Description

Abstract: Abstract. Peanut has traditionally been used as asource of oil; however, its worldwide annual protein harvest has reached neariy 4 5 million ton3 . India followed by China and the UnitedStates are the major producers of peanut. In recent years, several cereals and legumes-based foods using peanuts as protein supplements have been developed to alleviate protein caloriesmalnutrition problem. Peanut in the form of flour, protein isolates, and meal in a nxedproduct have been found to be very desirable from a sensory quality point of view. Peanut protein is deficient with rcspect to certain essertial amino acids, but its true digestibility iscomparabL with that of animal protein. Even though various processing methods influencethe nutritional and sensory quality of peanut fortified human foods available information onthese aspects have been reviewed and summarised in this paper in order to optimize the

utilization of peanut protein to increase protein value of cereal-based foods in developingcountries of the peanut growing regions of the world.