Physicochemical Characters of Oilseed from Selected Groundnut Genotypes

Three varieties of groundnut seed were studied to evaluate their physicochemical characteristics such as seed weight, moisture, ash, carbohydrate, protein, fat, total energy, and minerals composition of oil and oil cake. Among the varieties the highest grain weight was found in BARI Chenabadam-7 (127.90 g) and the lowest thousand grain weight was found in BARI Chenabadam-8 (100.20 g). The moisture content was highest amount in case of BARI Chenabadam-9 (4.20 %); whereas BARI Chenabadam-7 (3.70 %) exhibited the lowest moisture content. The variety of BARI Chenabadam- 9 contained significantly highest amount of oil (49.51 %) including 9.60 % of ash also highest in value, but the BARI Chenabadam-8 variety contained lowest amount of oil (49.15 %). In the study of protein amount largest quantity was obtained from BARI Chenabadam-8 (34.50 %) and the smallest quantity was obtained from BARI Chenabadam-9 (29.85 %). BARI Chenabadam-7 contained highest amount of carbohydrate (7.74 %), whereas BARI Chenabadam-8 contained the lowest amount of carbohydrate (2.55 %). Highest amount of Ca (2.58 %) Mg (0.73 %), N (5.52 %) and Fe (147.50 %) were in BARI Chenabadam-9 and only the amount of Zn (66.90 %) and Cu (14.04 %) were highest in value for BARI Chenabadam-8 and BARI Chenabadam-7 respectfully. BARI Chenabadam-8 sustained largest amount (18.41 %) of total saturated fatty acid (TSFA) and BARI Chenabadam-9 was responsible for the lowest (11.74 %). BARI Chenabadam-9 was also accounted for the highest content of total unsaturated fatty acid (TUSFA) (94.21 %), on the other hand BARI Chenabadam-8 was lowest (83.44 %) in amount for this parameter. But BARI Chenabadam-8 showed the highest saponification value (183.4) and lowest saponification value was obtained from BARI Chenabadam-9 (179.50). No uric acid was found in the varieties of groundnut. The result of this work confirms that the groundnut varieties seed would be of good quality and might be used for food production. The knowledge of this study could be utilized for various food formulations and for breeding selection purpose.