Hind A. E. Eltom, Mashair A. Sulieman, Amro B. Hassan
{"title":"水煮和烘烤工艺对两个苏丹花生品种营养品质的影响","authors":"Hind A. E. Eltom, Mashair A. Sulieman, Amro B. Hassan","doi":"10.1002/leg3.159","DOIUrl":null,"url":null,"abstract":"<p>This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (<i>P</i> < 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by-product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.159","citationCount":"0","resultStr":"{\"title\":\"Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars\",\"authors\":\"Hind A. E. Eltom, Mashair A. Sulieman, Amro B. Hassan\",\"doi\":\"10.1002/leg3.159\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (<i>P</i> < 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by-product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.</p>\",\"PeriodicalId\":17929,\"journal\":{\"name\":\"Legume Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.159\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Legume Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/leg3.159\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Legume Science","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/leg3.159","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars
This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements and microelements. The thermal treatments were critical, reduced the antinutrients factors, and significantly (P < 0.05) enhanced the in vitro protein digestibility of the peanut samples. The highest values 78% and 79.2%, for Madani and Sodari cultivars, were obtained after boiling and roasting processing. However, the thermal processing caused a reduction in the vitamin E content of peanuts. In general, boiled and roasted peanuts could serve as a critical, underutilized by-product, particularly after combining boiling and roasting treatments, for potential applications in food formulations.