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Digitale Medien

YIELD, PROXIMATE COMPOSITION AND MINERAL ELEMENT CONTENT OF THREE CULTIVARS OF RAW AND ROASTED PEANUTS (1974)

OERISE, NELLIE L. ; LAU, HERBERT A. ; RITCHEY, S. J. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 39 (1974), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Yield of kernels, proximate composition (moisture, crude fiber, fat, protein and ash), and content of nine mineral elements–Ca, Mg, P, Na, K, Fe, Cu, Zn and Mn-are reported for three cultivars of peanuts, raw and roasted. Roasting resulted in higher concentrations of all nutrients measured in the peanuts except moisture and sodium, whose contents decreased. Although statistically significant differences in nutrient content were noted among cultivars, these differences were of little practical importance. Data on retentions of proximate components and mineral elements with roasting of peanuts indicate that except for moisture and sodium (which were low) and ash (which was high), retentions were close to 100%.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02871.x

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