Description

Abstract: Two groundnut cultivars, Tainan 9 and SK 38, were processed into four by dry blanching, hydraulic pressing, and centrifugal milling. The flour was partially defatted to a Content 28.4 % and 25.2 % in Tainan 9 and SK 38 respectively. The flour was used in Thai fermented sausage, supplementary food for infant, and kanom sommanat (a kind of desert). Acceptability for these products was very high. The nutritional quality of these products was also better than the reference products.