Effects of processing on the mineral content and proximate composition of Arachis hypogeae (Groundnut) seeds

Analysis of mineral content and proximate composition Arachis hypogaea seeds were carried out using standard analytical method (AOAC, 2000). Raw, boiled fried groundnut (Arachis hypogaea) analyzed for composition. The results revealed that the raw, contained (6.70% ± 0.04, 5.63% 0.04 7.68% 0.05, Ash contents), (4.10% 3.85% 0.03 4.37% crude fibre), (20.38% 0.30, 23.86% 25.64%±0.05, protein), (39.32% 32.76% 0.01 46.36% 0.06 fat), (29.86% 0.07, 33.92% 6.93% carbohydrate) respectively. There was a significant difference between nutritional value raw heat processed samples: Boiling decreased fibre, ash contents, protein fat. While carbohydrate increased with boiling when compared groundnut. Minerals increasing processing temperature. Calcium; Potassium, Magnesium, Sodium, Phosphorus, Copper, Iron Manganese showed (240.56 0.03, 220.94 245.85 0.02-Ca), (166.25 152.03 218.08 0.50-K), (40.36 0.02, 44.18± 0.02 46.04 0.04-Mg), (352.64 396.12±0.03 402.63 0.03-Na), (28.10 35.25±0.01 40.57 0.02-P), (2.49 2.66 2.74 0.05-Cu), (14.82 13.10 25.51 0.04-Fe), (4.07±0.03, 3.78±0.04, 3.44±0.02-Zn) (3.41 3.11±0.02 4.77 0.03-Mn) respectively sample having least value.