WELCOME

Presentation

by

Amit Chauhan(ME 11-001)

Under the guidance

of

Dr. M. V. Ramana(Associate Dean, CAE Madakasira)

Value addition products of

Groundnut

(Archis Hypogaea Linn.)

Content

• Introduction

• Production

• Groundnut

• Groundnut classification

• Groundnut parts

• Groundnut products

• Review of literature

Introduction

• High nutritional value.

• Each part of plant is valuable.

• High production in country.

• Undergoes to huge losses.

• High susceptibility for value addition.

• Great demand for value added products.

• It is major commercial and cash crop of the country.

• It contributes 40% of the area and 30% of the production of

oilseed crop in India and ranks first in area and second in

production in the world.

• Gujarat stands first with total area of 18.4 Lakh hectare with

productivity of 1355 kg/ ha.

• Groundnut seed contains about 46% edible oil, 21.4-36.4%

protein, 6.0- 24.09% carbohydrates.

• It supplies about 5.6 calories per grain when consumed raw and

5.8 calories per grain when consumed roasted.

• It is a rich source of essential amino acids, minerals, and

vitamins.

Groundnut (Archis Hypogaea L.)

Classification of Groundnut

Domain: Eukarya

Kingdom: Plantae

Phylum: Magnoliophyta

Class: Magnoliopsida

Order: Fabales

Family: Leguminosae

Sub-family: Papilionaceae

Genus: Arachis

Species: Hypogaea

Groundnut facts

• The botanical name for groundnut, Arachis hypogaea Linn., is

derived from two Greek words, Arachis meaning a legume and

hypogaea meaning below ground, referring to the formation of pods

in the soil.

• Groundnut is known as “King of edible oil seed”.

• It is agreed that it is a very misleading name, considering the peanut

isn't really a nut. It's actually a legume.

• Did you know part of the peanut is used as an ingredient in

explosives?

• Although many know it as the peanut, it also has many other

common names. Among the English ones are goober, groundnut,

pinder, earthnut, monkeynut and ground pea.

20102011

20122013

1.91.6

1.221.2

5.945.68

5.25.1

India World

ProductionGroundnut crop production in India was 9.472 MT on 5.25 M Ha

area over World Groundnuts production 45.23 MT over 25.45 M

Ha area in 2013. (source www.faostat.org accessed on 7 feb,2015 @ 5:10 pm GMT)

Fig. Groundnut oil production trend

Fig. Groundnut consumption sheet

Groundnut parts

• The testa is composed of carbohydrates,

cellulose, protein, and phenolic

compounds,

• cotyledons have mainly oil and protein.

• The germ contain high proportion of

protein, reducing sugar and disaccharides

(Nagaraj 1988).

Husk

Fig. Groundnut parts

Part Content (%)

Cotyledon 92-94% of the seed

Germ 3-4% of the seed

Testa 4-5% of the seed

Hull or husk ~25% of the pod mass

Groundnut Kernel• Untreated- consumed directly.

• Roasted-Groundnut seeds are roasted

using vegetable oil with or without salt

(1-4%) by applying dry heat, or on sand

for an even distribution of heat.

Mechanical roasters are also available in

market.

• Parboiled nut- The freshly harvested

groundnut pods are boiled in 6% salt

solution (brine) for about 20 min and

shelled, before the seeds are consumed.

Fig- Paraboiled nut

Fig- Roasted nut

Shelled &Cleaned

groundnut

Nuts in1st roaster

2nd Roaster

Cooler

Coater

Salter

Packaging

Nut fryer

Cooler

Salter

Salted nuts

Sorter

Fig- Flow chart for roasting of nuts

Typical equipment for roasting of groundnut-

Fig - Gas heated roaster Fig - Electric roaster

PEANUT CHIKKI

(JAGGERY GROUNDNUT CHIKKI)

• Chikki is a simple combination ofnutritious components likeGroundnuts / Millet / Puffed Rice/Til (Sesame) bound together withother components like Jaggery

• It is prepared by mixing roasted anddecorticated groundnut seeds in ahot slurry of sugar.

• It is highly nutritive and possesseslong life.

• It is hygroscopic in nature sorequired dry and moistureimpermeable packaging.

Groundnut Kernel

Roasting of Nut

Preparation of syrup of jaggery

Mixing of nut in syrup

Cooling & Cutting

Packing

Fig- flow chart for preparation of CHIKKI

Groundnut Oil

• Raw groundnut oil is yellow and has a nutty

odor and taste.

• It contains mucilage, albuminous material, and

free fatty acids.

• To obtain a pale-yellow color, the oil is

neutralized and refined (Nagaraj 1988).

• Groundnut oil is extracted by three methods;

hydraulic pressing, screw pressing, and

solvent extraction. The solvent extraction

process gives a higher oil yield (Kadam and

Chavan 1991).

• The groundnut oil is mostly used as a cooking

medium, and it may be processed into a varity

of products.

Property Sinkarzie F-mix JL 24 Manipintar

Saponification value

(mgKOH/g oil)

208.97

(±0.58)

189.34

(±0.52)

144.70

(±0.63)

194.25

(±0.57)

% Free fatty acids (%

FFA)

9.70

(±0.30)

14.21

(±0.11)

12.80

(±0.11)

8.09

(±0.21)

Iodine value (mg/100

g)

79.10

(±0.15)

86.93

(±0.26)

80.37

(±0.15)

86.61

(±0.26)

Table - Chemical composition of peanut oil

Variety Specific

gravity

(at 25°C)

Refractive

index

(at 25°C)

State at

25°C

Colour Odor

Sinkarzie 0.89

(±0.00)

1.460

(±0.00)

Liquid Pale

yellow

Nutty F-mix 0.89

(±0.00)

1.461

(±0.00)

JL 24 0.90

(±0.00)

1.460

(±0.00)

Manipint

ar

0.90

(±0.00)

1.459

(±0.00)

Table 3. Physical properties of peanut oil from four different

peanut varieties.

Material Cleaning Crushing Flaking Cooking

Processing

Peanut Cake

Extraction Workshop

Pressed Crude Oil

Purification of Oil

Centrifugal Filter

Plate Filter

Refined Oil

Crude Oil

Meal

Fig- Flow chart for Groundnut Oil Processing

Fig- Flow diagram for Groundnut Oil Refining

Groundnut Meal

• A typical content sheet is

given below.

Fig- Groundnut Meal

Particular Content

Moisture 12%

Protein 45%

Oil 1%

Sand & silica 2.5%

Fiber 14%

Aflatoxin 100 PPB

Groundnut Powder (VERUSENAGA PODI)

• Groundnut powder is prepared

by crushing and grinding the

dried shelled and cleaned

groundnuts seeds.

• It may be natural or defatted

powder.

• Groundnut powder can be used

for direct consumption,

preparation milk, or ingradient

for other recepies.

Fig- Flow chart for Groundnut powder

Decorticated Groundnut

Shelling Testa

Kernels

Grinding

Sieving

Groundnut powder

Coarse

Drying

Groundnut chutney

• Groundnut chutney is very simple

and easy to prepare.

• It possesses same nutritional values

as groundnut.

• It is prepared of different

composition to be served with

different recepies.

• Mostly groundnut chutney is liked

with Dosha and Edli.

Groundnut milk

• Peanut milk is a imitated beverage

prepared by peanuts and water.

• Recipe variations include salt,

sweeteners, and grains.

• It does not contain any lactose and is

therefore suitable for people

with lactose intolerance.

• It can be substituted up to 20% for

whole milk in preparation of ice-

cream.

Dehulling Steaming

Grinding (Coarse)

Centrifugation

Addition of water

Grinding (Fine)

Reconstitution

Vacuum deodorizing

H. Pressure Steaming

Homoganizing

Groundnut milk

Cooling

Packed milk

Groundnut

Residue

Fig- Flow chart for Groundnut milk

Groundnut Butter• Groundnut butter is prepared by grinding roasted and blanched

groundnut seeds.

• Seeds are heated at 160°C for 40-60 min, then cooled,

blanched, and fine milled to a paste.

• Canadian chemist Marcellus Gilmore Edson was the first to

patent peanut butter, in 1884.

Nutritional value per 100 g of butter.

Energy 2,462 kJ (588 kcal)

Carbohydrates 20 g

Starch 4.8 g

Sugars 9.2 g

Dietary fiber 6 g

Fat 50 g

Protein 25 g

Heated in aair roasterat 177°C

Blanchingin a rotarycylinder

First grinding(coarse) toproduce butter at 71 um

Add Ingredients:1.5% stabilizer1.0% salt1.5% dextrose1.5% sucrose

Second Grinding Fine

Mixing, Degassing, and Cooling

ProcessingAnd Storage

Groundnut

Fig- Flow chart for Groundnut Butter

Groundnut protein isolate (cheese)•Protein isolates are white, and are free

from nutty flavors.

•Groundnut protein consists of two

globulins namely arachin (93% of

defatted seed protein) and conarachin.

•Replacement levels of 40% and 50%

were found to be optimal in producing

cheese analogs.

•These isolates can replace about 80%

of milk solids without changing the

texture, and about 60% without loss of

flavor, color, or overall acceptability in

the preparation of frozen desserts .

Table -The chemical composition and essential amino acids of

groundnut.

Content Percentage Content g/(100 g of

protein)

Protein 25.2 Lysine 4.0

Oil 48.2 Threonine 3.12

Starch 11.5 Valine 4.59

Soluble sugar 4.5 Methionine+cystei

n

2.56

Crude fibre 2.1 Isoleucine 3.69

Moisture 6.0 Leucine 6.95

Phenylalanine+

Tyrosine

10.12

Table 1. Proximate and energy composition of raw peanut

(fresh weight basis)

Ash (%)Crude fibre (%)

Moisture (%)Carbohydrate (%)

Crude protein (%)Crude fat (%)

0

10

20

30

40

50

Ash (%)

Crude fibre (%)

Moisture (%)

Carbohydrate (%)

Crude protein (%)

Crude fat (%)

Fermented Products

1. Curd (Tofu)

2. Onkom

1. Curd (Tofu)- The groundnut curd is a popular dish in China

and Japan. To prepare the curd, groundnut seeds are soaked

overnight and ground to an emulsion. This fine emulsion is

boiled or steamed and filtered through a fine cloth. A small

quantity of calcium or magnesium sulfate is added to

precipitate and the material is allowed to settle.

Now transfer the material into boxes, lined with cloth

filters or is spread on trays. The curd is served as a soup or

can be deep fried in oil for table purpose.

2. Oncom- It is, popular in Indonesia, generally prepared from

groundnut pressed cake.

• There are two types of oncom, when fermentation is carried

out by Neurospora sp it is red oncom and when fermentation

is carried out using Rhizopus oligosporus it is called black

oncom.

• Oncom is rich in vitamin B12.

Fig- Red Oncom Fig- Black Oncom

Groundnut Hull

• Groundnut hull forms about 25% of the total

pod mass produced. The majority of

groundnut hull are either burned, dumped, or

left to deteriorate naturally.

• Hull contains more than 60% fiber, and

therefore, has low digestibility.

• It is utilised in briquetting and cattle feed.

• Ground husk ash can be used substitute for

ordinary Portland cement to some extent.

• Husk is also used for making of Charcoal

and activated carbon.

Aflatoxin• Aflatoxins are toxic metabolites produced by certain fungi in/on

foods and feeds. They are probably the best known and mostintensively researched mycotoxins in the world. Aflatoxins havebeen associated with various diseases, such as aflatoxicosis, inlivestock, domestic animals and humans throughout the world.

•Production of aflatoxin due to

the invasion of the fungus

Aspergillus flavus to groundnut

pod/kernel is a serious problem in

the trade of groundnuts.

Effects of Aflatoxins

Mazor aflatoxin effected products

Fig- DawadawaFig- Kulikuli

Fig- Dawka

1.02 2.9 7.6 10.8515.8

42.49

76.91

0

10

20

30

40

50

60

70

80

90

Roastedpeanut

Dawadawa Nkati Cake Dakwa Poundedraw

peanut

Paste kulikuli

Avg Aflatoxin (ppb)

Fig- Average total aflatoxin content in cottage industry processed

groundnut products

0

10

20

30

40

50

60

70

80

90

New Crop In-shell Unknown crop Old crop

1.65 7.6 8.86

88.82Total Aflatoxin (ppb)

Fig- Average total aflatoxin content in raw groundnuts

Conclusion

• The study has established the nutritive value of the peanut seeds

which could be considered as good sources of protein and oil.

• They can therefore be used to fight against malnutrition, especially

protein energy malnutrition.

• For soap-making, it will be beneficial to use the oil from Sinkarzie

because of its high saponification number.

• When products which require high protein contents are to be

developed, JL 24 will be useful because of its high protein content.

• The presence of calcium, magnesium and phosphorus is good

indication that the peanut varieties studied are rich in the minerals

for bone formation.

• The oils are non-drying and this qualifies them to be used in the

paint industry.

• The large saponification values obtained indicate that the oils

will be useful in the soap industries and in the manufacture of

lather shave creams.

• Groundnut milk can be used as substitute for natural milk to

some extent.

• Afloxine is very harmful for human health so take when

consuming groundnut products.

Thank you