Abstract
The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.
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Tate, P.V., Chavan, J.K., Patil, P.B. et al. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies. Plant Food Hum Nutr 40, 115–121 (1990). https://doi.org/10.1007/BF02193768
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DOI: https://doi.org/10.1007/BF02193768