Carbohydrate composition of groundnuts (Arachis hypogaea).

Tharanathan, R. N. and Wankhede, D. B. and Rao, M. R. R. R. (1975) Carbohydrate composition of groundnuts (Arachis hypogaea). Journal of the Science of Food and Agriculture, 26 (6). 749-754, 24 ref..

PDF J. Sci. Fd Agric. 1975,26,749-754.pdf - Published Version Restricted to Registered users only Download (431kB)

Abstract

unprocessed, has been determined. The flour contains about 38 % total carbohydrates of which oligosaccharides account for 18 %, starch 12.5 %, hemicelluloses A and B 0.5 and 3.5% respectively and fibre (cellulose) 4.5%. Sucrose 13.90 and 14.55 %, raffinose 0.89 and 0.92 %, stachyose 1.56 and 1.60 %, and verbascose 0.41 and 0.42 % represent the oligosaccharide fractions (from 70 % alcoholic extract) of unprocessed and processed flour, respectively. In addition the unprocessed flour also contained glucose 0.80% and fructose 0.41 % along with two unidentified spots 0.70 %. Hemicellulose A consisted of glucose, arabinose, and xylose (4 :0.5 : 0.1) whereas hemicellulose B had galacturonic acid, glucose, galactose, arabinose and xylose (1 :4 : 1 : 12 : 6). The fibre fraction on hydrolysis yielded predominantly glucose with only traces of galacturonic acid and rhamnose. The presence of verbascose and xylose in groundnuts has not been previously reported.

Item Type:	Article
Uncontrolled Keywords:	groundnuts, carbohydrate
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 10:12
Last Modified:	24 May 2016 10:12
URI:	http://ir.cftri.res.in/id/eprint/3278

Actions (login required)

View Item