Question

While roasting groundnuts, Groundnuts reacts chemicaly​

Answer 1

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During roasting, the nuts darkened as the Maillard reaction -- the same process that browns cooked meat -- caused proteins and sugars to react and form a variety of new compounds. The darker the color, Davis found, the more antioxidants. Roasting for ten peanuts increased levels of antioxidants by 22 percent.

Explanation:

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