Browsing by Author "Khalid, Alhassan"

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    Proximate Composition and Functional Properties of Some New Groundnut Accessions
    (Journal of Food Security, 2017) Khalid, Alhassan; Agbenorhevi, Jacob K.; Asibuo, James Y.; Sampson, Gilbert Owiah; 0000-0002-5960-9529; 0000-0002-5960-9529; 000-0002-2175-4683
    Ten new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ≤ 0.05. The bulk density ranged between 0.63 g/cm3and 0.88 g/cm3 whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ≤ 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ≤ 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.
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    Proximate Composition and Functional Properties of Some New Groundnut Accessions
    (JUNE 2015 ) Khalid, Alhassan
    In this study new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for proximate and functional properties. The crude protein was between 20.71 to 25.34%, crude fat 31 to 46%, ash 1.2 to 2.32%, crude fiber 1.4 to 3.9%, carbohydrate 21 and 37% and moisture 4.9 to 6.79 %. Energy values of accessions fell between 507.46 kCal/100 g and 592.97 kCal/100 g suggesting the accessions are very good energy store thst have the potential to be utilized in the development of energy-dense therapeutic foods with the ability to manage protein-energy malnutrition. In terms of functional properties, water absorption capacity, swelling power, solubility index and bulk density values ranged between (20-30) %, (2.98-4.18)g/g, (26.5-57) % and (0.625-0.877) g/cm3 respectively with no significant difference (p≤0.05) existing between them. Foaming capacity and Stability ranged from (4.0 -16.2) %, (94 -100) % respectively. The high swelling power and solubility index of the accessions indicate how readily the flour constituent would re-orient under elevated temperature conditions in flour- based food systems especially ready- to- eat instant cereals which require some form of dissolution before eating. High foamability exhibited by the accessions indicates how suitable they would be in food formulations where foaming is highly desired such as ice cream products, cakes and sponge cakes. The results show that the proximate and functional properties of these groundnut accessions may bring about improvement in some food products when they are added to the food.
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    Proximate Composition and Functional Properties of Some New Groundnut Accessions
    (Journal of Food Security, 2017) Khalid, Alhassan; Agbenorhevi, Jacob K.; Asibuo, James Y.; Sampson, Gilbert Owiah; 0000-0002-8516-7656; 0000-0002-5960-9529; 0000-0002-2175-4683
    Ten new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for the proximate and functional properties using AOAC official methods. The crude protein ranged 20.7-25.3%, crude fat 31- 46%, ash 1.2-2.3%, crude fiber 1.4 -3.9%, carbohydrate 21-37% and moisture 4.9-6.8 %. Energy values of the groundnut accessions were between 525 kcal/100g and 606 kcal/100g. The ash, moisture, carbohydrate, fat and fiber values of all groundnut accessions proved to be significantly different whereas there was no significant difference amongst the protein values at p ≤ 0.05. The bulk density ranged between 0.63 g/cm3 and 0.88 g/cm3 whereas water absorption capacities were between 20 % and 30 %. Swelling power ranged from 2.98 g/g to 4.18g/g and solubility index was between 26.5% and 57% with no significant difference at p ≤ 0.05. Foaming capacity ranged from 4.0-16.2 % and stability 94-100%. Samples showed a significant difference in terms of bulk density at p ≤ 0.05. The relatively high protein content of all the accessions as well as their functional properties make them a valuable protein supplement in weaning foods as well as the treatment of protein energy malnutrition cases.