Peanut proteins as food supplements: A compositional study of selected Virginia and Spanish peanuts |
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Authors: | Edith J Conkerton Robert L Ory |
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Affiliation: | (1) Southern Regional Research Center, ARS, USDA, 70179 New Orleans, Louisiana |
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Abstract: | Three peanut cultivars (Virginia, red-skinned, and white-skinned Spanish) were analyzed and compared as potential protein
supplements for food uses. The seeds were solvent-extracted in the laboratory to yield defatted flours with 9–10% nitrogen
contents. Protein isolates were prepared from the flours by subsequent extraction with dilute salt solutions buffered at pH
7.0. Various parameters were compared, such as total protein contents, soluble proteins, amino acid compositions of flours
and protein isolates, free amino acids and free sugars of defatted flours, and certain trace minerals in flours and soluble
proteins. The application of these results to the selection of certain types of peanuts for potential uses as protein supplements
in food products is discussed.
Presented in the Symposium, Oilseed Proteins, 66th Annual AOCS Meeting, Dallas, Texas, April 27–30, 1975. |
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