Groundnut Paste and Nutrient Quality Stability Using Local Seeds

Abstract

Research on the effects of treatment of groundnut paste with the powdered seed samples of three common edible plants was conducted in the Plant Science and Biotechnology Laboratory, Rivers State University, Port Harcourt, Nigeria. The plant seed materials used were the Uziza seed (Piper guineense), Ewhuru seed (Monodora myristica) and Alligator pepper (Afromomum melegueta). The seed samples were aseptically treated and sundried for three days and crushed into powder. Groundnut paste was also prepared aseptically from fried and ground groundnuts. Ten (10) grams of the groundnut paste was weighed and varying concentrations of the powdered seed added to the pastes and labeled accordingly. The treated groundnut paste samples were allowed to store in the laboratory and their proximate and mineral compositions tested for a period of three months on a monthly basis to determine the effects of the applied powdered seeds. It was observed that moisture contents of the groundnut paste treated with the various seed powder reduced irrespective of the concentrations used. Uziza seed powder increased the ash content, lipid and protein content of the groundnut paste. Carbohydrate and the lipid values of samples treated with uziza seed reduced. Powdered Ewhuru seed increased the carbohydrate, lipid and protein and also increased the ash and fibre values at 2g and 4g concentrations. However, ash and fibre contents reduced at 6g, 8g and 10g. Alligator pepper powder increased Carbohydrate, lipid, and protein contents of groundnut pastes but reduced moisture, fibre and ash. The reduction of moisture by all the seed samples is commendable as too much moisture leads to faster deterioration of agricultural products. However, the general increase in the protein contents of the groundnut paste is a good attribute in terms of value addition to the product. In general, the addition of dried and powdered leafy vegetables to groundnut paste will enhance the quality of this cherished local delicacy. The fungal isolates which were responsible for spoilage were A. niger, A. flavus, Fusarium, Penicillium and Candida sp. These fungal isolates are of great public health importance as they could cause spoilage to the food and harm to consumers.