Vol. 12, Issue 12 (2023)

Author(s):
A Saikumar, B Manjula, R Aruna, T Chandrika, M Gagan Kumar and PVK Jagannadha Rao

Abstract:
Groundnut is a rich source of protein with biological value and highly desirable both in raw and roasted form. Peanuts after oil extraction gives a lot of meal called as deoiled peanut cake which contains 50-55% of high-quality protein. The extraction of protein powder from de oiled peanut flour is necessary to provide the food industries with new high protein food ingredient for various food product formulations. The protein from the de-oiled peanut oil cake was extracted by alkaline extraction at room temperature by using pH from 4 to 9.5. The amount of protein obtained from 150 µm and 250 µm sized de-oiled flour were 58% and 85%. Protein film solution at different concentrations of 0.5 g CMC and 1.5 g CMC was prepared and edible films for food packing were prepared.