Abstract
Peanuts (Arachis hypogaea) since colonization have been an obligatory crop in Ivory Coast. It is currently the culture of women par excellence in the North of Côte d'Ivoire and especially in Korhogo. Almost the entire production is consumed on site and mainly in the form of peanut paste. The objective of this study is to determine the nutritional composition of peanut pastes of three varieties produced in Côte d'Ivoire. To achieve this, three varieties of peanut were studied and named according to their morphological characteristics (large striated shell (Gcs), medium striated shell (Mcs) and small smooth shell (Pcl). These grains were transformed into paste then subjected to analyzes to know their physicochemical characteristics. The results of statistical analysis showed significant differences at P 0.05. The variety that contains the least water is (Pcl), it will better resist microbial proliferation. Gcs peanut paste was much richer in fat with a value of 45.088 0.19% and also contained myristic acid (2.976 0.008%) and linolenic acid (0.263 0.002%). As for the Pcl variety, the linoleic and oleic acid contents were dominant compared to the other varieties respectively with values of 1.139 0.006 and 0.412 0.002%. Furthermore, regarding proteins, the Pcl variety presented a high level of proteins (29.00 1.75%), however, arginine, methionine, cysteine and glutamic acid are absent.
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