Abstract:
Groundnut is among the top four major sources of oil worldwide providing high quality of
dietary sources for consumers. Different improved groundnut varieties were released from
research centers occasionally and basic information are required to be done. This work is
designed to determine the physico-chemical characterstics of newly released varieties of
groundnut and their oils. Groundnut varieties (Baha-Jidu, Baha-Gudo, Tole 1, Fetene and
Werer 963)in two status (roasted and un roasted) were studed. The results indicate that all
proximate compositions, except moisture content, were found significantly (P≤0.05)different
among the varieties. Extraction yield was highest in Tole 1 and Baha-Gudo variety with
51.85% and 50.79%, respectively. Unlike caroteinoid and minerals, Tanins and phenols
significantly varies among the varieties. The color (La*b*) of the oil was unchanged with
varieties and also unaffected by the roasting operation. With the exception of RI, all Physicochemical
properties of the oil such as Pv, IV, SaV, AV, Sp.g, flash point, smoke point and fire
point showed significant(P≤0.05) differences among the varieties. Oil yield was significantly
influenced due to roasting and it showed an increment in yield from 46.9 to 52.3%. All the
proximate compositions were significantly different between the roasted and unroasted.
Except ash and carbohydrate, the remaining proximate compositions showed decrese for
roasted seeds. Physico-chemical properties of the oil, except Werer 963, are different between
the two roasting conditions. The Pv, IV, SaV, RI, AV, Sp.g, smoke, flash, fire point and
viscosity showed a change from 3.58-4.00, 88.7-88.1, 183.8-185.2, 1.47- 1.46, 2.29-3.53,
0.92-0.91, 193.3-191.3, 335.5-337.6, 352.7-346.5, 55.2-53.8, respectively. Interaction
between the varieties and roasting conditions also showed a significant (P≤0.05) differences.
The study revealed that all the physico-chemical compositions were within the acceptable
range. Hence, the groundnut varieties released recently can be used as a good raw material
for commercial oil production. The study also provided basic information about the newly
released varieties for further study
