NUTRITIONAL POTENTIAL OF COOKED GREEN PEANUTS (Arachis hypogaea L)

Peanuts (Arachis hypogaea L.) have a high nutritional value. In the Brazilian State of Sergipe, boiled green peanut (BGP) is an intangible heritage. In this context, this study aims to demonstrate the nutritional potential of BGP. Raw green peanuts (GP) were collected from farmers in the Agreste region of Sergipe. Samples of GP were subjected to cooking under optimised conditions, with samples of raw green peanut and cooked peanuts being then analysed to determine their centesimal composition and fatty acid (FA) profile via HRGC-FID, using FA standards. Lipid, carbohydrate and protein contents of BGP samples were respectively (20.42 ± 0.83), (9.09 ± 1.76) and (13.13 ± 0.21) g 100g-1, representing a 3.45% increase in lipid content compared to GP, while protein and carbohydrate content did not vary significantly (p<0.05). In terms of fatty acid composition, linoleic acid accounted for (32.013 ± 0.781)% in GP and (44.617±0.951)% after cooking, while oleic acid was present in GP (41.236±0.551)% and after cooking (32.237±0.843)%, with significant variations (p<0.05) for the fatty acids detected. Y-linolenic acid and eleostearic acid were not detected in BGP, suggesting that losses occurred due to cooking. The stability of oils is indicated by the ratio between oleic and linoleic acids, i.e. the greater the amount of oleic acid, the greater the oxidative stability. Therefore, results show that cooking caused a small reduction in oxidative stability, maintaining the nutritional potential of cooked green peanuts. Compared to data from the Taco table on ripe peanuts (606 Kcal/100 g), it can be inferred that cooked green peanuts are less calorific (273 Kcal/100 g), making them a nutritious and healthy food product. This data can be useful for the food industry, researchers and consumers interested in making more conscious food choices.