PROXIMATE COMPOSITION OF THREE VARITIES OF GROUNDNUT AND PHYSICOCHEMICAL PROPERTIES OF EXTRACTED OIL AT DIFFERENT TEMPERATURE

Abstract

Groundnut is a legume which is widely grown and consumed as a food crop. Groundnut oil is derived from 
groundnut seed which is an edible oil that is consumed in every household in Nigeria. The groundnut from three (3) 
varieties was analysed for proximate composition and the extracted oil were analysed for their physico-chemical 
properties at heated temperature of 70°C and 80°C respectively. The range of the proximate composition for 
Moisture content, Ash, crude lipid, crude protein, crude fiber, Carbohydrate and calorific value for SAMNUT 24, 
SAMNUT 25 and SAMNUT 26 of the groundnut value obtained at 70°C were 3.31-3.85%, 5.81-6.22%, 34.68
47.91%, 28.88-29.02, 1.02-1.14%, 12.63-26.25% and 2228-2502KJ/100g respectively and at temp 800C 3.32%,
3.70%, 5.84%,-6.28%, 37.43%,-45.14%, 28.79%,-28.99%,0.85%,-1.13%, 15.16%,-23.58% and 2286 KJ/100g -2436 
KJ/100g  respectively. The physicochemical properties of the extracted oil include Peroxide, Saponification, Acid 
and free fatty acid value obtained at 700C were 2.80 mEq/kg-3.6/mEq/kg, 93.1 mgKOH/g -126.4mgKOH/g, 1.1 
mgKOH/g -1.7 mg/KOH/g and 5.8 oleicacid/100g-8.5%oleicacid/100g) respectively. The value obtained at 
80oCwere, (2.6.mEq/kg3.0mEq/kg), (134.7mgKOH/g165.3.mgKOH/g), and (1.3mg/KOH/g1.7mg/KOH/g). (6.9% 
oleic acid/100g -8.7 % oleic acid/100g) respectively. This study has shown that edible quality cooking groundnut oil 
can be produced from SAMNUT 24 and SAMNUT 25 at a temperature of 70°C. SAMNUT 26 also have higher 
tendency of utilizelisation in the manufacturing of soap and paint at the temperature of 80℃. SAMNUT 26 have 
higher yield of lipid which implies high oil production.