Peanut Composition, Relation to Processing and Utilization

Abstract

Meat Institute Foundation. This paper reports research sponsored by the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned number 475 in the series of papers approved for publication. The views and conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or endorsement of the Department of Defense.

Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

“…DPM proteins used as nitrogen source might induce fungi to secrete proteases which could specifically hydrolyse DPM proteins during fermentation. Furthermore, DPM had a large amount of cellulose (Hoffpauir, 1953). CPE might contain cellulolytic enzyme that could decrease the viscosity of the reaction mixture and enhance the protein dissolution, and then accelerate the hydrolysis (Ansharullah & Chesterman, 1997;Guan & Yao, 2008).…”

Antioxidant capacity and sensory profiles of peanut skin infusions

“…The color of raw peanut skins is attributed to tannins and catechol-type compounds (Sobolev & Cole, 2004). These tannin materials contribute to the bitter flavor of peanut products from which the skins have not been removed (Hoffpauir, 1953). Evaluation of the sensory properties of peanut skin infusions are important to determine the factors affecting the product attributes, acceptance and preference especially if this product is to be marketed as a antioxidant-rich beverage.…”

Variations in total amino acid content of peanut meal

“…With the recent automation of ion-exchange chromatography using the Spackman et al (1) technique, it has been possible to obtain rapid and accurate values for the amino acid composition of food products. In a summary article, Hoffpauir (2) in 1953 reported the amino acid composition of peanuts. Several other publications (3)(4)(5) have since reported conflicting values in the total amino acid composition of peanuts.…”