1Departement Technologie Alimentaire, Institut de Recherche en Science Appliquées et Technologies, Centre National de Recherche Scientifique et Technologique, 03 BP 7047, Ouagadougou, Burkina Faso.
2Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Unité de Formation et de Recherche des Sciences de la Vie et de la Terre, Université Joseph KY ZERBO, 03 BP 7021, Ouagadougou, 03Burkina Faso.
3Association Minim Sompanga des producteurs du Centre Nord (AMSP), Burkina Faso.
*Corresponding Author: Fatoumata Hama-Ba, Departement Technologie Alimentaire, Institut de Recherche en Science Appliquées et Technologies, Centre National de Recherche Scientifique et Technologique. 03 BP 7047, Ouagadougou, Burkina Faso, Email: hamafatou@yahoo.fr
Online Published on 06 January, 2023.
Groundnut is an important food crop in West Africa. It is an oilseed that provides food and nutritional security for many populations. The objective of this study was to determine the effect of different soil types on the nutritional quality of groundnut.
This study was done in the village of Lebda located in the Centre-North region of Burkina Faso. The methodology consisted of collecting groundnut seeds of the SH 470 P variety from fourteen farmers according to three types of soil and determining macronutrient and mineral contents.
Analyses of variance showed significant differences between soil types for fat, carbohydrate and iron content. Clay soils showed high fat contents, 46.6%±6.3 g/100 g dry matter. While gravelly soils showed peanut seeds with high carbohydrate contents, 18.8±1.9 g/100 g of dry matter. Iron content varied from 1.9±0.5 mg/100 g dry matter on sandy soils to 2.46±0.39 mg/100 g dry matter on clay soils.
Groundnuts, Nutrients, Soils, Texture
