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Kwame Nkrumah University of Science and Technology

1. Alhassan, Khalid. Proximate Composition and Functional Properties of Some New Groundnut Accessions.

Degree: 2018, Kwame Nkrumah University of Science and Technology

In this study new accessions of groundnut (Arachis hypogea) were oven dried and processed into full fat powdered forms and analysed for proximate and functional properties. The crude protein was between 20.71 to 25.34%, crude fat 31 to 46%, ash 1.2 to 2.32%, crude fiber 1.4 to 3.9%, carbohydrate 21 and 37% and moisture 4.9 to 6.79 %. Energy values of accessions fell between 507.46 kCal/100 g and 592.97 kCal/100 g suggesting the accessions are very good energy store thst have the potential to be utilized in the development of energy-dense therapeutic foods with the ability to manage protein-energy malnutrition. In terms of functional properties, water absorption capacity, swelling power, solubility index and bulk density values ranged between (20-30) %, (2.98-4.18)g/g, (26.5-57) % and (0.625-0.877) g/cm3 respectively with no significant difference (p≤0.05) existing between them. Foaming capacity and Stability ranged from (4.0 -16.2) %, (94 -100) % respectively. The high swelling power and solubility index of the accessions indicate how readily the flour constituent would re-orient under elevated temperature conditions in flour- based food systems especially ready- to- eat instant cereals which require some form of dissolution before eating. High foamability exhibited by the accessions indicates how suitable they would be in food formulations where foaming is highly desired such as ice cream products, cakes and sponge cakes. The results show that the proximate and functional properties of these groundnut accessions may bring about improvement in some food products when they are added to the food.  

A thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Master of Science in Food Science and Technology, 2015

KNUST

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APA (6th Edition):

Alhassan, K. (2018). Proximate Composition and Functional Properties of Some New Groundnut Accessions. (Thesis). Kwame Nkrumah University of Science and Technology. Retrieved from http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11519

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Alhassan, Khalid. “Proximate Composition and Functional Properties of Some New Groundnut Accessions.” 2018. Thesis, Kwame Nkrumah University of Science and Technology. Accessed December 19, 2018. http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11519.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Alhassan, Khalid. “Proximate Composition and Functional Properties of Some New Groundnut Accessions.” 2018. Web. 19 Dec 2018.

Vancouver:

Alhassan K. Proximate Composition and Functional Properties of Some New Groundnut Accessions. [Internet] [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. [cited 2018 Dec 19]. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11519.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Alhassan K. Proximate Composition and Functional Properties of Some New Groundnut Accessions. [Thesis]. Kwame Nkrumah University of Science and Technology; 2018. Available from: http://dspace.knust.edu.gh:8080/jspui/handle/123456789/11519

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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