期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：3
页码：119-127
DOI：10.19026/ajfst.13.4148
出版社：MAXWELL Science Publication
摘要：The aim of this study is to analysis the characteristics of peanut. Peanut occupies a unique position among oilseeds as it can be processed to peanut butter, oil and other products and can be consumed directly as well. In the present work, 66 peanut cultivars were characterized in respect to their physicochemical and processing characteristic. Results showed that Oleic was the major fatty acid varying between 32.83% in Haihuasheng and 48.80% in Huayu 19, followed by linoleic, palmitic and stearic acids which were 35.62±3.38%, 12.90±1.04% and 3.78±2.21%. The contents of arginine in peanut were 1.7 times to rapeseed, 2.6 times to wheat, 2.4 times to corn which ranged from 2.38g/100g to a high of 4.60g/100g. The arachin/conarachin ratio ranged from 0.87 to 1.68 with the mean values of 1.30±0.20. These data provide a starting point for establishing nutrient composition within these accessions and provide an early indication of currently important characteristics in these varieties which might be suited for use in random breeding initiatives.
