Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars

This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microel...

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Bibliographic Details
Published in:Legume science 2023-03, Vol.5 (1), p.n/a
Main Authors: Eltom, Hind A. E., Sulieman, Mashair A., Hassan, Amro B.
Format: Article
Language:English
Subjects:
Bioavailability
Boiling
Cultivars
Dietary fiber
Dietary minerals
Digestibility
Food
Food processing
Methods
mineral bioavailability
Moisture content
Nutrient content
Nutrition
Nutritive value
Nuts
peanut
Peanuts
Proteins
Roasting
Seeds
Sorghum
Trace elements
Vitamin E
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Summary:This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (P 
ISSN:2639-6181
2639-6181
DOI:10.1002/leg3.159