Development of different products using defatted groundnut cake flour
P Shanthikumar, R Sushma Devi, R Preetham, J Sai Prasad and K Sandhya
Groundnut is an important cash crop for domestic markets as well as for foreign trade in several developing and developed countries. Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q 10 and contains all the 20 amino acids with highest amount of arginine. Further defatted groundnut cake (DGC) used in preparation of different value added products such laddoo, chutney powder etc., Different formulation of laddoo product were evaluated for their appearance, texture, taste, flavour and overall acceptability through sensory evaluation. The most acceptable formulation of laddoo product was S3(50:50) with highest sensory score. Among DGC chutney powder formulations, the most acceptable product was S4 (100:0). Because 100% of the defatted groundnut cake flour was added to the mixture. Flavour, appearance, taste, texture were the major properties accepted by panelists. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. These products will be suggested for commercial production with good nutritional properties and which can be maintain the good health of human.
P Shanthikumar, R Sushma Devi, R Preetham, J Sai Prasad, K Sandhya. Development of different products using defatted groundnut cake flour. Int J Res Agron 2025;8(1S):173-176. DOI: 10.33545/2618060X.2025.v8.i1Sc.2356