Proximate and Mineral Compositions of Raw and Roasted Groundnut (Arachis Hypogaea L.) Obtained from East Hararghe Zone, Ethiopia

Abstract

Determination of proximate and minerals composition of raw and roasted groundnut seed samples collected from Babile and Fedis woredas of East Hararghe, Ethiopia, have been performed. The proximate parameters were determined by standard method while minerals levels were analyzed using spectroscopic and/or photometric analytical methods. Wet digestion method using a mixture of HNO3 and HClO4 (5:5 V/V) was employed for digestion of groundnut samples. The proximate composition results indicated that the moisture, ash, oil, crude fiber, crude protein and total carbohydrate contents of the analyzed raw groundnut were ranged from 4.51- 5.41, 4.41-4.62, 40.2-41.71,2.62-2.80,42.21-42.30%, respectively. While the corresponding values for roasted groundnut sample were ranged from 2.01-3.98, 4.80, 37.61-38.12,2.31-2.42,43.61-45.4 and 7.19-7.21%, respectively. It was also observed that some proximate values were significantly affected by roasting. The minerals composition in the raw and roasted groundnut samples were generally ranged from 0.154-0.186, 0.175-0.301, 0.117-0.134, 1.37-1.42, 0.27-0.513, 0.197-0.237 and 0.171-0.193 mg/Kg for Fe, Zn, Ca, Mg, Na, K and P, respectively. The concentration levels of metals in groundnut were found to decrease in the order of: Mg > Na > Zn > K > P > Fe >Ca. The levels of minerals determined in the groundnut samples were found within the rangeof WHO permissible limit.