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Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) seed flour

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Abstract

Food processing either enhances or lowers nutritional parameters of agricultural products. Hence, this study investigated effects of some traditional processing methods on chemical, antioxidant, glycaemic index (GI) and load (GL) properties of groundnut kernel flours. The processed flours, i.e., cooked (CGN), germinated (GGN), fermented (FGN), co-germinated-cooked-fermented (GCF) and raw (RGN) flour samples were evaluated for chemical compositions, antioxidant activities, and glycaemic index/load. The crude protein, essential amino acids (+ histidine), aromatic amino acids, branched chain amino acids (g/100 g protein) and Arginine/Lysine ratios of groundnut flours were 10.95–27.0, 24.85–34.41, 43.32–56.5, 6.13–8.87, 11.58–17.33 and 1.33–2.20, respectively. The most abundant fatty acids were oleic acid (37.88–42.38%) and linoleic acid (34.38–39.64%), respectively, while polyunsaturated/saturated fatty acid ratios (1.45–1.82) were higher than recommended value (> 1.0). The minerals in GGN, FGN and GCF were significantly (p < 0.05) higher than CGN and RGN, while phytate- and oxalate-mineral molar ratio of groundnut samples were lower than critical levels. The GI (29–37.9%) and GL (4.4–13.1%) were lower than recommended value for low GI (< 55%) and GL (< 10%). The antioxidant activity, i.e., total phenol, iron chelation, DPPH, OH− Free radicals and Ferric reducing antioxidant power were higher in GCF than other samples. The present study established some local processing methods (cooking, germination and fermentation) influenced chemical, antioxidant and glycaemic properties of groundnut. For instance, co-germination-cooking-fermentation increased protein content, antioxidant activity and lower glycaemic index/load (< 55%; < 10%) of groundnut samples.

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  1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

    Oluwole Steve Ijarotimi, Tosin Grace Ogunmola & Timilehin David Oluwajuyitan

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Ijarotimi, O.S., Ogunmola, T.G. & Oluwajuyitan, T.D. Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) seed flour. Food Measure 16, 2024–2040 (2022). https://doi.org/10.1007/s11694-022-01320-6

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