ASSESSMENT OF THE QUALITY CHANGE IN ROASTED STORED GROUNDNUT

ASSESSMENT OF THE QUALITY CHANGE IN ROASTED STORED GROUNDNUT

CHAPTER ONE

1.0                                           INTRODUCTION

1.1    BACKGROUND OF THE STUDY

Groundnut (Arachis hypogaea) is an annual unpredictable legume seed crop which is also known as peanut, earthnut and monkey nut.it has 13th most important crop and 14th most important oil seed crop of the world (Katherine 1992).Groundnut seed contain 40%- 50% oil, 20%-50% protein and 10%-20% carbohydrate, groundnut seeds are nutritional source of vitamin E, niacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.

In developing countries it provide high quality cooking oil and is an important source of protein for both human and animal diet and these multiple uses of groundnut plant make it an excellent cash crop for domestic market as well as for foreign trade in several developed and developing countries (Eric Asimor 1990).

Groundnut are an important component of Nigeria diet and about 5% of the estimate 58.9g of crude protein available per head, per day is contributed by groundnut (Abulu,1998).

However, its production is constrained by Aspergillus species which causes quantitative losses and produce highly toxic and carcinogenic chemical substance known as aflatoxin contamination both is a pre-harvest and post-harvest problem. Therefore, management of aflatoxin contamination of groundnut is very important using cultural practice such as habitat management, soil amendment and pre and post-harvest management, using physical control method, usingbiological control method, resistance groundnut varieties and using chemical control method (Nautiyol, 1999).

Because of the widespread use of groundnut, allergen city is it major health concern in our country. The effect or effect of terminal processing on the allergenic properties of groundnut protein have rarely been addressed. Nonetheless, groundnut allergies remain a concern, and a recent study confirmed that, in particular, dry stored

Roasted groundnut causes the most severe allergic reaction, this is because roasted stored groundnut causes a chemical modification of groundnut protein that appears to activate the immune system (Dohlman, 2003).

Groundnut is affected by several disease, such as lata leaf spot (phaeoisariopsis personate Berk and curt), early leaf spot (cercosporaarachidicola Hori), collar rot (Aspergillus niger), and rust (pucciniaarachidisspag).Apart from these, infection of groundnut seed by molds mainly Aspergillus flavuslink ex fries and Aspergillus parasiticus of the seed with aflatixin, which are toxic fungal metabolites (mycotoxins).(Eshetu, 2010).

 

 

 

 

 

 

1.2.   STATEMENT OF PROBLEM

Groundnut deteriorates due to improper storage and packaging material, therefore it is necessary to assess which storage material is best to prolong its shelf life. Bringing to the awareness of the people that roasting groundnut using microwave or oven will reduce the rate of microbe contamination such as aflatoxin, Asepergillus parasiticusand infectious disease which causes toxic to groundnut that poses severe health problem for the population of Nigeria region.

This research will identify and address this issue resulting in greater understanding and more promising aflatoxin prevention and control strategies for the region.

1.3. AIMS AND OBJECTIVE OF THE STUDY

          Toassess the quality change in roasted stored groundnut.

1.4. SIGNIFICANCE OF THE STUDY

The research will bring awareness to the public and individuals regarding the container to use to prolong the shelf life of roasted groundnut.

1.5. SCOPE OF THE STUDY

In this work, the groundnut will be roasted using microwave or oven, stored in different containers for a period of time and following sensory evaluation such as taste, texture and color.

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