Some physical and nutritional properties of fourteen newly developed varieties of groundnuts (Arachis hypogaea)

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/571

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DC Field	Value	Language
dc.contributor.author	Baidoo, E. A.	-
dc.contributor.author	Johnson, P. N. T.	-
dc.contributor.author	Adams, F.	-
dc.date.accessioned	2017-10-26T08:07:32Z	-
dc.date.available	2017-10-26T08:07:32Z	-
dc.date.issued	2002	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/571	-
dc.description.abstract	Some physical and nutritional properties of 14 newly developed varieties of groundnut produced by the Savanna Agricultural Research Institute (S. A. R. I.) were studied. The physical parameters measured were the grain size, colour and 100 kernel weight. The protein and fat contents are the nutritional content measured. The study indicated variety ICGV-92099, CS-49, ICGV-88761 had high fat content (51%, 51.6%, 50%) making them useful for oil extraction. Those varieties that could be used in diets for their high content of proteins are: JL-24, CHINESE and ICGV-92099. Others were ICGV-SM -98029 and MANI PINTAR	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana	en_US
dc.subject	Physical properties	en_US
dc.subject	Nutritional properties	en_US
dc.subject	Groundnuts	en_US
dc.subject	Arachis hypogaea	en_US
dc.title	Some physical and nutritional properties of fourteen newly developed varieties of groundnuts (Arachis hypogaea)	en_US
dc.type	Technical Report	en_US
Appears in Collections:	Food Research Institute

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