Impact of Indigenous Methods of Preparation and Cooking on the Proximate, Mineral, Vitamins, Amino and Fatty Acids Compositions of Groundnut Soups Prepared in Cross River State, Nigeria

Stella Bassey, Lilian Aburime, Winifred, Fila, Ako, R, Odey, C, Odey F


Impact of variable standard preparation methods on the proximate, vitamins, fatty acids, minerals and amino acids compositions of groundnut soups were assessed using standard methods. Toasted groundnut soups (TGS) and raw groundnut soups (RGS) were rich in arginine (2.19 ± 0.00 % and 3.57 ±0.00 %) and leucine (1.37 ± 0.00 % and 2.80 ±0.00 %) respectively. TGS had significantly (p<0.05) higher Phosphorus 51±0.12; Potassium 186 ±0.41; Magnesium 18 ±4.10; Calcium 45 ±1.21 and Sodium. Cupper, iron and Zinc were comparable in both soups. The soups were rich in fatty acids, oleic, linoleic and palmitic acids. The protein content of RGS (10.9 ±0.08 %) and TGS (10.1 ±0.04 %) were not comparable (P>0.05). The soups were rich in dietary fibre, fats and energy. RGS had higher α-carotenoids, β-carotenoids, β-cryptoxanthin and vitamin A contents. The soups have variable but rich nutrients needed for optimal body function.

Keywords: Groundnuts, soups, amino acid, fatty acid, proximate mineral

DOI: 10.7176/FSQM/102-05

Publication date: November 30th 2020

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