Chemical Composition of Two Varieties of Arachis hypogaea

Abstract

In Northern Nigeria, Arachis hypogaea (Groundnut) is mostly consumed as oil, confectionaries, groundnut paste etc. with little or no consideration given to the groundnut species or their chemical composition because most consumers rely on availability rather than quality. In the present study, the groundnut varieties Kampala and Munchi which are mostly used for oil extraction, consumption, and production of confectionaries in Yola were analyzed for their proximate contents, qualitative phytochemical screening, heavy metals, anti-nutrients, and antioxidants vitamins (A and E). Tannins, glycoside, steroids, and phenols were absent in both groundnut varieties. Kampala had the highest amounts of moisture (5.51%), crude fibre (16.75%), and crude lipid (48.80%), while Munchi contains saponins, flavonoids and alkaloids. Kampala contains flavonoids and alkaloids. Munchi variety had the highest amounts of ash content (1.94%), crude protein (33.94%), and carbohydrate (6.72%), respectively. High levels of Ca and Fe were detected in Kampala, while Pb, Cd, and P were not detected in both varieties. Oxalate and cyanogenic glycoside were higher in Kampala and phytate were higher in Munchi. Vitamin E was present more in Munchi than in Kampala, while both groundnut varieties did not contain vitamin A. This study reveals the presence of considerably high amounts of lipids, moisture, proteins and fibre in both samples which makes the seeds an excellent economic source for edible oil production. The presence of Ca, Fe and vitamin A in both samples makes them suitable in human feeds. The study therefore provides an insight into the chemical and nutritional composition of the two (Munchi and Kampala) groundnut varieties.