EFFECT OF COOKING METHODS ON ANTI-NUTRIENT CONTENT AND PHENOLIC ACID PROFILES OF GROUNDNUTS VARIETIES GROWN IN NIGERIA
Composition
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
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.
