Premium
YIELD, PROXIMATE COMPOSITION AND MINERAL ELEMENT CONTENT OF THREE CULTIVARS OF RAW AND ROASTED PEANUTS
Author(s) -
OERISE NELLIE L.,
LAU HERBERT A.,
RITCHEY S. J.,
MURPHY ELIZABETH W.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02871.x
Subject(s) - roasting , proximate , cultivar , chemistry , moisture , nutrient , water content , food science , sodium , composition (language) , potassium , raw material , yield (engineering) , agronomy , mineralogy , metallurgy , biology , materials science , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
Yield of kernels, proximate composition (moisture, crude fiber, fat, protein and ash), and content of nine mineral elements–Ca, Mg, P, Na, K, Fe, Cu, Zn and Mn‐are reported for three cultivars of peanuts, raw and roasted. Roasting resulted in higher concentrations of all nutrients measured in the peanuts except moisture and sodium, whose contents decreased. Although statistically significant differences in nutrient content were noted among cultivars, these differences were of little practical importance. Data on retentions of proximate components and mineral elements with roasting of peanuts indicate that except for moisture and sodium (which were low) and ash (which was high), retentions were close to 100%.