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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Technology for production of edible grade de-oiled cake from groundnut and its diversified use in baked products

Author(s):

Abhishek Ranjan, DM Denis, Ishika Singh and Kishori Lal

Abstract:
Peanut (Arachis hypogaea L.) is a biennial crop grown as the strongest and main element in the Mediterranean region and is assigned to hepea family. Groundnut cake and a by-product of oil extraction is an excellent livestock feed because of its high protein content cake contains 45-60 protein, 22- 30% carbohydrate, 3.8-7.5% crude fiber and 4-6%minerals. So the development of a new protein rich product such as bakery products etc. Methodology Cleaning, Grading and preparation of peanut meal flour and also we are find the physical and chemical properties of peanuts. The main objectives to determine capacity and efficiency of peanut decorticator and testa remover, to produce edible grade deoiled cake from groundnut. Conclusion the oil expulsion was carried out after removal of hull and testa, so the de oiled cake obtained is edible in nature with 13% fat (after first pass) and 35% protein. As the level of de oiled peanut cake flour and pearl millet flour increased, the expansion decreased and Ash, fat and protein levels increased with increase in level of incorporation of de oiled peanut cake flour.

Pages: 1392-1397  |  2197 Views  1123 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Abhishek Ranjan, DM Denis, Ishika Singh and Kishori Lal. Technology for production of edible grade de-oiled cake from groundnut and its diversified use in baked products. J Pharmacogn Phytochem 2018;7(3):1392-1397.

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