ÁCIDOS GRAXOS E PROTEÍNA em GRÃOS DE AMENDOIM em FUNÇÃO da CALAGEM E do MÉTODO DE SECAGEM
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Data
1998-01-01
Autores
FERNANDEZ, ELENA MERCEDES
Rosolem, Ciro Antonio [UNESP]
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Editor
Instituto Agronômico de Campinas
Resumo
Grãos de amendoim (Arachis hypogaea L.) destinados ao consumo humano permanecem armazenados até sua utilização; daí, a necessidade de que o produto tenha alta qualidade e óleo estável. em função disso, desenvolveu-se um experimento com amendoim para avaliar o efeito da calagem e da secagem no teor de proteína e na composição dos grãos, com relação aos ácidos graxos. O amendoim cv. Botutatu foi cultivado num latossolo vermelho-escuro de textura média, em São Manuel (SP) sendo os tratamentos das parcelas sem ou com calagem (2,05 t/ha), elevando a saturação por bases a 56%. Os tratamentos das subparcelas foram os métodos de secagem: (1) à sombra; (2) ao sol; (3) ao sol até 24,7% de umidade das sementes e (4) ao sol até 35,9% de umidade das sementes. Os dois últimos tratamentos terminaram a secagem na estufa a 30oC, até atingir 10% de umidade. Determinou-se o teor de proteína e de ácidos graxos. A calagem resultou em aumento no teor de proteína; entretanto, não teve efeito na composição e na qualidade do óleo, e o sistema de secagem não teve efeito no teor de proteína nem na composição do óleo.
Peanut grains for human consumption are usually stored for some period before use. The storage time depends on the product quality and oil stability. An experiment was conducted to study the effects of liming and drying methods on protein contents and fatty acids composition of peanut grains. Peanut was grown in a Dark Red Latosol (Haplortox, sandy loam) in São Manuel, São Paulo State, Brazil. Lime treatments were applied to the plots: 0 and 2.05 t/ha (soil base saturation raised to 56%). The drying methods were applied as sub-plots: (1). Shadow; (2). Field; (3). Field down to 24.7% of humidity of the seeds and (4). Field down to 35.9% of humidity of the seeds. The hulls of treatments 3 and 4 had their drying finished in an air forced oven at 30 °C and they were dried to 10% of humidity. There was an increase in grain protein contents due to liming, but there was no effect of lime on oil contents or quality. Drying methods had no effect on protein and oil contents or oil quality.
Peanut grains for human consumption are usually stored for some period before use. The storage time depends on the product quality and oil stability. An experiment was conducted to study the effects of liming and drying methods on protein contents and fatty acids composition of peanut grains. Peanut was grown in a Dark Red Latosol (Haplortox, sandy loam) in São Manuel, São Paulo State, Brazil. Lime treatments were applied to the plots: 0 and 2.05 t/ha (soil base saturation raised to 56%). The drying methods were applied as sub-plots: (1). Shadow; (2). Field; (3). Field down to 24.7% of humidity of the seeds and (4). Field down to 35.9% of humidity of the seeds. The hulls of treatments 3 and 4 had their drying finished in an air forced oven at 30 °C and they were dried to 10% of humidity. There was an increase in grain protein contents due to liming, but there was no effect of lime on oil contents or quality. Drying methods had no effect on protein and oil contents or oil quality.
Descrição
Palavras-chave
Arachis hypogaea, ácidos graxos, calagem, proteínas, secagem, Arachis hypogaea, fatty acids, liming, protein, drying
Como citar
Bragantia. Instituto Agronômico de Campinas, v. 57, n. 1, p. -, 1998.