Amino acid composition of groundnut protein isolates.

Processes for the production of protein
isolates from whole groundnut kernel and
edible quality screw-press cake have been
developed at this Institute1,2,3. In the ultimate
choice of optimal processing procedures,
their influence on the physico-chemical properties,
amino acid make-up and nutritive
value of the isolates are considerations of major
importance. Eapen and Kalbag4 have studied
the physico-chemical aspects of some of the
operations in the integrated process for groundnut
with particular reference to the denaturation
of the protein. Subramanian et al5.
have examined the effect of the different
methods of drying on the solubility and nutritive
value of the final isolates from screwpress
cake. Complementary to these investigations,
the essential amino acids content of
these isolates was determined. The results
are presented in this communication.