Carbohydrate composition of groundnuts (Arachis hypogea)

Tharanathan, Rudrapatnam N. ; Wankhede, Dharmaraj B. ; Raghavendra Rao, Madhavarao R. (1975) Carbohydrate composition of groundnuts (Arachis hypogea) Journal of the Science of Food and Agriculture, 26 (6). pp. 749-754. ISSN 0022-5142

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The proximate composition of defatted edible groundnut flour, processed and 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
Source:Copyright of this article belongs to John Wiley and Sons.
ID Code:33417
Deposited On:30 Mar 2011 13:15
Last Modified:09 Oct 2011 05:00

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