EFFECT OF PROCESSING CONDITIONS ON SOME CHARACTERISTICS OF PEANUT MILK AND THE REMAINING CAKE

Peanut milk prepared by using several processing conditions was subjected to some chemical, physical, and organoleptic evaluations. The remaining cakes were also evaluated for their chemical composition and protein digestibility index (P01). Processing conditions included boiling and / or soaking for different times using different sequences in order to reduce the beany flavor associated with the prepared peanut milk in­creased whereas protein content, total solids and density decreased as boiling time of the peanut was increased. Sensory evaluation of peanut milk indicated that prolonged soak­ing in NaHCO3 followed by boiling in the same solution, although reduced sulfur and bitter flavor as well as mouth feel, it enhanced its beany fla­vor. Boiling in 1% NaHCO3 for 10 min followed by boiling in water (3:1, water: peanut) for 10 min was the best and shortest treatment that pro­duced a product having lightest color, lowest stringent flavor, and high­est overall acceptability score in comparison with milk produced using other processing conditions. Protein, ash, carbohydrates and total lipids of the remaining ocakes were in the range of 15.17 - 20.07%, 1.51 -2.22%, 25.28 - 27.50 and 48.43 - 56.28%, respectively. Also PDI ranged from 50.96 - 73.00, Increasing boiling time from 10 to 30 min of peanuts soaked for 18h greatly improved PDI of protein cakes.