Advances in Food Science and Engineering

Download PDF (227.5 KB) PP. 70 - 76 Pub. Date: December 1, 2019

DOI: 10.22606/afse.2019.34002

• Florence A. Bello^*
  Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
• Uwakmfon E. Etim
  Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
• Titus U. Nwabueze
  Department of Food Science and Technology, Michael Okpara University of Agric., Umudike, Nigeria

This study reports the performance of packaging materials used in the storage of roasted groundnuts under ambient temperature (28±2 °C) in a 3x4 factorial experimental design. The groundnut samples, divided into four portions, were roasted with gari as heat medium. The groundnuts were separated from the medium and allowed to cool before packaging. The roasted groundnut seeds were analyzed as fresh (control), packaged in glass bottle, plastic bottle and low density polyethylene (LDPE) for four weeks. Proximate composition, anti-nutritional properties and sensory evaluation were carried out at weekly intervals. The result showed that packaging materials and storage duration had significant (p<0.05) effect on moisture, crude protein, ash and carbohydrate contents of the roasted groundnuts while significant (p>0.05) change was not observed in crude fat and fibre contents. The highest moisture content was observed in roasted groundnut packaged in LDPE while the glass bottle had the least value. Roasting gradually reduced the selected anti-nutrients (oxalate, phytate, tannin and HCN) of the raw groundnut seeds in conjunction with the packaging materials and storage duration. Sensory acceptability scores for roasted groundnuts stored in glass bottle were the highest when compared with other packaging materials. The glass bottle may be recommended as a choice packaging material for commercial storage of roasted groundnuts for all-round availability and utilization.

Groundnuts, roasting, packaging, storage, nutritional composition.

[1] FAO, “Pulses: Nutritious Seeds for a Sustainable Future,” Rome, Italy; ISBN 978-92-109463-1, 2016.

[2] V. N. Atasie, T. F. Akinhanmi, and C. C. Ojiodu, “Proximate analysis and physico-chemical properties of groundnut (Arachis hypogaea L.),” Pakistan Journal of Nutrition, vol. 8, no. 2, pp. 194-197, 2009.

[3] D. T. Bindhya, and A. Kochhar, “Peanut processing and its potential food applications,” International Journal of Science and Research, vol. 4, no. 6, pp. 2701-2706, 2013.

[4] Q. Wang, “Peanut processing characteristics and quality evaluation,” Springer Nature Singapore Pte Ltd., pp. 2-13, 2018.

[5] M. E. Carrin, and A. A. Carelli, “Peanut oil: Compositional data,” European Journal of Lipid Science and Technology, no. 112, pp. 697-707, 2010.

[6] M. K. Meena, M. B. Chetti, and C. M. Nawalagatti, “Influence of different packaging materials and storage conditions on the seed quality parameters of groundnut (Arachis hypogaea L.),” International Journal of Pure and Applied Bioscience, vol. 5, no. 1, pp. 933-941, 2017.

[7] J. Ejigui, L. Savoie, J. Marin, and T. Desrosiers, “Influence of traditional processing methods on the nutritional composition and antinutritional factors of red peanuts (Arachis hypogea) and small red kidney beans (Phaseolus vulgaris),” Journal of Biological Sciences, vol. 5, no. 5, pp. 597-605, 2005.

[8] R. Bhat, and A. A. Karim, “Exploring the nutritional potential of wild and underutilized legumes,” Comprehensive Reviews in Food Science and Food Safety, vol. 8, pp. 305-331, 2009.

[9] S. Sena, K. Sinan, and U. Suat, “Determination of optimum hazelnut roasting conditions,” International Journal of Food Science and Technology, no. 36, pp. 271-281, 2001.

[10] S. Kavitha, and R. Parimalavalli, “Effect of processing methods on proximate composition of cereal and legume flours. Journal of Human Nutrition and Food Science, vol. 2, no. 4, pp. 1051, 2014.

[11] I. A. Kukoyi, O. A. Osukoya, and S. Osho, “Effect of packaging materials and storage conditions on the physicochemical compositions of groundnut oil in Nigeria,” International Journal of Advanced Research in Biological Sciences, vol. 1, no. 8, pp. 184-191, 2014.

[12] S. V. Irtwange, and A. O. Oshodi, “Shelf-life of roasted cashew nuts as affected by relative humidity, thickness of polythene packaging material and duration of storage,” Research Journal of Applied Sciences, Engineering and Technology, vol. 1, no. 3, pp. 149-153, 2009.

[13] A.O.A.C. Official methods of analysis. “Association of Official Analytical Chemist,” Washington, D. C. USA, 2005.

[14] E. L. Wheeler, and R. E. Ferrel, “Phytic acid determination in wheat and wheat fractions,” Cereal Chem., no. 4, pp. 312-320, 1971.

[15] A. Sofowora, “Medicinal plants and traditional medicine in Africa,” John Wiley and Sons, Ltd, Ife, Nigeria, pp. 55-201, 1993.

[16] G. I Onwuka, “Food Analysis and Instrumentation (Theory and Practiced),” 1st Edn. Naphthali Prints, Surulere, Lagos-Nigeria, pp. 140-160 ISBN: 978047686, 2005.

[17] M. O. Iwe, “Some sensory methods and data analysis,” Handbook of sensory methods and analysis, 2nd Edition, Rojoint Communication Services Ltd, Enugu State, Nigeria, pp. 43-85, 2010.

[18] J. Yang, Z. Pan, G. Takeoka, B. Mackey, G. Bingo, M.T. Brand…, “Shelf-life of infrared dry-roasted almonds,” Food Chemistry, no. 138, pp. 671-678, 2013.

[19] A. A. Yusuf, H. Ayedun, and L. O. Sanni, “Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean),” Food Chemistry, no. 111, pp. 277-282, 2008.

[20] O. A. Adeiye, S. O. Gbadamosi, and A. K. Taiwo, “Effects of some processing factors on the characteristics of stored groundnut milk extract,” African Journal of Food Science, vol. 7, no. 6, pp. 134-142, 2013.

[21] A. Chauhan, V. Khanna, and P. Gupta, “Effects of roasting on physic-chemical properties and fatty acid concentration of different edible oil-seeds,” Research Journal of Chemical Sciences, vol. 8, no. 5, pp. 19-28, 2018.

[22] R. Savita, P. Gagan, Y. Rajesh, and M. K. Deen, “Screening of pigeon pea (Cajanus cajan) seeds for study of their flavonoids, total phenolic content and antioxidant properties,” International Journal of Pharmaceutical Sciences Review and Research, no. 28, pp. 90-94, 2014.

[23] G. Francis, H. P. S. Makkar, and K. Becker, “Antinutritional factors present in plant-derived alternate fish feed ingredients and their effects in fish,” Aquaculture, vol. 199, no. 3-4, pp. 197-227, 2001.

[24] R. G. Elkin, J. C. Rogler, and T.W. Sullivan, “Comparative effects of dietary tannins in ducks, chicks, and rats,” Poultry science, vol. 69, no. 10, pp. 1685-1693, 1990.

[25] C. O. Oraka, and J. I. Okoye, “Effect of heat processing treatments on the nutrient and anti-nutrient contents of lima bean (Phaseolus lunatus) flour,” International Journal of Food Science and Nutrition, no. 2, pp. 13-17, 2017.

[26] J. I. Okoye, and G. I. Ene, “Effects of Processing on the Nutrient and Anti-Nutrient Contents of Tiger Nut (Cyperus Esculentus Lativum),” Journal of Food Technology and Food Chemistry, no. 1, pp. 101, 2018.

[27] C. Lee, and A. Resurreccion, “Predicting sensory attribute intensities and consumer acceptance of stored roasted peanuts using instrumental measurements,” Journal of Food Quality, vol. 29, no. 4, pp. 319-338, 2006.

[28] K. McDaniel, B. White, L. Dean, T. Sanders, and J. Davis, “Compositional and mechanical properties of peanuts roasted to equivalent colours using different time/temperature combinations,” Journal of Food Science, vol. 77, no. 12, pp. C1293-C1299, 2012.