African Journal of Food Science
Subscribe to AJFS
Full Name*
Email Address*

Article Number - F070FFB40208

Vol.7(10), pp. 375-381 , October 2013
DOI: 10.5897/AJFS12.136
ISSN: 1996-0794

Full Length Research Paper

Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana

Guy Eshun1*, Emmanuel Adu Amankwah2 and John Barimah2


1Department of Home Economics Education, Faculty of Science Education, University of Education, Winneba, Ghana.

2Department of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.


 Accepted: 16 August 2013  Published: 31 October 2013

Copyright © 2013 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


The proximate nutrients, calorific value, mineral nutrients and lipid characteristics of the seed pastes of four (4) peanut (Arachis hypogaea) varieties namely: SinkarzieF-mix,JL 24 and Manipintar were investigated. Crude protein values ranged between 23.62% (±0.34) in Sinkarzie to 28.88% (±0.24) in JL 24. Crude fat ranged between 38.11% (±0.47) in JL 24 to 48.79% (±0.20) in Sinkarzie. Carbohydrate content ranged between 11.54% (±0.18) for Sinkarzie to 19.65% (±0.55) in JL 24. The energy content in kCal/100 g sample ranged between 537.06 in JL 24 to 581.54 in Manipintar. Calcium contents (mg/100 g) ranged between 23.14 (±0.49) in Manipintar to 128.25 (±2.90) in F-mix. At room temperature (25°C), all the oils from the four groundnut varieties were pale yellow coloured liquids with nutty odour. Saponification value (mg KOH/g oil) ranged from 144.70 (±0.63) in JL 24 to 208.97 (±0.58) in Sinkarzie. Iodine value (mg/100 g) ranged from 79.10 (±0.15) in Sinkarzie to 86.93 (±0.26) in F-mix. Percentage free fatty acids (% FFA) ranged from 8.09% (±0.20) in Manipintar to 14.21% (±0.10) in F-mix. The results indicate that while the groundnut seeds could be used in fighting malnutrition, the oils obtained from the seeds could also be used for domestic and industrial purposes.


Key words: Ghana, peanut, proximate analysis, lipid characterization.

Adjou ES, Dahouenon-Ahoussi E, Soumanou MM (2013). Investigations on the mycoflora and processing effects on the nutritional quality of peanut (Arachis hypogaea L. var. TS 32-1). J. Microbiol. Biotechnol. Food Sci. 2 (3):1025-1039.
Adjou ES, Yehouenou B, Sossou CM, Soumanou MM, de Souza CA (2012). Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin. Afr. J. Biotechnol. 11(78):14354 - 14360
Afolabi IS (2008). Chemical qualities of oils from some fresh and market vegetable crops within Kwara State of Nigeria. Niger. Soc. Exp. Biol. Biokemistri 20 (2):71-75.
Agte VV, Gokhale MK, Paknikar KM, Chiplonkar S (1995). Assessment of pearl millet versus rice-based diets for bio-availability of four trace metals. Plant Foods Hum. Nutr. 48:149-158.
Akubugwo IE, Ugbogu AE (2007). Physicochemical studies on oils from five Selected Nigerian plant seeds. Pak. J. Nutr. 6 (6):75-78.
Anyasor GN, Ogunwenmo KO, Oyelana OA, Ajayi D, Dangana J (2009). Chemical Analyses of Groundnut (Arachis hypogaea) Oil. Pak. J. Nutr. 8(3):269 - 272.
AOAC (1990). Official methods of analysis. 15th edition. Association of Official Analytical Chemists, AOAC Pub., Virginia, U.S.A. pp.69-84, 951-979.
AOCS (1993). Official methods and recommended practices of the American Oil Chemists' Society. AOCS Press, Washington, DC.
Appiah F, Asibuo JY, Kumah P (2011). Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana. Afr. J. Food Sci. 5(2):100-104.
Asibuo JY, Arkromah R, Safo-Kantanka O, Adu-Dapaah HK (2008). Evaluation of nutritional quality of groundnut (Arachis hypogaea L.) from Ghana. Afr. J. Food Agric. Nutr. Dev. 8 (2):134-141.
Asiedu JJ (1989). Processing Tropical Crops. A Technological Approach. Macmillan Publishers, London. pp. 170-172.
Atasie VN, Akinhanmi TF, Ojiodu CC (2009). Proximate analysis and physico-chemical properties of groundnut (Arachis hypogaea L.). Pak. J. Nutr. 8 (2):194-197.
Aurand LW, Wood AE, Wells MR (1987). Food Composition and Analysis. Van Nostrand Reinhold, New York. pp. 20-23.
Bassir O (1971). Handbook of Practical Biochemistry 2nd edn. Ibadan University Press, Ibadan Nigeria. pp. 28-35.
Jackson E, Farinton DS, Henderson K (1974). The analysis of Agricultural Materials, 3rd edition, Ministry of Agriculture (Fish and Food). pp. 1-37.
Joseph AF (1977). Measuring Flavour Deterioration of Fats, Oils, and Foods. General Food Cooperation Technical Center, New York. pp. 1-7.
Kolawole OM, Kayode RMO, Akinduyo B (2007). Proximate and microbial analysis of burukutu and pito produced in Ilorin, Nigeria. Afr. J. Biotechnol. 6(5):587 - 590.
Mehas KY, Rodgers SL (1997). Food Science. The Biochemistry of Food and Nutrition. Third edition. Glencoe/McGraw Hill, Peoria. Illinois, USA. pp. 35, 169, 171.
Nagre RD, Ellis WO, Oduro I (2012). Yield and quality of Pycnanthus kombo kernel butter as affected by temperature-moisture interactions. Afr. J. Food Sci. 6 (8):224 - 231.
Nielsen SS (1994). Introduction to the Chemical analysis of Foods. Chapman and Hall, New York. pp. 93 - 107.
Onyeike EN, Oguike JU (2003). Influence of heat processing methods on the nutrient composition and lipid characterization of groundnut (Arachis hypogaea) seed pastes. Niger. Soc. Exp. Biol. Biokemistri 15 (1):34-43.
Onyeike EN, Olungwe T, Uwakwe AA (1995). Effect of heat treatment and defatting on the proximate composition of some Nigerian local soup thickeners. Food Chem. 53:173-175.
Ponka R, Fokou E, Fotso M, Achu MB, Tchouanguep FM (2005). Methods of preparation and the energy, protein and mineral values of three Cameroonian dishes: ''corn chaff'', ''nnam owondo/ebobolo'' and ''nnam ngon/ebobolo''. Afr. J. Agric. Nutr. Dev. 5(1):3.
Rosell B (1984). Vegetable oils and fats. Academic Press, NY, USA. pp. 263 - 265.
Singh U, Singh B (1991). Functional properties of Sorghum-Peanut Composite Flour. American Association of Cereal Chemists, Inc. Cereal Chem. 68 (5):460-463.
Thomas D (2002). A textbook of Biochemistry with clinical correlations. Fifth edition, John Wiley and Sons Inc. publication. pp. 1159 - 1160.


APA (2013). Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana. African Journal of Food Science, 7(10), 375-381.
Chicago Guy Eshun, Emmanuel Adu Amankwah and John Barimah. "Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana." African Journal of Food Science 7, no. 10 (2013): 375-381.
MLA Guy Eshun, Emmanuel Adu Amankwah and John Barimah. "Nutrients content and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana." African Journal of Food Science 7.10 (2013): 375-381.
DOI 10.5897/AJFS12.136

Subscription Form