Comparison of the proximate composition of peanut milk and milk powder using different methods

Abstract

Peanuts (Arachis hypogaea) are good food for infants suffering from various forms of malnutrition and for individual with lactose intolerance allergies. Peanut milk does not contain any lactose and is therefore suitable for people with lactose intolerance. In this research study, peanut milk was prepared by three different methods namely, by normal soaking, soaking in 1% NaHCO3, and roasting. The proximate composition of peanut milk consists of moisture content, protein content, carbohydrate content, fat content, ash content, total solids and pH values. The peanut milk was then converted into powder by spray drying technology. Finally the nutritive value of peanut milk and powder were compared. In normal soaking method of peanut milk preparation the values of proteins, carbohydrates, fat and ash were 3.68%, 4.70%, 2.16% and 0.24% respectively. In soaking in 1% NaHCO3 method of peanut milk preparation, the values were 3.11%, 5.58%, 1.86% and 0.26% respectively. In roasting method of peanut milk preparation the values were 3.23%, 3.78%, 3.53% and 0.18% respectively. Peanut milk powder prepared by normal soaking, soaking in 1% NaHCO3, and roasting the values of proteins, carbohydrates, fat, ash and crude fiber in peanut milk powder were; 27.05%, 18.22%, 45.89%, 2.86% and 1.11%; 29.97%, 18.79%, 42.18%, 2.45% and 1.31%; 27.44%, 15.25%, 48.35%, 2.12% respectively. On comparison between peanut milk and peanut milk powder, it was noticed that nutritionally peanut milk powder was superior.