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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2388-2391
DOI: https://doi.org/10.20546/ijcmas.2018.710.276


Proximate Composition of Peanut Milk Prepared by Different Methods
Perugu Balachandra Yadav1*, L. Edukondalu2, S. Patel1 and D. Bhaskara Rao3
1ICAR-Indian Agricultural Research Institute, New Delhi, India
2Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla, Andhra Pradesh, India
3Acharya N.G. Ranga Agricultural University, Guntur, Andhra Pradesh, India.
*Corresponding author
Abstract:

Peanuts (Arachis hypogaea) are good food for infants suffering from various forms of malnutrition and for individual with lactose intolerance allergies. Peanut milk does not contain any lactose and is therefore suitable for people with lactose intolerance. In this study, peanut milk was prepared by three different methods namely, by normal soaking, soaking in 1% NaHCO3 and roasting. The proximate composition of peanut milk consists of moisture content, protein content, carbohydrate content, fat content, ash content, total solids and pH values. Quality of the milk prepared by these three different methods was compared. The moisture in raw peanuts was 5.25% (wb). The raw peanuts recorded a good amount of protein (25.48%) which is good for health. The carbohydrates which consists mainly sugars were also present which occupied the share of nutritive value up to 17.43%. The fat and ash contents in the peanuts were found to be 47.27 and 1.84% respectively. In normal soaking method of peanut milk preparation the values of proteins, carbohydrates, fat and ash were 3.68%, 4.70%, 2.16% and 0.24% respectively. In soaking in 1% NaHCO3 method of peanut milk preparation, the values were 3.11%, 5.58%, 1.86% and 0.26% respectively. In roasting method of peanut milk preparation the values were 3.23%, 3.78%, 3.53% and 0.18% respectively.


Keywords: Peanut milk, Soaking, Roasting
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How to cite this article:

Perugu Balachandra Yadav, L. Edukondalu, S. Patel and Bhaskara Rao, D. 2018. Proximate Composition of Peanut Milk Prepared by Different Methods.Int.J.Curr.Microbiol.App.Sci. 7(10): 2388-2391. doi: https://doi.org/10.20546/ijcmas.2018.710.276