Abstract
Approximately 19 million metric tons of peanuts (Arachis lypogae L.) are harvested annually, and contribute over 3.5 million tons to the world’s protein pool for food and feed uses. Peanut is the world’s fourth most important source of edible vegetable oil and the third most important source of vegetable protein feed meal. About 70% of the U.S. Crop is consumed domestically or exported as peanut kernels, peanut butter, and confections. Crushing is limited primarily to culls and kernels containing aflatoxin; and to stabilize the market. However, in countries such as India, Senegal, Brazil and Argentina, 75 to nearly 100% of the crop is crushed or exported for use as oil and livestock meal. The peanut is perhaps the world’s most widely researched food protein oilseed. Advantages over other oilseeds include relatively bland flavor, minor color problems, and minimal preparation requirements. Products in use throughout the world include boiled peanuts, roasted full-fat or partially defatted peanuts, peanut butters, grits and flours (full-fat or defatted), defatted peanuts, protein concentrates, and protein isolates. Compounded food applications include fortified breads and bakery products, snacks, meat products, extended milks, cheese and curd type products, and various mass-feeding foods in develo** countries. Challenges encountered in peanut utilization include improvement of flavor levels and stability, identification of nutritional adequacy and fortification requirements, elimination of antinutritional factors, development of new products and improved processes, and elimination of aflatoxin problems.
Similar content being viewed by others
References
Arthur, J.C., Jr., in “Advances in Protein Chemistry, Vol. 8,” Academic Press, Inc., New York, 1953, p. 393.
Hammons, R.O., in “Peanuts Culture and Uses—A Symposium,” American Peanut Research and Education Association, Inc., Oklahoma State University, OK, 1973, Chapter 2.
Woodruff, J.G., “Peanuts Production, Processing, Products,” AVI Publishing Co., Inc., Westport, CT, 1966.
Foreign Agricultural Circular: Oilseeds and Products FOP 19-77, USDA Foreign Agricultural Service, Washington, DC, October 1977.
Ibid., FOP 24-77, December 1977.
Ibid., FOP 25-77, December 1977.
Hoffpaiur, C.L., J. Agric. Food Chem. 1:671 (1953).
U.S. Fats and Oils Statistics 1950–1971, ERS Sta. Bull., 489, U.S. Department of Agriculture, Washington, DC, 1972.
Guthrie, J.D., C.L. Hoffpaier, M.F. Stansbury, and W.A. Reeves, U.S. Dept. Agric. Bur. Agric. Ind. Chem. AIC-61 (Revised), 1949.
“Agricultural Statistics: 1977,” U.S. Government Printing Office, Washington, DC, 1977.
Burns, F.E., and V.L. Huffman, in “Peanut Production in Texas,” Texas A&M University System, College Station, TX 1975, Chapter 21.
Vix, H.L.F., J. Pominski, H.M. Pearce, Jr., and J.J. Spadaro, Peanut J. and Nut World 46(3):10 (1967).
Ibid. 46(4):10 (1967).
Ibid. 46(6):10 (1967).
Pominski, J., H.M. Pearce, and J.J. Spadaro, Ibid. 48(10):19 (1969).
Pominski, J., H.M. Pearce, Jr., H.L.F. Vix, and J.J. Spadaro, J. Food Sci. 40:192 (1975).
Maselli, J.A., Manuf. Confect. October 1969.
Mitchell, J.H., Jr., U.S. Patent 3,689,287, September 5, 1972.
Peanut J. and Nut World 56(5):10 (1977).
Elliott, L.: Readers Digest 86(517):261 (1956).
Smith, C.B., Private Communication, Seabrook Blanching Corporation, Edenton, NC, April 7, 1978.
Matsunaga, A., Method of Making Peanut Flour, U.S. Patent 3,829,589, August 13, 1974.
Ayres, J.L., L.L. Branscomb, and G.M. Rogers, JAOCS 51:133 (1974).
Harris, H., F.Y. Davis, M.S. Van de Mark, K.S. Rymal, and J.J. Spadaro, “Development and use of Defatted Peanut Flours, Meals and Grits,” Agricultural Experiment Station Bulletin, 431, Auburn University, Auburn, AL, (April 1972).
Fan, H.P., J.C. Morris, and H. Wakeman, Ind. Eng. Chem. 40:195 (1948).
Food Process. 37:41 (1976).
Pransannappa, G., H.N. Chandrasekhara, K. Vyas, K.S. Srinlvasan, V. Gowri, I.A.S. Murthy, and M.R. Chandrasekhara, J. Food Sci. Technol. 9(12):174 (1972).
Ishaque, R., I. Ali Shaikh, and S. Magsoud Ali, Sci. Ind. 9(3&4):248 (1973).
Chandrasekhara, M.R., Indian Food Packer, July–August 1975, p. 47.
Peanut J. and Nut World 51(12):6 (1972).
Ayres, J.L., and B.L. Davenport, JAOCS 54:109A (1977).
Spadaro, J.J., J. Am. Peanut Res. and Educ. Assoc. (1):12 (1969).
Nagaraj, H.K., and N. Subramanian, J. Food Sci. Technol. 11(2):54 (1974).
Lair, L., and I. Melcer, Methods for Making Vegetable Protein Concentrates, U.S. Patent 3,809,767, May 7, 1974.
Rhee, K.C., C.M. Cater, and K.F. Mattil, J. Food Sci. 37:90 (1972).
Rhee, K.C., C.M. Cater, and K.F. Mattil, Ibid. 38:127 (1973).
Rhee, K.C., K.R. Natarajan, C.M. Cater, and K.F. Mattil, JAOCS 54:245A (1977).
Khan, M.N., K.C. Rhee, L.W. Rooney, and C.M. Cater, J. Food Sci. 40:580 (1975).
Bhatia, D.S., H.A.B. Parpia, and B.P. Baliga, J. Food Sci. Technol. 3:2 (1966).
Chandrasekhara, M.R., B.R. Ramanna, K.S. Jagannath, and P.K. Ramanathan, Food Tech. 25:596 (1971).
Krishnaswamy, M.A., J.D. Patel, S. Dhanaraj, and V.S. Gooindarajan, J. Food Sci. Technol. 8(6):41 (1971).
Krishnaswamy, M.A., Melchwessenschaft 26(5):283 (1971).
Beuchat, L.R., J. Agric. Food Chem. 25:258 (1977).
Quinn, M.R., L.R. Beuchat, J. Miller, C.T. Young, and R.E. Worthington, J. Food Sci. 40:470 (1975).
Quinn, M.R., and L.R. Beuchat, Ibid. 40:475 (1975).
Sekul, A.A., and R.L. Ory, JAOCS 54:32 (1977).
Beuchat, L.R., Lebensm. Wiss. Technol. 10:78 (1977).
Beuchat, L.R., Cereal Chem. 54:405 (1977).
Matsunoba, A., Private Communication, Toyo Nuts Company, Kobe, Japan, June 30, 1978.
Narayana Rao, N., T.N. Ramachandra Rao, and M.S. Shanthamma, J. Food Sci. Tech. 9:57 (June 1972).
“Amino Acid Content of Foods and Biological Data on Proteins,” Food and Agriculture Organization of the United Nations, Rome, 1970.
Miller, J., and C.T. Young, J. Agric. Food Chem. 25:653 (1977).
Cater, C.M., W.W. Cravens, F.E. Horan, C.J. Lewis, K.F. Mattil, and L.D. Williams, “Protein Resources and Technology: Status and Research Needs,” Avi Publishing Co., Westport, CT, 1977 (Chapter 17).
Ory, R.L., and N.J. Neucere, J. Am. Peanut Res. and Educ. Assn. 3(1) (1971).
Dechary, J.M., G.L. Leonard, and S. Corkern, Lloydia 33:270 (1970).
Lotan, R., E. Skutelsky, D. Danon, and N. Sharon, J. Biol. Chem. 250:8518 (1975).
Anatharaman, K., and K.J. Carpenter, J. Sci. Food Agric. 20:703 (1969).
Tharanathan, R.N., D.B. Wankhede, and M.R. Raghavendra Rao, J. Food Sci. 41:715 (1976).
Cater, C.M., and K.C. Rhee, “Peanut Production in Texas,” Texas A&M University, College Station, TX, January 1975, Chapter 20.
Dawson, R., Anal. Biochem. 41:305 (1971).
Dawson, R., and A.D. McIntosh, J. Sci. Food Agric. 24:597 (1973).
Yu, P.H., “Isolation and Partial Characterization of Arachin and Conarachin from the Seeds of Archis Hypogae L.,” PhD Dissertation, Texas A&M University, College Station, TX, May 1977.
Basha, S.M.M., and J.P. Cherry, J. Agric. Food Chem. 24:356 (1976).
Basha, S.M.M., J.P. Cherry, and C.T. Young, Cereal Chem. 53:586 (1976).
Altschul, A.M., N.J. Neucere, A.A. Woodham, and J.M. DeChary, Nature 203:50 (1964).
Conkerton, E.J., and R.L. Ory, JAOCS 53:754 (1973).
Rhee, K.C., C.M. Cater, and K.F. Mattil, Cereal Chem. 50:395 (1973).
Lawhon, J.T., C.M. Cater, and K.F. Mattil, Cereal Sci. Today, 17:240 (1972).
McWatters, K.H., J.P. Cherry, and M.R. Holmes, J. Agric. Food Chem. 24:517 (1976).
Neucere, N.J., E.J. Conkerton, and N.J. Booth, Ibid. 20:256 (1972).
Neucere, N.J., R.L. Ory, and W.B. Carney, Ibid. 17:25 (1969).
Varela, G., “An Investigation of the Rate of Reaction of Protein with Carbohydrates in Peanuts, to Provide Information Leading to Improved Peanut Products Thereby Increasing the Utilization of this Commodity. University of Granada,” Granada, Spain, September 1970.
Cherry, J.P., and K.H. McWatters, J. Food Sci. 40:1257 (1975).
Cherry, J.P., K.H. McWatters, and M.R. Holmes, Ibid. 40:1199 (1975).
McWatters, K.H., and J.P. Cherry, Ibid. 40:1205 (1975).
Jungman, F.M., “An Analysis of the Market Potential of Peanut Protein Ingredients in Food Processing,” PhD Dissertation, Texas A&M University, College Station, TX, May 1977.
Peanut News 29:5 (March 21, 1978).
Gardner, H.K., Jr., S.P. Koltun, F.G. Dollear, and E.T. Rayner, JAOCS 48:70 (1971).
Natarjan, J.R., K.C. Rhee, C.M. Cater, and K.F. Mattil, J. Food Sci. 40:1193 (1975).
Cherry, J.P., C.T. Young, and L.R. Beuchat, Can. J. Bot., 53:2639 (1975).
Cherry, J.P., L.R. Beauchat, and C.T. Young, J. Agric. Food Chem. 24:79 (1976).
Cherry, J.P., L.R. Beuchat, and P.E. Koehler, Ibid. 26:242 (1978).
Brown, D.F., J. Am. Peanut Res. Educ. Assn. 3(1):208 (1971).
Young, C.T., T.G. Young, J.P. Cherry, Proc. Am. Peanut. Res. Educ. Assn. 6(1) (1974).
Tsen, C.C., P.R.K. Reddy, W.J. Hoover, P.R. Crowley, Proc. IV Int. Congress Food Sci. and Technol. 5:388 (1974).
Watt, B.K., and Merrill, Composition of Foods Agr. Handbook No. 8, USDA, Washington, D.C. (1975).
Rhee, K.C., Unpublished data, Private communication, Texas A&M University, College Station, Texas (August 20, 1978).
McWatters, K.H., and J.P. Cherry, J. Food Sci. 42:1444 (1977).
Author information
Authors and Affiliations
About this article
Cite this article
Lusas, E.W. Food uses of peanut protein. J Am Oil Chem Soc 56, 425–430 (1979). https://doi.org/10.1007/BF02671530
Issue Date:
DOI: https://doi.org/10.1007/BF02671530