Table 1. Proximate Composition of New Groundnut Accessions

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Presentation transcript:

Table 1. Proximate Composition of New Groundnut Accessions Sample %MT %PT %Ash %Fat %FB %CB EV(kcal/100g) Yenyawoso 4.90f ± 0.01 23.13ab ± 0.31 1.38cd ± 0.18 34.75e ± 0.35 3.02b ± 0.03 32.87b ± 0.18 543 ICGV 02171 5.10e ± 0.10 23.60a ± 0.30 1.86b ± 0.06 45.75a ± 0.35 2.00ef ± 0.00 21.74fg ± 0.21 606 ICGV 01279 5.28e ± 0.06 25.34a ± 0.32 2.32a ± 0.11 42.00d ± 0.70 2.12ef ± 0.06 22.95ef ± 0.38 585 ICGV 03331 5.30e ± 0.06 20.71b ± 0.60 1.85b ± 0.13 33.25f ± 0.35 2.00ef ± 0.01 36.90a ± 1.05 ICGV 99053 5.79d ± 0.11 25.12a ± 1.25 1.83b ± 0.11 44.00bc ± 1.41 1.93ef ± 0.07 21.34g ± 0.32 595 ICGV 02184 6.15c ± 0.02 23.80a ± 0.00 1.60c ± 0.20 42.25d ± 0.33 1.48g ± 0.06 24.74d ± 0.21 587 ICGV 99033 6.25c ± 0.04 23.37ab ± 0.10 1.35c ± 0.30 44.75ab ± 0.35 2.62c ± 0.10 23.67de ± 0.64 596 GK7 6.47b ±0.13 24.01a ± 0.31 2.20a ± 0.04 31.50g ± 0.71 3.85a ± 0.16 31.98c ± 0.64 525 ICGV 01273 6.73a ± 0.13 23.36ab ± 0.63 2.12a ± 0.07 44.00bc ± 0.00 1.83f ±0.05 21.98fg ± 0.78 591 ICGV 99017 6.79a ± 0.13 25.12a ± 0.00 1.20d ± 0.00 42.75cd ± 0.33 2.33d ± 0.16 21.82fg ± 0.06 586 Mean values in the same column followed by different letter (s) are significantly different at p ≤ 0.05. MT: Moisture; PT: Protein; FB: Fiber; CB: Carbohydrate, EV: Energy Value. Khalid Alhassan et al. Proximate Composition and Functional Properties of Some New Groundnut Accessions. Journal of Food Security, 2017, Vol. 5, No. 1, 9-12. doi:10.12691/jfs-5-1-2 © The Author(s) 2015. Published by Science and Education Publishing.