Project
An Interdisciplinary Approach to Optimum Food Utility of the Peanut in Semi-Arid Tropical African – Sudan
Details
Project Code:
AAM/FT/C
Start Date:
1982
End Date:
1987
CRSP Phase:
Phase 1
Budget:
$314,749
Countries:
Sudan
Participants
Lead University:
Alabama A&M University
Other Partners:
Agricultural Research Corporation and Food Research Centre (Sudan)
Principal Investigator(s):
Bharat Singh (US); H.M. Ishag (Sudan)
Co-Principal Investigator(s):
B. Bashir (Sudan)
Overview
Research objectives were designed to determine variations in environment, socioeconomics and food technologies as they constrain the preservation and utilization of peanut and peanut products in the Sudan. Results of a recently completed survey in the Sudan indicate that peanut is widely used in the Sudan in various forms including roasted, ground (or pastes), peanut oil, boiled and raw. The most commonly utilized form is the roasted peanut followed by ground (or paste). There is certainly a need for research (a) to increase utilization of peanut into more refined/processed forms, (b) improvement of packaging to increase shelf-life of peanut products, (c) utilization of peanut flour (after extracting oil) to increase protein value of cereal-based foods and (d) to improve the methods of storage, and post-harvest handling, and inventory management techniques. It was found during a recent trip completed to Senegal, Mall, Burkina Faso, and Niger that peanut paste and oil cake are used very commonly by each of their local populations. There are needs, however, to improve the methods of processing and packaging. A plan of research has been developed to conduct research on these aspects for the years 1987-1989. This report includes research results on improvement of products and post-harvest practice.
Objectives
Coming soon
Outcomes
A study on fortification of sorghum-based Kishara, a commonly used Sudanese product, with partially defatted peanut flour has been completed. A very acceptable Kishara can be prepared using peanut flour up to a 30% level. This study provided an opportunity to work cooperatively between Peanut CRSP and the Sorgum/Millet CRSP in SAT African countries. Effects of hot-water and steam blanching of peanuts and packaging materials on shelf-life and acceptability of roasted peanuts have been determined. Results indicate that hot water blanching increased storability of roasted peanuts as evidenced by peroxide values and free fatty acid values. Peanut CRSP activities have led to efforts to maintain a monitoring of and the controlling mycotoxins in the food supply for the Sudanese population. This project has resulted in establishment of research exploring peanut-based food products at Alabama A&M University. This research may yield information on alternative food uses of peanuts in the U. S.
