Peanut flour

Peanut is the most important oil seed in the world, and rapidly becoming a valuable source of plant protein. Peanut proteins are relatively rich in amino acids needed for growth of school age children, except for lysine. In addition, roasted peanut kernels are an excellent source of folate, niacin and vitamin E, but are deficient in vitamins A and C and the minerals calcium and iron.

Research has shown that peanut seeds are a potential source of food-grade protein for the fortification of food products. Such protein could be concentrated from residual cakes and flours through industrially applicable techniques.

Peanut flours are made from peanuts roasted to a light, medium, or dark degree. Part of the peanut oil then is removed from crushed peanuts by pressing. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to 52.2 grams per 100 grams.

Culinary professionals use peanut flour as a thickener for soups, a flavor and aromatic enhancer in breads, pastries and main dishes. When peanut flour is combined with cereal flours and milk solids and baked into breads or other staple items of the diet, the daily intake of protein can be raised considerably.

Study found that peanut flour had thickening properties in an instant peanut beverage mix but also increased separation rate. Modification of peanut flour proteins may improve functionality in beverages as well as in products such as protein bars and baked products.
Peanut flour