Studies on groundnut protein concentrates prepared by alcohol and acid washing of the defatted flour.

Nagaraj, H. K. and Subramanian, N. (1974) Studies on groundnut protein concentrates prepared by alcohol and acid washing of the defatted flour. Journal of Food Science and Technology, 11 (2). 54-57, 21 ref.. ISSN 0022-1155

PDF journal of Food Science and Teclnology., Vol. 11, No. 2, March-April 1974, pp. 54-51.pdf - Published Version Restricted to Registered users only Download (155kB)

Abstract

Defatted groundnut flour was extracted with 80% ethanol, 80% isopropanol and 0.05 N HCl with a view to obtaining bland protein concentrate. The total soluble solids extracted were about 15% with the alcohols and about 22% with acid. The acid-extracted residue contained about 67% protein and showed a very low trypsin inhibitor activity. All the 3 extracted samples had aflatoxin levels below detectable limits while the original sample had 38 parts/billion. The nutritional value of the protein measured as PER remained unaffected in the extracted residues.

Item Type:	Article
Uncontrolled Keywords:	AFLATOXINS-; groundnut protein concentrates, aflatoxins in; GROUNDNUTS-; manufacture of groundnut protein concentrates; trypsin inhibitors activity of groundnut protein concentrates; nutritional values of groundnut protein concentrates; aflatoxins in groundnut protein concentrates; INHIBITORY-SUBSTANCES; groundnut protein concentrates, trypsin inhibitors activity of; PROTEINS-(UNCONVENTIONAL); groundnut protein concentrates, nutritional values of; groundnut protein concentrates, manufacture of; TRYPSIN-; NUTRITIONAL-VALUES; groundnut proteins concentrates, nutritional values of
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Sep 2013 06:35
Last Modified:	18 Sep 2013 06:35
URI:	http://ir.cftri.res.in/id/eprint/7146

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