Legume commodity which has a high fat content

Legume commodity which has a high fat content
Peanut (Arachis hypogaea (L.) Merr.) Is one of the legume commodities that has a high fat content, fatty acid content especially oleic and linoleic in peanuts is increasingly gaining public attention because it is very important for health, fatty acid composition of peanut oil (Arachis hypogaea L.), both of which are fatty acids important for health because it can reduce levels of LDL-cholesterol in the blood so that it can reduce the risk of heart disease, and can increase insulin production so that it is very beneficial for people with diabetes mellitus.In addition, the fatty acid content also affects the oxidation stability of the seeds that affect rancidity. Of the 45 accessions of germplasm characterized by Balitkabi, there is diversity for total fat content and fatty acids, with total fat levels ranging from 36.4 to 46.5 percent, most of which contain unsaturated fatty acids, especially oleic acid and linoleic acid. and linoleic acid occupies the highest composition (70.8-85.4%) of total fat.

The average content of oleic, linoleic, palmitic, behenic, and arachidic acids were 37.7%, 41.2%, 12.5%, 3.6%, and 3.0% of total fatty acids respectively. The highest oleic acid content in MLGA 0261 (49.3%) and the highest linoleic acid (48.9%) in MLGA 0077. The ratio of Oleic / Linoleic (O / L Ratio) is classified as low ranging from 0.66-1.38. Oleic acid has a negative correlation with linoleic acid (-0.59 **), palmitic acid (-0.49 **), and behenic acid (-0.45 **). This shows that the increase in oleic acid will be followed by a decrease in the content of linoleic acid, palmitic acid, and behenic acid. Based on the content of oleic acid, linoleic, palmitic, arachidate, and behenic there are three groups of peanuts, namely group I (19 genotypes) having palmitic acid, linoleic, and behenic above average, group II (25 genotypes) contain oleic acid and arachidate above average, and group III (1 genotype) with high oleic acid content of other low fatty acids. The varieties of Elephant, Tapir, Turangga, Sima, Lion, Zebra, Panter, Tuban, and Talam-1 are included in group I, while the rhino, hedgehog, hedgehog and hare varieties belong to group II, and MLGA 0261 includes group III.

Peanut oil is vegetable oil used for cooking oil, the basic ingredient in making margarine mayonnaise, salad dressing and white butter (shortening), and has advantages when compared to other types of oils, because it can be used repeatedly to fry food. Besides peanut oil is widely used in the soap industry, face cream, shaving cream, hair washers and other cosmetic ingredients. In the pharmaceutical field, peanut oil can be used for a mixture of making adrenaline and asthma drugs. From the amount of 9.1 percent of nitrogen content of peanuts, 8.74% of them consisted of albumen, gluten and globulin fractions. The content of essential amino acids in ground nuts.

Peanut oil contains 76-82% unsaturated fatty acids, consisting of 40 45% oleic acid and 30-35% linoleic acid. Saturated fatty acids mostly consist of palmitic acid, while myristic acid levels around 5%. The high linoleic acid content will reduce oil stability. The stability of the oil will be increased by hydrogenation or by the addition of anti-oxidants. In peanut oil there is a compound of tocopherol which is a natural antioxidant and is effective in inhibiting the oxidation process of peanut oil. Composition of Peanut Oil Fatty Acids.

In peanuts there are 18% carbohydrates with starch content of 0.5-5.0% and sucrose content of 4-7%. The vitamins contained are riboflavin, thiamine, nicotinic acid, vitamins E and K. Most mineral content consists of calcium, magnesium, phosphorus and sulfur. Toxins in peanuts, called aflatoxins, are produced by the fungus Aspergillus flavus. This aflatoxin consists of B1, B2, G1, G2. Codes B and G indicate the intensity of fluorecence blue (blue) and green (green) when exposed to ultraviolet light. Old-aged peanuts, which are used as seeds sometimes contain aflatoxins.

Physical and Chemical Properties, Peanut oil is better oil than corn oil, cottonseed oil, olive oil, sunflower oil, to be used as salad dressing, and stored under -11 ° C. This is due to the fact that peanut oil is solid in the form of amorphous form, where the solid layer does not break during the freezing process. Peanut oil which is cooled at -6.6 ° C, will produce a large amount of solid triglycerides. Based on the flow test, the solid phase is formed perfectly at -6.6 ° C. Physical-chemical properties of peanut oil before and after purification can be seen in Table. Physical-Chemical Properties of Peanut Oil Before and After Purification

Peanut (Arachis Hypogeae, L.) Is a food crop in the form of shrubs originating from South America, precisely from Brazilia. The first planting was carried out by Indians (Native American tribes). On the American continent, growing was carried out by migrants from Europe. These Peanuts first entered the World in the early 17th century, brought by Chinese and Portuguese traders. Other names for peanuts are una beans, suuk, jebrol nuts, bandung beans, tuban nuts, kole nuts, peanut nuts. The English of peanut is "peanut" or "groundnut".

Peanut content, The World Community already knows that nuts contain nutrients that are beneficial to the human body. The type of beans itself is very diverse, which is widely consumed by people including green beans, peanuts, kidney beans. Peanuts, this type of bean is widely used for a variety of processed cakes, food or vegetables. Next we will discuss more about the nutritional content and benefits of these peanuts for the human body.

Peanuts are rich in fat, contain high protein, iron, vitamin E and calcium, vitamin B complex and Phosphorus, vitamins A and K, lecithin, choline and calcium. The protein content in peanuts is much higher than meat, eggs and soy beans. Has a sweet taste and is widely used to make various types of cakes. Peanuts are also said to contain ingredients that can build endurance in preventing several diseases. Eating an ounce of peanuts five times a week is reported to prevent heart disease. Peanuts work to increase the ability of heart pumps and reduce resoki coronary heart disease. Eating a handful of peanuts every day, especially diabetes can help substance deficiency.