Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods

The functional properties of the defatted peanut meal produced by aqueous extraction, solvent extraction and cold screw pressing followed by solvent extraction were studied. Good gelling property, color and nitrogen dispersibility as well as the high protein content of the defatted peanut meals produced by these methods were verified to be the critical functional properties for their high value of application to the food industry (e.g. production of ham sausages or hotdog sausages) though they are not suggested to be applied to the foods needing good oil binding capacity, emulsifying activity or stability and foaming capacity or stability. These results should provide valuable reference data for the application of defatted peanut meal to the food industry, the correct selection of processing method of peanut kernels which should be pursued by manufacturers and the determination of research direction that peanut processing technologists should be interested in.