Effect of Gamma Irradiation on Nutritional Quality and shelf life of Groundnut Species Produced in Benue State Nigeria

Groundnut is a perishable crop and is subject to quality losses during storage through insect pests, rodent infestation and fungal development. Gamma (γ) irradiation has emerged as a promising technique which could effectively be used for disinfestations of stored food products therefore presenting alternative to chemical preservatives. This research investigated the effect of gamma irradiation on nutritional quality and shelf life of groundnut species produced in Benue State Nigeria. The seeds of Bernarda 1 groundnut (BE1G), Local groundnut (LOG) species were irradiated at varying doses (0, 200, 300, 400 and 500 Gy) using Cobalt-60 Gamma Irradiator. The irradiated and non-irradiated samples were each divided into two portions. The first portion was used for proximate analysis while the second was stored for a period of four months under the same ambient temperature and conditions in a polythene bags and its percentage weight loss were determined. Proximate analysis revealed no significance difference at (p≥0.01) in moisture, protein, crude fibre and fats composition of BE1G species between non irradiated and irradiated samples, however a significant variation (p≤0.01) was observed in its ash and carbohydrate across 200 Gy, 300 Gy and 400 Gy. The result also revealed no significant difference in the proximate composition of LOG species for 400 Gy and 500 Gy doses. After four months storage, percentage weight loss analysis indicated a significant difference between irradiated and control seeds of samples. The 500 Gy dose exhibited the least weight loss in the samples. These findings suggest 500 Gy as gamma irradiation dose for BE1G and LOG, highlighting the optimal effective doses for their preservation.