DETERMINATION OF ANTI-NUTRITIONAL FACTORS OF RAW AND ROASTED PEANUT (ARACHIS HYPOGEAE)

Abstract

The research was focussed on the determination of anti-nutritional factors of roasted and raw peanut. The oil was extracted using aqueous method. Saponin was determined gravimetrically and flavonoid, tannin, phenol, alkaloid and terpenoids were determined using UV-Spectrophotometer while phytate was determined titrimetrically. The results showed that flavonoid in roasted peanuts was 0.90±0.003 and raw peanuts was 1.92±0.007%, alkaloids in roasted peanuts was 1.57±0.12 and that of raw peanuts was 1.82±0.012%, the saponin in roasted peanuts was 2.17±0.007and that of raw peanuts was 2.44±0.019, tannin in roasted peanuts was 1.43±0.012 and the raw peanuts was 0.92±0.009, the phenolic acid in roasted peanuts was 1.08±0.005 and raw peanuts 0.97±0.009, Terpenoid on roasted peanuts was 0.28±0.005 and raw peanuts was 0.27±0.003, phytic acid in roasted peanuts was 1.35±0.005 and raw peanuts was 1.28±0.01%. The results were compared with some literatures and our findings agreed with majority of the researches. The oil was found to contain phytochemicals in various quantities and qualities. Further researches are recommended using more complex instruments. Keywords: Spectrophotometer, anti-nutritional, peanuts, roasted and alkaloids