EFFECT OF ROASTING ON CHEMICAL COMPOSITION OF PEANUT AND SQUASH SEEDS

Abstract

Roasting is a technique which helps to develop attractive flavours in foods to which it is applied. For such purposes, kernels and seeds are subjected to roasting. The dry roasted seeds are either eaten directly or used in candies, salads, desserts and traditional products. The heat treatments although reduces moisture content and develops pleasant flavour, it can denature. proteins, decrease nutritive value and induce undesirable changes. Therefore today, one of the major concerns of consumers is growing awareness ofthe nutritional composition of foods. This concern has focused on the processing especially heat treatment, therefore, the objective of this study was to investigate the effect of roasting process on the chemical composition and quality characteristics of roasted peanut kernel and squash seed. Therefore, the proximate compositions of both raw peanut kernels and squash seeds were determined, then peanut kernels and squash seeds were subjected to roasting process under different conditions especially roasting time. Reducing sugar, trypsin inhibitor activity, lipid classes, fatty acids composition, amino acids composition, free fatty acid, peroxide value, Thiobarbituric acid, anisidine value, totox values for raw and each• treatment were determined, fmally sensory properties for each treatment were evaluated.