科特迪瓦食用的三种花生(Arachis Hypogaea)糊的近似分析

N’gbo Martin Luthère King, Yao Adjoua Elisabeth, Djina Yves, D. Kwithony, K. Patrice
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摘要

自殖民以来,花生(Arachis hypogaea)一直是象牙海岸的必种作物。目前,在科特迪瓦北部,尤其是在科霍戈,花生是妇女的主要作物。几乎所有的花生都是就地食用,主要以花生酱的形式食用。本研究的目的是确定科特迪瓦生产的三个品种的花生酱的营养成分。为此,对三个花生品种进行了研究,并根据其形态特征(大条纹壳(Gcs)、中条纹壳(Mcs)和小光滑壳(Pcl))进行了命名。将这些谷物转化成糊状后进行分析,以了解其理化特性。统计分析结果表明,在 P  0.05 时差异显著。含水量最少的品种是(Pcl),它能更好地抵抗微生物的繁殖。Gcs 花生酱的脂肪含量更丰富,为 45.088  0.19%,还含有肉豆蔻酸(2.976  0.008%)和亚麻酸(0.263  0.002%)。至于 Pcl 品种,亚油酸和油酸含量比其他品种高,分别为 1.139  0.006% 和 0.412  0.002%。此外,在蛋白质方面,Pcl 品种的蛋白质含量较高(29.00  1.75%),但不含精氨酸、蛋氨酸、半胱氨酸和谷氨酸。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Proximate Analysis of the Paste of Three Varieties of Peanuts (Arachis Hypogaea) Consumed in Côte D’ivoire
Peanuts (Arachis hypogaea) since colonization have been an obligatory crop in Ivory Coast. It is currently the culture of women par excellence in the North of Côte d'Ivoire and especially in Korhogo. Almost the entire production is consumed on site and mainly in the form of peanut paste. The objective of this study is to determine the nutritional composition of peanut pastes of three varieties produced in Côte d'Ivoire. To achieve this, three varieties of peanut were studied and named according to their morphological characteristics (large striated shell (Gcs), medium striated shell (Mcs) and small smooth shell (Pcl). These grains were transformed into paste then subjected to analyzes to know their physicochemical characteristics. The results of statistical analysis showed significant differences at P  0.05. The variety that contains the least water is (Pcl), it will better resist microbial proliferation. Gcs peanut paste was much richer in fat with a value of 45.088  0.19% and also contained myristic acid (2.976  0.008%) and linolenic acid (0.263  0.002%). As for the Pcl variety, the linoleic and oleic acid contents were dominant compared to the other varieties respectively with values of 1.139  0.006 and 0.412  0.002%. Furthermore, regarding proteins, the Pcl variety presented a high level of proteins (29.00  1.75%), however, arginine, methionine, cysteine and glutamic acid are absent.
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