Physicochemical properties of new peanut (Arachis hypogaea L.) varieties | OCL

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Table 2

The proximate analysis of peanuts varieties (on dry matter basis).

Parameters	Peanut varieties^*

	NC (control)	Line 27r	Line 9	Line 4	Line 18
Moisture content (%)	3.93^a** ± 0.21	4.51^bc± 0.14	4.27^b ± 0.12	4.82^c ± 0.42	4.85^c ± 0.37
Oil content (%)	51.16^b ± 0.83	50.52^a ± 0.70	52.12^c ± 0.28	50.45^a ± 0.50	51.15^b± 0.98
Protein (%)	26.33^b ± 0.58	26.17^b ± 0.23	28.20^c ± 0.44	25.07^a ± 0.15	26.33^b ± 0.15
Ash (%)	2.80^c 0.10	2.78^c± 0.06	2.07^b ± 0.05	2.11^b ± 0.06	1.75^a ± 0.17
Dietary fibre (%)	71.33^d ± 1.53	62.33^a ± 1.32	66.33^bc± 0.51	68.33^c ± 0.58	64.67^b ± 0.55
Carbohydrate (%)^***	19.71^b ± 1.03	20.53^b ± 0.49	17.61^a ± 0.29	22.37^c ± 0.38	20.82^b± 1.08

^*All values are averages of the triplicate analysis.

^**Values in the same row followed by different letters are statistically different at the 95% confidence level.

^***Calculated by difference; the values followed by the same letter (in each row) are not significantly variance (p ≤ 0.05).

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