or process of acquiring knowledge and

understanding through thought, experience, and the senses.

1.4 AIM OF THE STUDY

This study is to determine the effect of processing methods on the nutritional,

phytochemical and mineral contents of groundnut seeds and products.

1.5 JUSTIFICATION OF THE STUDY

Groundnut is been processed with different methods but this work was used to find out

the effect of processing by boiling on the nutritional factor, phytochemical and mineral

content of groundnut and its oil.

6
1.6 SCOPE OF THE STUDY

This work involved the proximate analysis,anti-nutritional factors/ phytochemicals and

mineral contents of groundnut.

1.7 LIMITATION OF THE STUDY

This work is limited to the analysis of proximate, anti-nutrtional factors including:

Phytate, Oxalate, Saponnins, Tannins, Phenolycs, Hydrocyanide, Non Protein Energy

and Na, K, Ph, Ca, Mg, Fe and Zn contents of groundnut.

7
 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 SCIENTIFIC CLASSIFICATION OF GROUNDNUT

Kingdom Plantae

Division Magnoliophyta

Class Magnoliopsida

Order Fabales

Family Fabaceae

Subfamily Faboideae

Tribe Aeschynomeneae

Genus Arachis

Species A. hypogaea

2.2 ECONOMIC AND SOCIAL IMPACT OF GROUNDNUT

China and India together are the world's leading groundnut producers accounting for nearly

60 percent of the production and 52 percent of the crop area. India cultivates about 7.74

million hectares and produces 7.61 million tonnes of groundnut with the productivity level of

991.8 kg ha-1(FAO 2004). Among the developing countries Egypt has the highest

productivity and capacity to produce groundnuts. In most of the developing countries, the

productivity levels are lower than in the United States of America(WHO 1973), mainly due

to a number of production constraints such as

8
 i. The cultivation of the crop on marginal lands under rainfed conditions;

ii. Occurrence of frequent drought stress due to vagaries of monsoon;

iii. Higher incidence of disease and pest attacks;

iv. Low input-use

v. Factors related to socio-economic infrastructure.

2.3 GROUNDNUT (IN-SHELL) AREA, YIELD AND PRODUCTION IN

VARIOUS DEVELOPING COUNTRIES IN AFRICA, ASIA AND LATIN

AMERICA DURING THE LAST DECADE.

Countries Area (000 ha) Yield (t ha-1) Production (000 t)

Africa

Nigeria 1798 1.1 1917

Sudan 960 0.69 663
Senegal 829 0.83 684
Mozambique 279 0.39 109
Niger 207 0.37 83
Uganda 191 0.73 141
Zimbabwe 181 0.59 95
Mali 174 0.90 155
Tanzania 113 0.62 70
Egypt 38 2.70 107
Asia

China 3658 2.6 9737

India 7740 0.98 7609
Indonesia 661 1.70 1159
Myanmar 493 1.0 506
Vietnam 239 1.20 302
Thailand 97 1.50 143
Pakistan 98 1.0 99

9
 Turkey 30 2.4 75
Syria 13 2.2 28
Latin America and

Caribbean
Argentina 214 2.2 464
Brazil 93 1.72 164
Mexico 82 1.3 112
Paraguay 32 1.0 35
(Aurand, Wood, Wells,(1987)

Table 1

Especially in the developing countries, groundnut has to play an important role both as oil

and food crop. For example in India about 10 kg groundnut per capita are available for

domestic consumption. Fat and oil consumption averages less than 5 kg per capita per year. It

has been estimated that in the year 2000, approximately 34 million Mt of groundnuts were

produced worldwider of which 15 million Mt were produced in China, 6 million Mt in India,

2 million Mt in Nigeria, 1.5 million Mt in United States of America and the rest mostly in

other countries(Taru2010; USDA-FAS, 2010; Nautiyal 2011). Protein calorie malnutrition

(PCM) is a serious problem in the developing world. It is ironic that PCM exist in areas

where most of the groundnut is produced. Assuming the level of production of 34 million Mt

of groundnut in year 2000, there would be about 6.26 million metric tonnes of groundnut

proteins (after correcting for the kernel yield). Thus there should be about 2.6 to 2.8 g of

groundnut protein available per capita per day in the world (Taru et al.,2010). This translates

10
into approximately 5.5 percent of the total protein requirements of the world. The obvious

reason for low consumption of groundnut protein in India is that out of 6 million Mt of

groundnuts produced every year, 80 percent are utilized for oil extraction, 12 percent for seed

purpose, 2 percent for export and the remaining for edible purposes (FAO 2004). The

protein rich cake resulting from oil extraction is fed to the animals as protein supplement.

The groundnut utilization system in India is shown in Table 1. The system remains more or

less similar in most of the developing countries, with the exception of South Africa (Kamara

2011). Similarly in other developing countries, most of the groundnuts are used for

extraction of oil for domestic consumption and export. For example, Sudan accounted for 17

percent of the world groundnut export trade. Groundnuts are important component of

Nigerian diet and about 5 percent of the estimated 58.9 g of crude protein available per head

per day is contributed by groundnut (Abulu, 1978). In most of the developing countries it

provides high-quality cooking oil and is an important source of protein for both human and

animal diet and also provides much needed foreign exchange by exporting the kernels and

cake. In the literature, groundnut role as cash crop is found to completely dominate its role as

subsistent food crop. In spite of groundnut importance to diets in many developing countries

and the increasing emphasis on food self-sufficiency, studies on domestic groundnut

consumption are especially non-existent.

2.4 PRIMARY PRODUCTS OF GROUNDNUT OIL

Groundnut oil has traditionally been a significant dietary component in several countries in

Western Africa. In some countries like Nigeria, Gambia and Senegal, oil extraction has been

11
an important rural cottage industry for many years (Woodroof, 1983). Industrial processing

of oil from groundnuts exists in many countries like, India, Sudan, Senegal, Nigeria and

Gambia. Oil extraction at the village level is still quite common throughout the developing

countries. Groundnut oil is generally used as a cooking medium and it may be processed into

different products (Sulochana 2000). For instance, it is hydrogenated to make vanaspati or

vegetable ghee. After oil extraction, groundnut cake is obtained as a by-product. In general,

the resultant cake contains about 43 to 65 percent protein and 6 to 20 percent fat plus some

B-group vitamins depending upon the method of extraction (Dickens 1977). Incidentally,

NASA of the United States of America has selected groundnut as a possible food for the

Advanced Life Support system for extended space missions.

2.5 SECONDARY AND DERIVED PRODUCT OF GROUNDNUT OIL

Among prominent cultivated crops in the developing countries, groundnut is unique because

the plant and its produce have a wide range of uses in the daily life of the people as well as in

the various industries (Kamara 2011). The roots of the plant help to enrich the soil and the

vines serve as excellent fodder for cattle. The nuts, in addition to being the most

consequential source of edible oil, are useful in numerous other ways. When the cake is

powdered and extracted in solvent, it yields defatted groundnut meal (Talcott 2005). Thus

the crop has gained great popularity, based on its all-around usefulness and the financial

returns it brings to the grower.

Slightly over half of the groundnut production is crushed into oil for human consumption or

industrial uses (Pickett & Holley 1952). Protein meal, a by-product of crushing, is an

12
ingredient in livestock feeds. Groundnut is also consumed directly and is used in processed

food and snacks. Approximately one-third of world production is used in the confectionery

products. Utilization of oil, meal and confectionery groundnuts are all increasing

concurrently with a gradual shift away from oil and meal into confectionery use (Mehan

1987). In many groundnut-producing countries, several products and by-products are

processed and consumed locally as a few are exported too. Among the by-products traded in

the international market are peanut butter and roasted groundnuts. Today, technologies exist

for several value-added products from groundnut with very simple locally available

materials. Their procedures are quite easy to follow. The groundnut-based products derived

from these technologies may be consumed by the farming family or sold in the domestic

market. These products may add value to groundnut and enable the farming family to earn

additional income ( Dickens 1977).

2.6 COMPARISM BETWEEN PROCESSED GROUNDNUT OIL AND RAW

GROUNDNUT OIL.

 Processed groundnut oil have less active compounds when compared to raw

groundnut oil, as the further processing damages or denatures these elements.

Processed groundnut oil are often less expensive and have longer shelf life than raw

groundnut oil.

 Processed groundnut oil are generally treated with chemicals to further rid the oil

from impurities, odour and give it a more clear appearance when compared to raw

groundnut oil, there are oils filtered through strainers or others equipments to remove

13
 the solid particles and contaminants from the oil but no chemicals are used in the

process.

 Processed groundnut oil is neutral in flavor, has a high smoke point, and is the kind

of oil used for deep-frying and raw groundnut oil has a nutty flavor and is often used

for finishing dishes, or blended with cheaper oils.

2.7 NUTRITIONAL IMPORTANCE OF GROUNDNUT

Groundnut seeds can be used for many important purposes, varying on the form;

 Fights against malnutrition

 Contains essential minerals for bone formation

 Reduces the risk of heart diseases

 Used as a part of weight loss diet

14
 CHAPTER THREE

3.0 MATERIALS AND METHODS

3.1 MATERIALS

3.1.1 EQUIPMENT AND APPARATUS

 sand (SiO2)

 pot

 blender

 beaker

 volumetric flask

 reflux condenser

 burette

 pipette

 conical flask

15
  analytical balance

3.1.2 REAGENTS

 chloroform

 cyclohexane

 glacial acetic acid

 iso-octane

 methanol

 starch

 sodium thiosulphate

 thyodene

 n-hexane

 sodium hydroxide

 ethanol ether

 distilled water

 ethanol

 phenolphthalein

 alcoholic potassium hydroxide (KOH)

 hydrochloric acid (HCl)

 phenolphthalein indicator

16
  ethanol ether mixture

 oil

 distilled water

3.2 METHODS

3.2.1 SAMPLE PREPARATION

Unshelled groundnut seeds were thoroughly washed in cold water until water was

clear. Nuts were soaked in clean water for about 30 minutes before cooking.

Cooking was done in pot with 1.5litre of water and cooked for about 4hours. When cooking

was terminated, the remaining water was drained to avoid further moisture uptake by the

groundnut. Groundnuts where deshelled, mashed into paste using a ceramic mortar and

stored for further analysis.

3.2.2 DEHULLING/SHELLING

When groundnuts are gotten, they are purchased in their shells. The shells need removing

prior to oil extraction. Various dehulling machines are available or the seeds can be shelled

by hand.

3.2.3 GRADING

The groundnuts must be sorted and graded to check for damaged, shrivelled and mouldy

seeds which may carry aflatoxin. These must be removed and destroyed.

3.2.4 CRUSHING

Hand pounding entails using a mortar and pestle.

17
The nuts are crushed to reduce the particle size and increase the surface area to produce more

oil. The reduced size also makes pressing easier.

Whole nuts or seeds are much more difficult to press and will only produce a small amount

of oil.

3.2.4.1 ADVANTAGES AND DISADVANTAGES OF HAND CRUSHING

ADVANTAGES

It is a traditional process and is likely to be familiar and therefore easier. It is labour intensive

and therefore creates more job opportunities. It uses low cost locally made equipment which

can easily be replaced. It reduces capital investment costs.

DISADVANTAGES

The losses are increased. It is a laborious and tedious process. To keep up with production

levels of 10-12 batches per day it may be necessary to crush one day in advance of

production. It produces a flour of variable consistency which can lead to variations in the

final oil yield.

3.3 EXTRACTION OF GROUNDNUT OIL

 Firstly, the crushed groundnut sample was packed in a filter paper and placed in the

thimble

 70ml of n-hexane was added into the thimble which has the sample

 100ml of n-hexane was added into the quick-fit flask.

 The heat source was setup and the soxhlet extractor was placed on it .

18
  The sample was heated for about 10-15minutes, after which the sample was cooled at

room temperature.

 The extracted oil was turned into a PET bottle.

 The extraction process was carried out repeatedly using the above method until the

extraction was completed.

3.4 DETERMINATION OF ACID VALUE

Phenolphthalein indicator

1g of phenolphthalein was dissolved in 100mlof ethanol

Sodium hydroxide titrant

4g of sodium hydroxide pellets was weighed and placed in a 1000ml volumetric flask. Water

was added up to the meniscus level.

Ethanol-ether solution

A mixture of ethanol and di ethyl ether (1:1 per volume) was neutralized with sodium

hydroxide titrant and 100ml of phenolphthalein indicator was added until pink colouration

was observed.

3.4.1 Titration of test solution

1ml of the oil was placed in a 250ml conical flask and 50ml of ethanol-ether solution was

added. The mixture was shaken until the substance was completely dissolved and

phenolphthalein indicator was added. The solution was titrated with sodium hydroxide titrant

until a pink colouration was observed.

3.5 Determination of saponification value

19
1g of fat was weighed in a beaker and dissolved in 3ml of fat solvent (ethanol-ether mixture).

25ml of alcoholic potassium hydroxide (KOH) was added and mixed well and this was

attached to a reflux condenser. Another reflux condenser was set as blank with all other

reagent present except the oil. Both flask was placed in a boiling water for about 30minutes.

The flask was cooled at room temperature then phenolphthalein indicator was added to the

Flask and was titrated with 0.5N of HCL. The endpoint of blank test and the test was noted.

3.6 Determination of peroxide value

The sample was protected from the air, stored in a cool place and was not opened before

the onset of the determination..3g of the sample (oil) was transferred, accurately weighed

and taken into a 250ml Erlenmeyer flask and closed immediately with glass stopper.

50ml of appropriate solvent mixture was added. 5ml of saturated potassium iodide

solution was added and was allowed to react for 60seconds while agitating manually.

100ml of water was added and shaken .Sodium thiosulphate solution was used as titrant

and it turned from purple to a slight yellow or colourless endpoint.

3.7 Determination of iodine value

10ml of oil sample was pipette to an iodination flask labeled as “TEST”. 20ml of iodine

monochloride reagent was added into the flask. The content was mixed thoroughly in the

flask. The flask was allowed t stand for an hour incubation in dark. A BLANK was set in

another iodination flask by adding 20ml of chloroform to the flask. To the blank, 10ml of

iodine monochloride was reagent added and the content was mixed thoroughly in the

20
flask. The BLANK was incubated in the dark for 30minutes. The TEST was taken out

from incubation after 30minutes and 10ml of potassium iodide solution was added into

the flask. The stopper was rinsed and the sides of the flask using 50ml distilled water.

The test was titrated against stardardized sodium thiosulphate solution until a pale straw

colour was observed.

CHAPTER FOUR

4.0 RESULT AND INTERPRETATION

Table 4.1: PROXIMATE ANALYSIS OF PROCESSED GROUNDNUT PRODUCTS

AND OIL SAMPLE

Parameters Units Sample A Sample B Sample C

Crude Protein % 21.69 29.88 0.48
Crude Fat % 31.48 46.31 81.54
Crude Fiber % 1.56 2.26 0.00
Total Ash % 4.79 6.25 0.15

21
 Moisture Content % 12.37 5.58 0.59

Carbohydrate % 28.11 9.72 17.24

Dry Matter % 87.63 94.42 99.41

Nitrogen Free % 28.11 9.72 17.24

Extract

Key: A= Boiled Groundnut paste B= Raw Groundnut C= Oil from Boiled

Groundnut.

Table 4.2 ANTINUTRITIONAL FACTORS IN GROUNDNUTS

Sample A Sample B Sample C

Phytate % 0.067 0.105 0.008
Oxalate % 0.029 0.087 0.005
Saponnins % 0.069 0.119 0.000
Tannins % 0.002 0.006 0.000
Phenolics % 0.116 0.242 0.000
Hydrocyanide Mg/kg 0.000 0.690 0.000
Non Protein % 11.620 19.670 0.000

Nitrogen

Key: A= Boiled Groundnut paste B= Raw Groundnut C= Oil from Boiled

Groundnut

22
Table 4.3 QUALITY PARAMETERS OF THE GROUNDNUT OIL

Parameters Units Sample A

Iodine Value g/m 78.260
Acid Value Ml 0.1206
Saponification Value G 1.037
Perioxide Value MgKOH/ 2.360

Key: Sample A = Oil from Boiled Groundnut

23
Table 4.4 MINERAL CONTENTS

Parameters Units Sample A Sample B Sample C

Sodium mg/kg 820.13 931.53 280.33
Potassium mg/kg 4830.14 6510.03 455.27
Phosphorus mg/kg 588.91 654.23 7.14
Calcium mg/kg 28.75 92.13 3.79
Magnesium mg/kg 12.45 73.45 2.09
Iron mg/kg 72.88 92.13 46.11
Zinc mg/kg 22.57 34.23 13.37

Key: A= Boiled Groundnut paste B= Raw Groundnut C= Oil from Boiled

Groundnut

24
4.2. INTERPRETATION OF THE RESULT

4.2.1 PROXIMATE ANALYSIS

The proximate analysis showed variable proportions of the nutrients and contents in the

result of the raw and roasted seeds of groundnut. This showed that the crude protein content

of boiled groundnut was lower (21.69%) than the raw groundnut (29.88).Crude fat content of

boiled groundnut was lower (31.48) than the raw groundnut (46.31).Crude fiber content of

boiled groundnut was lower (1.56) than the raw groundnut(2.26). Total Ash content of boiled

groundnut was lower (4.79) than the raw groundnut (6.25).The Moisture Content of boiled

groundnut was higher (12.37) than the raw groundnut (5.58).Carbohydrate content of boiled

groundnut was higher (28.11) than the raw groundnut (9.72). Dry Matter content of boiled

groundnut was lower (87.63) than the raw groundnut (94.42). Nitrogen Free Extract of boiled

groundnut was higher (28.11) than the raw groundnut (9.72)

The result of this study confirmed the previous observation that groundnut is not rich in

protein content.

4.2.2 MINERAL ANALYSIS

This study reveals the elemental composition of groundnut seeds in which the predominant

elements are potassium, sodium, calcium, phosphorus, magnesium, and zinc were analyzed.

The groundnut cultivar contains significant amount of the listed minerals. Potassium content

in boiled groundnut (4830.14 mg/kg) was lower than the raw groundnut seeds

(6510.03mg/kg).

25
Calcium content was higher in raw groundnut (92.13mg/kg) compared to the seeds of boiled

groundnut (28.75mg/kg).Magnesium content was (73.45mg/kg) in raw groundnut and

(12.45mg/kg) in boiled groundnut seeds. Phosphorus content of raw groundnut seed was

(654.23mg/kg) and the boiled groundnut seed was (588.91mg/kg). The level of zinc was very

less when compared to other elements and this metal was higher in the raw groundnut seed

(34.23mg/kg) than the boiled groundnut seeds (22.57mg/kg).

26
 CHAPTER FIVE

5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 DISCUSSION

The table 4.1 showed the chemical composition of raw, boiled and roasted groundnut seeds.

The chemical composition of groundnuts may have been affected by heat processing. Crude

protein, fat and ash decreased with boiling, while carbohydrate and fibre increased with

boiling as shown in the table. The moisture content of the boiled groundnut was higher than

the raw and roasted groundnut. This was expected, due to the excess water in contact with the

seeds during boiling, indicating that the cells of the nuts absorbed moisture. This is also

responsible for the short storage time (shelf life).

Table 4.2 shows the Antinutritional factors in Groundnut. The result showed the high

significance presence of Phytate, Oxalate, Saponnins, Tannins, Phenolics, Hydrocyanide and

Non Protein Nitrogen in Raw Groundnut sample when compared to the Boiled Groundnut

sample. These research findings has been able to lend further credence to the ethno-botanical

potentials of Arachis hypogea especially in the rural communities where orthodox medicine

are unavailable and in the promotion of phytomedicine.

Table 4.3 showed the Quality parameters of the groundnut oil which are Iodine value

(78.260), Acid value (0.1206), Saponification value (1.037) and perioxide value (2.360).

Table 4.4 showed the Mineral contents in groundnut and oil sample. The boiled groundnut

contained appreciable quantities of minerals (mg/100g) as follows: Sodium (820.13),

27
Potassium (4830.14), Phoshphorus (588.91), Calcium (28.75), Magnesium (12.45), Iron

(72.88) and Zinc (22.57).

The raw groundnut also contained appreciable quantities of minerals (mg/100g): Sodium

(931.53), Potassium (6510.03), Phosphorus (654.23), Calcium (92.13), Magnesium (73.45),

Iron (92.13), Zinc (34.23). The above data in the mineral analysis revealed that the raw

groundnut sample appear to be rich in calcium than boiled groundnut, which shows that raw

groundnut helps build bones in the body than boiled groundnut. Raw groundnut appear to be

rich in sodium than the boiled groundnut which shows that raw groundnut helps to control

blood pressure and blood volume than boiled groundnut. Also Raw groundnut appears to be

rich in Potassium than Boiled Groundnut ,which shows that Raw Groundnut help in relief of

stroke ,blood pressure ,heart and kidney disorders than Boiled Groundnut.

5.2 CONCLUSION

The study has established the nutritive value of the groundnut seeds which could be

considered as good sources of protein and oil. They can therefore be used to fight against

malnutrition, especially protein energy malnutrition. The study also identified groundnut

varieties with various quality attributes which could be used by manufacturers of groundnut

products to select the varieties with desirable quality attributes for their products. The oils are

non-drying and this qualifies them to be used in the paint industry.

5.3 RECOMMENDATION

28
The study confirmed nutritive value of the groundnut and established that boiling is not the

best processing method for groundnut. Hence, better methods of processing groundnut

should be looked into.

29