COMPARATIVE ANALYSIS OF THE MINERAL COMPOSITION OF BOILED, ROASTED AND RAW PEANUTS (ARACHIS HYPOGEAE)

Abstract

A comparative analyses of mineral composition of boiled, roasted and raw peanuts sourced from the locality was carried out using flame photometry and Atomic Absorption Spectroscopy (AAS). K and Ca were analyzed using flame photometer while the other metals were analyzed using Atomic Absorption Spectroscopy. The results obtained showed that the concentration of the standard error of mean of Cu in boiled peanut was 2.11±0.01, roasted 3.06±0.01 and raw 2.12±0.01 mg/100g; Zn in boiled peanut was 0.71±0.01, roasted 1.11±0.01 and raw 0.9±0.00 mg/100g; Pb, in peanut was 0.01±0.00, roasted 0.01±0.01 and raw 0.05±0.03 mg/100g; Mg showed that boiled peanut was 2.15±0.01, roasted 1.2±0.00 and raw 3.02±0.01 mg/100g, Mn in boiled peanut was 3.01±0.01, roasted 1.03±0.00 and raw 2.53±0.01 mg/100g, Fe was 1.02±0.00 in boiled peanuts, 1.71±0.00 in roasted and 2.00±0.00 mg/100g in raw, Se in boiled peanut was 0.49±0.01, roasted 0.34±0.01 and raw 0.62±0.01 mg/100g; Cr in boiled peanut was 0.01±0.00, roasted 0.01±0.00, and raw 0.00±0.00mg/100g; Ca in boiled peanut was 1.08±0.03, roasted 0.75±0.03 and raw peanuts was 1.52±0.00 mg/100g; K in boiled peanut was 2.55±0.001, roasted was 3.32±0.01 and raw 2.35±0.00 mg/100g. The results showed that roasted peanuts contained higher mineral compositions of Cu, Mg, Ca and K which are essentially important for human growth and development. Eating of groundnut is highly recommended because of the availability of these essential minerals.