Proximate Composition of Peanut Milk Prepared by Different Methods

Yadav, Perugu Balachandra; Edukondalu, L.; Patel, Swati; Rao, D Bhaskara

doi:10.20546/ijcmas.2018.710.276

Cited by 8 publications

(9 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The present study report was in accordance with [13] reported that based on the proximate compositional analysis roasting method of peanut improves the quality of the peanut milk compared to soaking and raw peanuts. Adeiye et al [24] reported that the peanut milk was prepared by groundnut milk extract by fresh, roasted (170°C, 25 min) and steeped (water, 20 min) groundnuts.…”

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Cosupporting

confidence: 92%

“…The present study report was in accordance with the study Yadav et al [13] reported that based on the proximate compositional analysis roasting Based on sensory score the acceptance of pretrearments for preparing peanut milk was as Roasting > Soaking > Blanching > Fresh >…”

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Cosupporting

confidence: 92%

“…Colour and appearance of this peanut milk was dull white in nature. Yadav et al [13] reported that during soaking method for peanut milk preparation moisture content in the peanut milk was increased compared to raw peanuts.…”

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Localmentioning

confidence: 99%

“…Yadav et al [13] reported that raw peanuts proximate composition like moisture, protein, carbohydaratewas analyzed and its value was 5.25% (wb), (25.48%), 17.43% respectively.…”

Section: Proximate Analysis Of Local Variety and Co 6 Variety Of Peanutsmentioning

confidence: 99%

See 3 more Smart Citations

Study on Standardisation and Quality Evaluation of Peanut Milk by Different Processing Methods

Sakthi

Meenakshi

Kanchana

et al. 2020

EJNFS

View full text Add to dashboard Cite

Peanut (Araches hypogea) is an important oilseed crop originated from South Africa, while India representing one of its leading producer nearly 14% of world peanut production. Now a days some of the lifestyle changes and medical issues like cow’s milk allergy, lactose intolerance and hypercholesterolemia people were shifted into plant based nondairy beverages. Peanut milk was developed from two different peanut varieties viz., TNAU CO-6 and local variety. Proximate composition of local and TNAU CO 6 variety of peanut was analyzed and the carbohydrates, protein, fat was high in TNAU CO 6 peanut variety and its value was 26.7 (g/100g), 27.8 (g/100g), 38(g/100g) when compared to local variety, its value was 25.2 (g/100g), 24.7 (g/100g), 39(g/100g) respectively. Peanut milk was extracted by five different processing method: fresh soaking, blanching, roasting and germination methods in both local and TNAU CO 6 variety. Peanut milk prepared without any treatments and processing was considered as a control peanut milk. Among the different treatment, the best treatment was selected based on sensory scores in each processing methods of both peanut varieties. Among these different treatments blanching method B1 (2mins) was best in local variety, B2(3 mins) was best in CO 6 variety. In roasting method R2 (roasting for 5 mins and soaking for 3 hrs), soaking method S2(3 hrs soaking), germination method G1(8 hrs germinated) was best treatment in both the selected peanut varieties. Based on the observation and sensory evaluation, the result showed that among these five processing methods roasting method was the best method for the peanut milk extraction and its physiochemical properties were analyzed in both the varieties of prepared peanut milk among these CO 6 variety peanut milk had good result and better acceptability.

show abstract

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Cosupporting

confidence: 92%

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Cosupporting

confidence: 92%

Section: Sensory Evaluation Of Peanut Milk By Different Processing Methods In Localmentioning

confidence: 99%

“…Yadav et al [13] reported that raw peanuts proximate composition like moisture, protein, carbohydaratewas analyzed and its value was 5.25% (wb), (25.48%), 17.43% respectively.…”

Section: Proximate Analysis Of Local Variety and Co 6 Variety Of Peanutsmentioning

confidence: 99%

See 2 more Smart Citations

Study on Standardisation and Quality Evaluation of Peanut Milk by Different Processing Methods

Sakthi

Meenakshi

Kanchana

et al. 2020

EJNFS

View full text Add to dashboard Cite

show abstract

“…Latif, Pfannstiel, Makkar and Becker (2013) asserted that the peanut seed contained 94.1% DM, 51.8% CO, 26.0% CP, and 2.1% CA; while in another study, the moisture content of peanut varieties was found to be 5.63% (Akkaya et al, 2017). The moisture contents of peanut varieties were determined to range between 4.12 and 4.75% by Mora-Escobedo, Hernández-Luna, Joaquín-Torres, Ortiz-Moreno and Robles-Ramírez (2015), between 6.22% and 6.62% by Ginting, Rahmianna and Yusnawan (2018), as 5.25% by Yadav, Edukondalu, Patel and Rao (2018), between 5.53 and 5.93% by Shibli, Siddique, Raza, Ahsan and Raza (2019), and between 3.93 and 4.85% by Zahran and Tawfeuk (2019). The recommended moisture content for peanuts is 6% (Barbara et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Ayaşan

Ülger

Çil³

et al. 2021

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

This study was carried out to determine the nutritional value of some selected peanut varieties and line in the Eastern Mediterranean Agricultural Research Institute of Adana, Turkey. The peanut varieties used were Gazipasa, Sultan, NC7, Cihangir, and Halisbey; while the peanut line was DA335/2011. The chemical composition, metabolizable energy (ME), net energy lactation (NEL) and organic matter digestibility (OMD) of the selected peanut varieties and line were determined through Hohenheim in vitro gas production technique. Incubation times for Hohenheim gas production technique were 3, 6, 9, 12, 24, 48, 72 and 96 hours. The analysis of variance (General Linear Model) was carried out using the SPSS package program. The differences among groups in terms of nutrient contents were found to be significant (P<ou=0.05), except for dry matter (DM) and hemicellulose (HC). The highest crude protein (CP) (40.13%) was found in Sultan variety, while the crude oil (CO) content was found to be between 21.32 and 31.01%. The ADF, NDF, and ADL content of the peanut varieties and line were within the ranges of 2.32-7.91%, 4.85-9.88%, and 0.43-2.62%, respectively. Conversely, the Sultan variety had the highest crude cellulose (CC) value, Cihangir variety was determined to contain the highest hemicellulose (HC) value. The differences in 24 hour gas and methane production among different peanut varieties and line were found to be not-significant. (P > 0.05).

show abstract

Stability of Peanuts

Yu¹

2023

Sustainable Food Science - A Comprehensive Approach

View full text Add to dashboard Cite

Proximate Composition of Peanut Milk Prepared by Different Methods

Cited by 8 publications

References 2 publications

Study on Standardisation and Quality Evaluation of Peanut Milk by Different Processing Methods

Study on Standardisation and Quality Evaluation of Peanut Milk by Different Processing Methods

Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

Stability of Peanuts

Contact Info

Product

Resources

About