Year Published: 2018
Journal
PROCEEDINGS OF THE 4TH REGIONAL FOOD SCIENCE AND TECHNOLOGY SUMMIT (REFOSTS) AKURE, ONDO STATE NIGERIA BETWEEN 6TH – 7TH
Authors
Olatidoye O.P, Alabi, A.O, Sobowale, S.S., and Balogun, I.O and Nwabueze, B.C
Methods
*Note: this was not a journal article, but a report given at a Food Science Nigerian Conference in July 2018 -Authors examined the content of phenolic compounds and antinutrients in a variety of fresh and roasted groundnuts (peanuts). Phenolic compounds exert health benefits such as reducing inflammation and fighting cancer, as well as antioxidant activity. Anti-nutrients are compounds that can sometimes block the absoprtion of key nutrients in the body
Key Findings
Authors identified 24 phenolic compounds in both fresh and roasted peanuts. Phenolic compounds increased as roasting time and temperature increased. They also found that roasting reduced the anti-nutrient levels.