Abstract
1. The effects of heat treatment on the proteins of the groundnut were studied by examining the electrophoretic patterns of the proteins extracted from samples of a laboratory-prepared groundnut flour after various heat treatments.2. Marked changes in the electrophoretic pattern of the conarachin fraction were found and these changes correlated with changes in nutritive value.3. Marked differences were found between the electrophoretic patterns of the conarachin fractions extracted from twenty commercial groundnut meals, and these differences could be correlated with nutritive value.4. It is suggested that an examination of the electrophoretic pattern of the conarachin fraction could provide a useful and rapid means of determining the nutritive value of a groundnut meal.
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