Effects of Roasting, Germination and Cooking on the Nutritional Value of Peanut Seeds JL-24 (Arachis hypogaea)

Peanut (Arachis hypogaea) is one of vegetable plant that accumulates nutrient reserves mainly consisting of proteins, carbohydrates, lipids, vitamins and minerals. However, it also contains several antinutritional compounds, such as phytic acid, oxalates and trypsin inhibitors that can reduce the bioavailability of some essential nutrients. The aim of this study was to evaluate the effect of roasting (at 120 °C; 25 min), germination (96 hours) and cooking (100 °C/15 min) on the nutritional value of the variety JL-24 peanut seeds (Arachis hypogaea). To achieve this, peanut seeds of variety JL-24 were purchased in station of the Agricultural Research Institute for Development (IRAD) in Ngaoundere, they were then sorted, separated into batches and subjected to different treatments. The contents of macronutrients (protein, lipids, carbohydrates, fiber, ash), micronutrients (total carotenoids, Fe, Ca, Zn, Na, Mg, P, K) and antinutrients (phytate, oxalate, trypsin inhibitors) were determined by standard methods. From the results of this study, it appears that roasting, germination and cooking led to an increase in the protein, lipid, carbohydrate and mineral contents of peanut seeds. These 03 treatments also led to a reduction in the total fiber contents and especially in antinutritional factors (phytates, trypsin inhibitors and oxalate). Comparatively to other method, the germination of peanut seeds provided better nutritional values as well as better percentages of reduction of antinutritional factors. This treatment would be highly recommended in the formulation of a healthy, digestible and highly accessible complementary food for children under 59 months.