Proximate Analysis of Raw and Roasted Groundnut (Arachis Hypogaea): Red Valencia and Manikanta Varieties.
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Proximate analysis of raw and roasted groundnuts of red Valencia and manipinta varieties were determined. The moisture content of raw and roasted peanut ranged from 4.84-5.11% and 2.02 - 2.17% respectively while fat content of raw and roasted peanut ranged from 43.3-48.3% and 47.3-49.1% respectively. Protein content in raw peanut ranged from 22.02-28.99% while roasted peanut ranged from 31.4-33.1%. Total ash in raw peanut ranged from 2.37-2.54% while roasted peanut ranged from 4.04-4.13%. Fiber content in raw peanut ranged from 9.8-10.83% while in roasted it ranged from 5.47-6.56%. Carbohydrate content in raw peanut ranged from9.49-12.37% while roasted ranged from 6.63-7.87%. Fat content, moisture and fibre content were significantly higher in Red Valencia than Manipinta. Roasting significantly affects moisture, fat and fibre content. Keywords: proximate analysis, Manipinta, Red Valencia, raw, roasted