Physico Chemical Properties of Groundnut (Arachis hypogaea L.) and Defatted Groundnut Cake
Preeti *
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
Ramappa, K. T.
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
Udaykumar Nidoni
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
P. F. Mathad
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
Sunil Shirawal
Department of Farm Machinery and Power Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
Swapna
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur-584101, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
Groundnut (Arachis hypogaea L.) is an important oil seed that serves numerous food purposes. After the oil extraction, defatted groundnut cake (DGC) /meal is produced and not used efficiently due to many post processing issues. Utilization of defatted meal/powder in the development of nutritional food products could be an excellent means of addressing malnourishing in developing countries along with customary cattle feed. Groundnut and DGC of Kadiri-Lepakshi 1812 (KL-1812) variety were used in this study to investigate the physico chemical properties and hence possibility of their application in food system. They resulted that the physical properties of groundnut and DGC required viz., physical properties like size, projected area, bulk density, true density, porosity, colour, angle of repose, coefficient of internal friction and coefficient of external friction), textural properties (hardness), proximate composition (moisture content, crude protein, crude fat, crude fibre, ash and carbohydrate), microbiological parameters (TPC and Aspergillus sp.) were determined by using the standard methods.
Keywords: Defatted cake, crushing, grinding, value added products, rural employment