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Development of Peanut Flour Based Value Added Products for Malnourished Children

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Development of Peanut Flour Based Value Added Products for Malnourished Children International Journal of Medical Sciences Volume 6 | Issue 2 | October, 2013 | 59-64 RESEARCH PAPER Development of Peanut Flour Based Value Added Products for Malnourished Children PAYAL BANSAL AND ANITA KOCHHAR See end of the paper for ABSTRACT : Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause authors’ affiliation of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted Correspondence to : peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits PAYAL BANSAL of peanut with less fat and can be utilized for making value added products to eradicate malnutrition among children. Department of Food and Nutrition, Punjab Agricultural It was prepared by crushing roasted peanuts to extract oil and then grinding the left over meal into flour. Partially University, LUDHIANA defatted peanut flour was blended with cereals and pulses for making five value added products and were evaluated (PUNJAB) INDIA for sensory quality by using nine point hedonic scale and nutritional composition by using standard methods. The Email: bansal.payal19@gmail. acceptable percentage of peanut flour was 5% for soup, 10% for pancake, kheer and 30% for vadiya and papad. com Overall acceptability score was 7.2, 8.14, 8.51, 8.12 and 8.4. The developed products were found to be highly nutritious as soup gives 336.39 Kcal of energy, 14.53% protein, 692.73 mg calcium and 9.15 mg of iron. Pancake gives 458.53 Kcal of energy, 22.75% of protein, calcium 56.00 mg and iron 4.84 mg per100g. Kheer provides 390.64 Kcal of energy, 18.10 % of protein, 910.40 mg of calcium and iron 3.24mg/100g.Vadiya gives 385.48 Kcal, 31.00% of protein, 73 mg of calcium and 3.50 mg of iron.Papad provides 415.61 Kcal of energy, 20.58g of protein, 27.50mg of calcium and 2.89mg of iron. The products were popularized among self help groups by giving demonstrations of most acceptable products for their nutritional and health benefits. Microbial estimation of partially defatted peanut flour showed that peanut flour stored in polythene bags is safe after 3 months storage. Key Words : How to cite this paper : Bansal, Payal and Kochhar, Anita (2013). Development of Peanut Flour Based Value Added Peanut flour, Organoleptic Products for Malnourished Children. Internat. J. Med. Sci., 6(2) : 59-64. evaluation, Proximate composition, Microbial estimation ost of the developing countries are children each year – one-third of the global total facing a problem of various forms of of children’s deaths (UN, 2011). Forty three Mprotein energy malnutrition. Protein percent of India’s children below the age of Energy Malnutrition is the primary concern of three years are malnourished. Approximately nutrition particularly among children, expectant 40% of Indian children are underweight, 44.9% and nursing mothers. Malnutrition in young of Indian children are stunted and 22.9% of children is attributed to various factors Indian children are wasted. In Punjab 25% of including female illiteracy, ignorance about children under age of five years are underweight nutritional needs of infants and young children (NFHS 2006). Nutrition of infants and young and poor access to health care. It is third most children is critical for their survival, cognitive common disease of childhood in tropical and development and growth not only during the subtropical regions of world (Akuyam, 2007). childhood but for their whole life span. Paper History : Fifty percent of children under five are Adequate and regular complimentary feeding of Received : 03.09.2013; Revised : 17.09.2013; underweight and stunted. Malnutrition is an infants with home based foods from the age of Accepted : 23.09.2013 underlying cause of death of 2.6 million six months, while continuing breast feeding is HIND MEDICAL RESEARCH INSTITUTE PAYAL BANSAL AND ANITA KOCHHAR crucial for their healthy growth and development (UNICEF obesity and metabolic syndrome (Coates and Howe, 2007). 2009). Popularization of low cost nutritious food particularly Peanut flour is made from crushed, partly defatted for vulnerable groups like infants, young children, pregnant peanuts and is very low in saturated fat and cholesterol. It is and lactating women is the main concern. Instant food mixes also a good source of dietary fiber, thiamin, folate, potassium are important as the child needs to be fed 5-6 times a day. and zinc, and a very good source of protein, niacin, In recent years much research has been devoted to the magnesium, phosphorus, copper and manganese (Fekria et utilization of oilseed proteins as an edible source of protein al., 2012). Peanut flour is lower in fat than peanut butter, for human as well as animal consumption. Peanuts (Arachis and is popular with chefs because its high protein content hypogaea L.) are among the major oilseeds in the world. makes it suitable as a flavor enhancer. Peanut flour is used Peanuts are often a major ingredient in mixed nuts because as a gluten-free solution. Peanuts themselves contain about of their inexpensiveness compared to cashews and walnuts. 25% protein; peanut flour has about 50%. Because the India is one of the major contributors of peanuts process of mechanically removing fatty oil from roasted produce to the world as India is the world’s second largest peanuts enriches the levels of the remaining peanut producer after China. India accounts for nearly 30% of total components. The resulting flour is naturally low in fat, high world peanut production and China accounting for 38% of in protein and relatively low in carbohydrates. Peanut flour world production. In India 80% of total peanut production is which is most commonly used for fortification contains used for oil extraction and 20% for snacks. Peanuts have protein ranging in between 47% - 55% i.e. a good amount of aroused great interest as a source of low-cost protein to protein. Peanut flour has been used to replace animal proteins supplement human diets. In addition to the traditional food in a variety of products. Peanut flour blends well with cereal uses, peanut butter and roasted peanuts, have also been flour to yield products with excellent flavor texture and color. successfully utilized in supplemented foods such as bakery Food processing has become important to prevent its products, extenders in meat product formulations, in soups post harvest and storage losses and provide better shelf life and desserts (Ismail et al., 1991; Wu et al., 2007). Also the and nutrient quality. Processing also helps to preserve peanut peanut cake or meal was used as nutritional source for the even for the off season consumption. Several value added manufacture of bakery products like cookies (Tate et al., products have been developed from different combinations 1990), breads (Jan et al., 2003) and chapattis, breakfast of peanut flour with other cereal, pulses, and green leafy cereals. And recent studies have also demonstrated that oil vegetable. With increased interest in health foods, consumers extraction produces a protein-rich co-product which may now believe in health benefits as being desirable food qualities. be used for human consumption, if processed from edible- grade peanut seed by commercially accepted food processed RESEARCH METHODOLOGY (Cherry, 1990), generally, this material is available as flakes or grits and may be further processed to partially defatted The present investigation was carried out on peanut flour (DPF). DPF, as a protein-rich, inexpensive and development and nutritional evaluation of value added cereal underutilized product that offers the same health and dietary pulse based products using partially defatted peanut flour. benefits of peanut with less fat (Liu et al., 1996), generally contains 47-55% high quality protein with high essential Preparation of peanut flour: amino acid content (Basha and Pancholy, 1982) which lends Various products namely soup, pancake, kheer, vadiya itself being used in many food applications. In most of the and papad were prepared. These were prepared using countries it has been seen that peanuts are usually processed standardized recipe with supplementation of partially defatted for oil and the residual meal is used either as animal feed or peanut flour at different levels. as fertilizers. Although the meal obtained after oil extraction also possess a rich amount of protein which could be utilized Recipes of value-added products: for value addition of various food products. In contrast to Soup: soybean meal, peanut meal is low in lysine but is an excellent Wash tomatoes (95g) and cut them into cubes. Put source of arginine. tomatoes, ginger (5g), onion (25g), salt (3g) and water (500 Regular peanut consumption has been associated with ml) in a pressure cooker. Cook till softens, then blend it and a reduced risk in developing Type II diabetes (Jiang et al., sieve. Put them into a pan and cook till it reduces to required 2002), cardiovascular disease, colon, prostate and breast consistency. Dissolve peanut flour (5g) in the water and add cancer (Awad et al., 2000). It also seems to reduce to the soup and cook till it becomes thick as desired. Serve osteoporosis and deficiencies in protein intake (Messina, the soup in a soup bowl and garnish it with coriander leaves. 1999). Recently, it has been associated with metabolic benefits in the context of counteracting metabolic Pancake : dysfunction associated with the increasing prevalence of Chop onion (50g), ginger (1/2 tsp ), green chillies (3- Internat. J. Med. Sci., 6 (2) Oct., 2013 : 59-64 60 HIND MEDICAL RESEARCH INSTITUTE DEVELOPMENT OF PEANUT FLOUR BASED VALUE ADDED PRODUCTS FOR MALNOURISHED CHILDREN 4) and coriander leaves finely. Mix gram flour (besan) (90g), iron content was estimated by using the AOAC method.
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