Effects of processing on the mineral content and proximate composition of Arachis hypogeae (Groundnut) seeds

Analysis of mineral content and proximate composition of Arachis hypogaea seeds were carried out using standard analytical method (AOAC, 2000). Raw, boiled and fried groundnut (Arachis hypogaea) seeds were analyzed for proximate and mineral composition. The results revealed that the raw, boiled and fried seeds contained (6.70% ± 0.04, 5.63% ± 0.04 and 7.68% ± 0.05, Ash contents), (4.10% ± 0.05, 3.85% ± 0.03 and 4.37% ± 0.04, crude fibre), (20.38% ± 0.30, 23.86% ± 0.04 and 25.64%±0.05, crude protein), (39.32% ± 0.04, 32.76% ± 0.01 and 46.36% ± 0.06 crude fat), (29.86% ± 0.07, 33.92% ± 0.03 and 6.93% ± 0.04 carbohydrate) respectively. There was a significant difference between the nutritional value of the raw and heat processed samples: Boiling decreased crude fibre, ash contents, crude protein and crude fat. While carbohydrate increased with boiling when compared with the raw and fried groundnut. Minerals increased with increasing heat processing temperature. Calcium; Potassium, Magnesium, Sodium, Phosphorus, Copper, Iron and Manganese showed that (240.56 ± 0.03, 220.94 ± 0.04, and 245.85 ± 0.02-Ca), (166.25 ± 0.05, 152.03 ± 0.06 and 218.08 ± 0.50-K), (40.36 ± 0.02, 44.18± 0.02 and 46.04 ± 0.04-Mg), (352.64 ± 0.04, 396.12±0.03 and 402.63 ± 0.03-Na), (28.10 ± 0.05, 35.25±0.01 and 40.57 ± 0.02-P), (2.49 ± 0.02, 2.66 ± 0.04 and 2.74 ± 0.05-Cu), (14.82 ± 0.05, 13.10 ± 0.02 and 25.51 ± 0.04-Fe), (4.07±0.03, 3.78±0.04, and 3.44±0.02-Zn) and (3.41 ± 0.02, 3.11±0.02 and 4.77 ± 0.03-Mn) respectively with the raw sample having the least value.