Nutritional contribution of groundnut butters compared to hydrogenated fat to improve human health

Three types of groundnut butters (GBs) from two cultivars (GG13 and GG20) were prepared by grinding the shelled and roasted groundnut to which safe and suitable stabilizing ingredients were added. Total protein and fat contents were found higher in GBs than their respective kernels. Saturated fatty acids (SFAs) like myristic, palmitic and stearic acids were found significantly higher (P < 0.01) in hydrogenated fat than GBs. GB prepared by using two cultivars - GG13 and GG20 in the ratio of 2:1 (GB-3) had higher oleic acid (48.8%) and linoleic acid (31.2%), essential fatty acid (EFA), poly unsaturated fatty acid (PUFA) with highest nutritional quality index (1.77) and optimal oil stability index (1.56). This GB had better fatty acid composition and balanced oil quality compared to GBs prepared from individual cultivars GG13 and GG20 as well as hydrogenated fat. MUFA and PUFA were found higher in GBs than hydrogenated fat. So, it is desirable to make various fortified food products and confectionaries by partial replacement of hydrogenated fat with GBs from human health point of view.