ASPECTOS FÍSICO-QUÍMICOS DO AMENDOIM COMERCIALIZADO EM JOÃO PESSOA NA PARAÍBA

Abstract

The accomplishment of this work with raw and processed peanut kernels (cooked and roasted) aims to compare the results of the physicochemical analyses of peanuts in their different forms of processing with data present in the literature. The parameters of moisture, ash, proteins and lipids were evaluated. Peanuts (Arachis hipogeaea L) are one of the most produced oilseeds in the world. Its high consumption is due to its nutritional properties, being an excellent source of protein and healthy fats, carbohydrates, mineral salts and vitamins A and B, in addition to E, it is considered a rich source of energy and amino acids, with peanuts being very important for human health. For humidity, the data found were: raw peanuts had a composition of 5.53%, roasted peanuts had a composition of 1.44% and cooked peanuts had a composition of 36.69%. It was observed that the ash content of the peanuts was 2.12% in the raw state, 2.28% in the roasted state and 1.34% in the cooked state. The protein composition showed that raw peanuts had 28.65%, roasted peanuts had 29.14%, and cooked peanuts had 20.19%. For lipids, the percentage in raw peanuts was 39.53%, roasted peanuts 26.29% and cooked peanuts 22.44%. The results showed that the thermal processes had a significant effect on the nutritional value of peanuts, on the composition of ashes, proteins and lipids, these results are consistent with the literature.