Published Paper Details:

Groundnut, a legume largely consumed by most populations in the world, is widely grown as a food crop. Groundnut seed is a rich source of protein and fat. Hence, may be employed in animal feeds and human diet. Roasting of groundnut, which is a traditional processing method, can affect its nutrient properties. This study was aimed at assessing the effect of some selected traditional processing methods (roasting in local kiln with pretreatments like salt concentration, dipping time, drying time and groundnut: sand ratio) on the protein and fat composition of groundnut. Standard procedures were employed in the determination of the nutrient composition of raw groundnut samples with emphasis on the fat and protein content. The results for nutrient composition of the roasted groundnut was observed to be significant (P<0.05) for protein, fat, moisture and ash content when compared with the raw groundnut sample. The moisture content of the raw groundnut samples was significantly higher than that of the processed samples. The result indicated that roasting of groundnut with pretreatments significantly enhanced the nutrient quality of groundnut. Hence, the traditional processing method of groundnut could effectively enhance the nutritional value of groundnut and for industrial/commercial purposes.