Studies on bland groundnut (peanut) flour.

Groundnut was flaked to 2 mm thickness at 12% moisture, dried to 4-5% moisture, defatted by hexane and solvent extracted using (i) 90% isopropanol, (ii) 90% ethanol, (iii) 70% ethanol at 50 degree C, azeotropic mixtures of (iv) hexane and methanol in a 75:25 ratio, and (v) hexane and isopropanol at 80:20 to remove the nutty flavour and to obtain a bland flour, which was subsequently extracted with HCl and NaCl, dried and ground, and studied for N solubility, emulsifying capacity and flavour. Of the solvents used, only (i) gave an odourless, white bland flour, suitable for manufacture of a milk-like beverage.