Physico-Chemical Properties of Four Selected Groundnut Varieties | Current Journal of Applied Scienc

The physico-chemical properties of four common peanut varieties, namely Trombay-Akola Groundnut-24 (TAG-24), Kadiri-6 (K6), Kadiri-9 (K9) and Kadiri-Harithandra (KH), were determined using the standard methods of measurement. Mean geometric mean diameter (GMD) and peanut pod sphericity values ranged from 14.91 mm (K9) to 16.61 mm (KH) and 0.56 to 0.63 respectively. The mass of 100 whole pods for four separate peanut varieties varies greatly from each other. The bulk density of peanut pods varied between 232.7 kg/m3 (K9) and 289.0 kg/m3 (K6) and differed significantly from one another. The determined porosity values ranged from 37.89 percent (KH) to 47.32 percent for peanut pods (TAG-24). The highest GMD value of 10.57 mm for the KH variety was reported for the kernels and the lowest GMD value of 9.33 mm for the K6 variety was found. Peanut kernel sphericity values ranged from 0.71 (K6) to 0.78 (K6) (K9). The mean mass of 100 kernels varied from 46.23 g (TAG-24) to 56.34 g. (for K9). The bulk kernel density was between 583.4 kg/m3 (K9) and 611.9 kg/m3 (K6). The bulk density of peanut kernels, however, is not substantially different for each of the varieties. Real peanut kernel density values ranged from 1020.4 kg/m3 (K6) to 1052.0 kg/m3 (TAG-24). The porosity values ranged from 40.06 percent (K6) to 43.64 percent (TAG-24) for peanut kernels and are not substantially different for any of the varieties. The KH variety had the lowest ash content of 2.18 percent and also the lowest protein content of all the varieties. The oil content ranged from 45.36 percent (K9) to 48.22 percent (KH) of the selected peanut varieties. The physical properties assessed in this analysis are helpful in designing and developing adequate pre- and primary processing equipment. The proximate composition offers an idea to assess the suitability of peanuts for items such as peanut butter to be made.

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