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

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.