Academic Research Journal of Agricultural Science and Research
 

Academic Research Journal of Agricultural Science and Research 

Vol. 6(2), pp. 105-115. February, 2018.

ISSN: 2360-7874 

 DOI: 10.14662/ARJASRD2017.088

Full Length Research

Comparative Assessment of Some Physicochemical Properties of Different Groundnut Varieties and Oil Yield in Afar Region, Ethiopia

Mulate Zerihun¹ and  Hayelom Berhe²

¹Melekassa Agriculture Research Center, EIAR, P.O. Box 2003, Addis Ababa, Ethiopia

²Werer Agriculture Research Center, EIAR, P.O. Box 2003, Addis Ababa, Ethiopia

Correspondence should be addressed to: E-mail: mulatezerihun@yahoo.com, +2519-18-59-73-50

E-mail: berhehayelom18gmail.com, +2519-25-74-30-05

Accepted 16 January 2018

The experiment was conducted at Werer Agriculture Research Center in Afar region, Ethiopia on sixteen varieties of released and improved groundnut in Ethiopia and were subjected to comparative evaluation of its physicochemical properties. Among these varieties, the highest seed weight was found in “Manipinter” (80.220 g) and the lowest seed weight was found in “Sedi” (35.270 g). The variety “Nc-4x” was contained highest amount of moisture (4.400 %) while lowest amount was found in “Bulki” (3.250%). The variety “Sedi” was contained significantly the highest amount of ash (11.350%) and the least amount of ash contained was found in “Werer-962” (2.810%). In this analysis, significantly highest amount of carbohydrate was found in “Werer-962” (42.210%) and the lowest amount of carbohydrate was found in “Nc-343” (7.290%). Highest amount of protein was obtained from “Manipinter” (26.91%) and the lowest was found in “Werer-962” (15.390%). The variety “Werer-962” had the lowest amount of oil contained (35.850%) while the variety “Nc-343” contained significantly highest amount of oil (56.310%). Substantial genetic variability exists for chemical composition and nutritional traits which could be utilized for various food preparations and selection for breeding purpose. It also shows the utilization of groundnut and suggests the future strategy for the nutritionist, health advisors and dieticians as to how to make best use of the groundnut.

Keywords: Groundnut, quality, physicochemical properties, oil content, crude fat, carbohydrate and protein

 

How to cite this article: Zerihun M, Berhe H (2018). Comparative Assessment of Some Physicochemical Properties of Different Groundnut Varieties and Oil Yield in Afar Region, Ethiopia. Acad. Res. J. Agri. Sci. Res. 6(2):105-115

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