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Year: 2008  |  Volume: 7  |  Issue: 2  |  Page No.: 168 - 174

Effects of Processing Methods on the Physico-Functional Properties of Peanut Flour (Arachis hypogaea L.)

Kain Regena Juliana and Chen Zhengxing    

Abstract: Cold and heat pressed peanut meal cakes were milled, defatted, grind into fine powder and evaluated for proximate composition and functional food properties. Flours contained over 50% protein as compared to 25-45% protein in peanut meal cake. Cold Pressed Peanut Flour (CPPF) had a solubility profile similar to Heat Pressed Peanut Flour (HPPF), with minimum and maximum solubility observed at pH 3.5-5.0 and pH 10.0 and higher, respectively. Both CPPF and HPPF exhibited relatively high functional properties compared to gum acacia and commercial soy flour. Results suggest that flour obtained from peanut meal can be used in food formulations requiring high emulsifying capacity. Peanut flour could be a good source of food formulation for different food products in developing countries. Results show that high temperatures and long time pressing affected physico-chemical and functional properties of peanut flour. The physico-functional properties of peanut meal cake, a waste product from peanut oil processing, were evaluated. Findings indicated that the processing method (cold and heat pressed) had a significant effect on the physico-functional attributes of peanut flour. However, functional properties such as emulsification, heat stability, oil and water absorption, whipping and foamability were identified as useful attributes for application of peanut meal flour in a variety of food formulations. As a result of its high protein content the flour can serve as a cheap source of protein particularly in developing countries where protein-energy malnutrition is prevalent. This research is also environmentally friendly as it aims at converting a waste product into a functional food ingredient.

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