Preferences for groundnut products among urban residents in Ghana.

Background: The present study identifies factors influencing preferences for common groundnut products using information about product perceptions from residents in Ghana's cities collected in 2011. In Ghana, domestically produced groundnuts, processed into a variety of groundnut products, are a vital source of protein and other nutrients.

Results: Response summaries provide insights about the eating frequency of various products, whereas a bivariate ordered probit model identifies factors influencing preferences for groundnut paste and roasted groundnuts.

Resveratrol in peanuts.

Peanuts are important dietary food source of resveratrol with potent antioxidant properties implicated in reducing risk of cancer, cardiovascular and Alzheimer's disease, and delaying aging. Resveratrol is a naturally occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. This paper is a review of trans-resveratrol and related stilbenes from peanuts--their chemical structures, mechanisms for their biosynthesis, and concentrations in comparison with other major food sources.

Effect of ultraviolet doses in combined ultraviolet-ultrasound treatments on trans-resveratrol and trans-piceid contents in sliced peanut kernels.

Peanuts are known to synthesize resveratrol, a stilbene phytoalexin, associated with cancer chemopreventive activity and cardioprotection. A modified HPLC method developed and validated to determine trans-resveratrol and trans-piceid concentrations in a single analysis run exhibited recoveries, precision, linearity, and limits of detection consistent with or better than those of methods previously reported in the literature. The effect of combined treatments, ultrasound (US) followed by varying UV light (UV) doses (three distances, three exposure times) on trans-resveratrol and trans-piceid concentrations in peanuts was determined.

Elicitation of resveratrol in peanut kernels by application of abiotic stresses.

Application of no postharvest stress or by size reduction, grinding, chopping, or slicing and exposure to UV light or ultrasound were investigated for the elicitation of trans-resveratrol, total phenolic compounds, and antioxidant activity (AOA) in peanut kernels. AOA and total phenolic compounds did not increase in stressed peanuts over incubation times 0-48 h at 25 degrees C; however, an increase in trans-resveratrol concentration over time occurred. Slicing (2 mm), ultrasound exposure for 4 min at 25 degrees C, and incubation for 36 h produced the highest level of trans-resveratrol synthesis in peanuts, increasing concentrations from 0.

Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures.

Three amino acid-balanced, vitamin- and mineral-fortified peanut spreads were stored at 4, 23, and 40 degrees C for 3 months. These were 69.6% peanut/19% soybean-40.