Thiamine, riboflavin and nicotinic acid content of processed groundnut milk and curd.

IT has been reported that heat treatment during
the processing of groundnuts for butter, meal,
and the confectionery trade results in large
and varying losses of thiamine chloride. (1)
During the processing of groundnut milk (2)
the nuts are subjected to roasting at 120-130°C
for about 10 minutes and the emulsion therefrom
is steamed for about half an hour to expel the
characteristic nutty flavour. The present study
was undertaken to determine the effect of heat
treatment involved in the processing of groundnut
milk on its content of thiamine, riboflavin
and nicotinic acid.
Chitre and Patvardhan (3) have studied the
effect of sour curdling of milk on some vitamins
and reported that the riboflavin content was
found to increase and nicotinic acid to
decrease due to fermentative changes. A similar
study has been made to determine the effect of
lactic fermentation on the vitamin content of
groundnut milk.