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.
Arachis hypogaea; fatty acids; liming; protein; drying
