Production of protein isolate from groundnut (peanut).

Oilseeds constitute some of the most concentrated forms of food in nature and contain
fairly large quantities of protein besides the oil. Among the different constituents of
the seed, only the oil has so far been considered of value for human consumption and the
oil cake residues left behind after extraction have been used mainly as live-stock feed
and manure. Scientific research conducted during the past few decades in this country
and elsewhere has shown that the oilseed meal, if properly prepared and processed, can
serve as a valuable protein supplement to human dietaries and that the proteins isolated
from oilseed meals are likely to find extensive use in specialised food preparations suitable
for feeding infants and children1.
Isolated vegetable proteins have certain advantages over the parent raw materials in
that they are free from: (1) insoluble and indigestible carbohydrates which may swell
and interfere in the digestion and utilization of protein particularly in children, (2) odoriferous
and bitter principles present in the natural materials which may affect their palatability
and (3) trypsin inhibitors, phytates etc., which may affect adversely their nutritive value.
Further, protein isolates are 2-4 times as concentrated as the protein source and possess
a bland taste, thus permitting ready blending with other natural foodstuffs for increasing
their protein content without affecting their palatability.