Characterization of Pakistani groundnut seeds through GC-MS | Nutritional Characterization of Pakistani Groundnut seeds and Fatty acid profile determination through GC-MS

Tayyab Shahzad (u. a.)

ISBN 10: 3659483257 / ISBN 13: 9783659483257

Published by LAP LAMBERT Academic Publishing, 2013

About this Item

Characterization of Pakistani groundnut seeds through GC-MS | Nutritional Characterization of Pakistani Groundnut seeds and Fatty acid profile determination through GC-MS | Tayyab Shahzad (u. a.) | Taschenbuch | 84 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659483257 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Seller Inventory # 105598704

Bibliographic Details

• Title: Characterization of Pakistani groundnut seeds through GC-MS | Nutritional Characterization of Pakistani Groundnut seeds and Fatty acid profile determination through GC-MS
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2013
• Language: English
• ISBN 10: 3659483257
• ISBN 13: 9783659483257
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 6D millimeters 220 millimeters width by 150 millimeters height by 6 millimeters depth
• Weight: 143 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Mature seeds of groundnut varieties (Golden, Bari-2007, Chico, P.W, No.334, 2KCG020, 2KCG017, 96CG005, 01CG005 and 02CG005) were procured from Barani Agricultural Research Institute (BARI) Chakwal, Pakistan and were evaluated for chemical and fatty acids profile. BARI-2000 gave maximum (100-seed) weight 60.26g and width/length ratio was found to be highest in Chico (0.66) seeds. 01CG009 gave highest crude protein content 31.69%. The fat content of groundnut varieties 02CG005, 96CG005, P.W, 2KCG017, Chico, 01CG009, 2KCG020, No. 334, BARI-2000, Golden was 49.9, 42.65, 44, 46.65, 41.38, 45.31, 50.39, 51.82 and 43.3% respectively. The iron (Fe) content was found to be maximum (3.68 mg/100g) in groundnut variety Chico. The results of the present study indicated that groundnut varieties differ in their oil and protein contents. Most important varieties in this respect were Bari-2000 and 01CG009 varieties which should be recommended for commercial utilization.

About the Author

Mr. Tayyab Shahzad is a PhD Scholar (HEC)in the Deptt: of Food Science & Human nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan. Mr. Shahzad have worked as agriculture Officer in Deptt: of Agriculture, Government of Punjab. He completed this research during his M.Phil study, University of Agriculture, Faisalabad, Pakistan.