Physico-chemical Properties and Assessment of Edible Oil Potential of Peanuts Grown in Kurram Agency, Parachinar

This study was carried out to investigate the oil potential of peanuts for domestic and commercial uses. Peanut oil yield and the physico-chemical properties of extracted oil were investigated on different temperatures (50, 55, 60 and 65 °C) and sun drying. Results showed maximum oil yield of 47.2 % at sun drying and lowest values of 37.0 % at 65 °C. Highest and lowest acid values are 25.52 and 5.89 mg/KOH/g at 60 °C and 50 °C respectively. The Free Fatty Acid (FFA) content were obtained 12.76 and 2.94 mg/g at 60 °C and 50 °C, while saponification values were 61.71 and 32.25 mg/KOH/g at 60 °C and 50 °C respectively. The highest Peroxide value of 92 mg/KOH/g was recorded at 55 °C which dropped to 43.4 mg/KOH/g at 65 °C. Refractive index (RI) and density were not changed significantly (p≤0.05) on all temperatures, while pH was somewhat higher on 50 °C. The moisture content was found lowest up to 3.0 % on 65 °C while highest was 5 % on 50 °C