Carbohydrate composition of groundnuts (Arachis hypogea)

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

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Abstract

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
Additional Information:	One of the authors(R.N.T) thanks the Council of Scientific and Industrial research, New Delhi for a position in the Scientists Pool.
Uncontrolled Keywords:	Carbohydrate composition, Groundnuts
Author Affiliation:	Discipline of Biochemistry, Central Food Technological Research Institute, India
Subjects:	Crop Improvement > Biotechnology
Divisions:	Groundnut
Depositing User:	Mr Arbind Seth
Date Deposited:	14 May 2013 05:05
Last Modified:	14 May 2013 05:05
Official URL:	http://dx.doi.org/10.1002/jsfa.2740260605
URI:	http://eprints.icrisat.ac.in/id/eprint/10462

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