The value addition products from groundnut was focused in the presentation.

1. WELCOME

2. Presentation
by
Amit Chauhan
(ME 11-001)
Under the guidance
of
Dr. M. V. Ramana
(Associate Dean, CAE Madakasira)
Value addition products of
Groundnut
(Archis Hypogaea Linn.)

3. Content
• Introduction
• Production
• Groundnut
• Groundnut classification
• Groundnut parts
• Groundnut products
• Review of literature

4. Introduction
• High nutritional value.
• Each part of plant is valuable.
• High production in country.
• Undergoes to huge losses.
• High susceptibility for value addition.
• Great demand for value added products.

5. • It is major commercial and cash crop of the country.
• It contributes 40% of the area and 30% of the production of
oilseed crop in India and ranks first in area and second in
production in the world.
• Gujarat stands first with total area of 18.4 Lakh hectare with
productivity of 1355 kg/ ha.
• Groundnut seed contains about 46% edible oil, 21.4-36.4%
protein, 6.0- 24.09% carbohydrates.
• It supplies about 5.6 calories per grain when consumed raw and
5.8 calories per grain when consumed roasted.
• It is a rich source of essential amino acids, minerals, and
vitamins.
Groundnut (Archis Hypogaea L.)

6. Classification of Groundnut
Domain: Eukarya
Kingdom: Plantae
Phylum: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Leguminosae
Sub-family: Papilionaceae
Genus: Arachis
Species: Hypogaea

7. Groundnut facts
• The botanical name for groundnut, Arachis hypogaea Linn., is
derived from two Greek words, Arachis meaning a legume and
hypogaea meaning below ground, referring to the formation of pods
in the soil.
• Groundnut is known as “King of edible oil seed”.
• It is agreed that it is a very misleading name, considering the peanut
isn't really a nut. It's actually a legume.
• Did you know part of the peanut is used as an ingredient in
explosives?
• Although many know it as the peanut, it also has many other
common names. Among the English ones are goober, groundnut,
pinder, earthnut, monkeynut and ground pea.

8. 2010
2011
2012
2013
1.9
1.6
1.22
1.2
5.94
5.68
5.2
5.1
India World
Production
Groundnut crop production in India was 9.472 MT on 5.25 M Ha
area over World Groundnuts production 45.23 MT over 25.45 M
Ha area in 2013. (source www.faostat.org accessed on 7 feb,2015 @ 5:10 pm GMT)
Fig. Groundnut oil production trend

10. Fig. Groundnut consumption sheet

11. Groundnut parts
• The testa is composed of carbohydrates,
cellulose, protein, and phenolic
compounds,
• cotyledons have mainly oil and protein.
• The germ contain high proportion of
protein, reducing sugar and disaccharides
(Nagaraj 1988).
Husk
Fig. Groundnut parts
Part Content (%)
Cotyledon 92-94% of the seed
Germ 3-4% of the seed
Testa 4-5% of the seed
Hull or husk ~25% of the pod mass

12. Groundnut Kernel
• Untreated- consumed directly.
• Roasted-Groundnut seeds are roasted
using vegetable oil with or without salt
(1-4%) by applying dry heat, or on sand
for an even distribution of heat.
Mechanical roasters are also available in
market.
• Parboiled nut- The freshly harvested
groundnut pods are boiled in 6% salt
solution (brine) for about 20 min and
shelled, before the seeds are consumed.
Fig- Paraboiled nut
Fig- Roasted nut

13. Shelled &
Cleaned
groundnut
Nuts in
1st roaster
2nd Roaster
Cooler
Coater
Salter
Packaging
Nut fryer
Cooler
Salter
Salted
nuts
Sorter
Fig- Flow chart for roasting of nuts

14. Typical equipment for roasting of groundnut-
Fig - Gas heated roaster Fig - Electric roaster

15. PEANUT CHIKKI
(JAGGERY GROUNDNUT CHIKKI)
• Chikki is a simple combination of
nutritious components like
Groundnuts / Millet / Puffed Rice/
Til (Sesame) bound together with
other components like Jaggery
• It is prepared by mixing roasted and
decorticated groundnut seeds in a
hot slurry of sugar.
• It is highly nutritive and possesses
long life.
• It is hygroscopic in nature so
required dry and moisture
impermeable packaging.

16. Groundnut Kernel
Roasting of Nut
Preparation of syrup of
jaggery
Mixing of nut in syrup
Cooling & Cutting
Packing
Fig- flow chart for preparation of CHIKKI

17. Groundnut Oil
• Raw groundnut oil is yellow and has a nutty
odor and taste.
• It contains mucilage, albuminous material, and
free fatty acids.
• To obtain a pale-yellow color, the oil is
neutralized and refined (Nagaraj 1988).
• Groundnut oil is extracted by three methods;
hydraulic pressing, screw pressing, and
solvent extraction. The solvent extraction
process gives a higher oil yield (Kadam and
Chavan 1991).
• The groundnut oil is mostly used as a cooking
medium, and it may be processed into a varity
of products.

18. Property Sinkarzie F-mix JL 24 Manipintar
Saponification value
(mgKOH/g oil)
208.97
(±0.58)
189.34
(±0.52)
144.70
(±0.63)
194.25
(±0.57)
% Free fatty acids (%
FFA)
9.70
(±0.30)
14.21
(±0.11)
12.80
(±0.11)
8.09
(±0.21)
Iodine value (mg/100
g)
79.10
(±0.15)
86.93
(±0.26)
80.37
(±0.15)
86.61
(±0.26)
Table - Chemical composition of peanut oil

19. Variety Specific
gravity
(at 25°C)
Refractive
index
(at 25°C)
State at
25°C
Colour Odor
Sinkarzie 0.89
(±0.00)
1.460
(±0.00)
Liquid Pale
yellow
NuttyF-mix 0.89
(±0.00)
1.461
(±0.00)
JL 24 0.90
(±0.00)
1.460
(±0.00)
Manipint
ar
0.90
(±0.00)
1.459
(±0.00)
Table 3. Physical properties of peanut oil from four different
peanut varieties.

20. Material
Cleaning Crushing Flaking Cooking
Processing
Peanut
Cake
Extraction
Workshop
Pressed
Crude Oil
Purification
of Oil
Centrifug
al Filter
Plate Filter
Refined
Oil
Crude
Oil
Meal
Fig- Flow chart for Groundnut Oil Processing

21. Fig- Flow diagram for Groundnut Oil Refining

22. Groundnut Meal
• A typical content sheet is
given below.
Fig- Groundnut Meal
Particular Content
Moisture 12%
Protein 45%
Oil 1%
Sand & silica 2.5%
Fiber 14%
Aflatoxin 100 PPB

23. Groundnut Powder (VERUSENAGA PODI)
• Groundnut powder is prepared
by crushing and grinding the
dried shelled and cleaned
groundnuts seeds.
• It may be natural or defatted
powder.
• Groundnut powder can be used
for direct consumption,
preparation milk, or ingradient
for other recepies.

24. Fig- Flow chart for Groundnut powder
Decorticated
Groundnut
Shelling Testa
Kernels
Grinding
Sieving
Groundnut
powder
Coarse
Drying

25. Groundnut chutney
• Groundnut chutney is very simple
and easy to prepare.
• It possesses same nutritional values
as groundnut.
• It is prepared of different
composition to be served with
different recepies.
• Mostly groundnut chutney is liked
with Dosha and Edli.

26. Groundnut milk
• Peanut milk is a imitated beverage
prepared by peanuts and water.
• Recipe variations include salt,
sweeteners, and grains.
• It does not contain any lactose and is
therefore suitable for people
with lactose intolerance.
• It can be substituted up to 20% for
whole milk in preparation of ice-
cream.

27. Dehulling Steaming
Grinding
(Coarse)
Centrifugation
Addition of
water
Grinding
(Fine)
Reconstitution
Vacuum
deodorizing
H. Pressure
Steaming
Homoganizing
Groundnut
milk
Cooling
Packed
milk
Groundnut
Residue
Fig- Flow chart for Groundnut milk

28. Groundnut Butter
• Groundnut butter is prepared by grinding roasted and blanched
groundnut seeds.
• Seeds are heated at 160°C for 40-60 min, then cooled,
blanched, and fine milled to a paste.
• Canadian chemist Marcellus Gilmore Edson was the first to
patent peanut butter, in 1884.
Nutritional value per 100 g of butter.
Energy 2,462 kJ (588 kcal)
Carbohydrates 20 g
Starch 4.8 g
Sugars 9.2 g
Dietary fiber 6 g
Fat 50 g
Protein 25 g

29. Heated in a
air roaster
at 177°C
Blanching
in a rotary
cylinder
First grinding
(coarse) to
produce butter
at 71 um
Add Ingredients:
1.5% stabilizer
1.0% salt
1.5% dextrose
1.5% sucrose
Second Grinding
Fine
Mixing,
Degassing, and
Cooling
Processing
And Storage
Groundnut
Fig- Flow chart for Groundnut Butter

30. Groundnut protein isolate (cheese)
•Protein isolates are white, and are free
from nutty flavors.
•Groundnut protein consists of two
globulins namely arachin (93% of
defatted seed protein) and conarachin.
•Replacement levels of 40% and 50%
were found to be optimal in producing
cheese analogs.
•These isolates can replace about 80%
of milk solids without changing the
texture, and about 60% without loss of
flavor, color, or overall acceptability in
the preparation of frozen desserts .

31. Table -The chemical composition and essential amino acids of
groundnut.
Content Percentage Content g/(100 g of
protein)
Protein 25.2 Lysine 4.0
Oil 48.2 Threonine 3.12
Starch 11.5 Valine 4.59
Soluble sugar 4.5 Methionine+cystei
n
2.56
Crude fibre 2.1 Isoleucine 3.69
Moisture 6.0 Leucine 6.95
Phenylalanine+
Tyrosine
10.12

32. Table 1. Proximate and energy composition of raw peanut
(fresh weight basis)
Ash (%)
Crude fibre (%)
Moisture (%)
Carbohydrate (%)
Crude protein (%)
Crude fat (%)
0
10
20
30
40
50
Ash (%)
Crude fibre (%)
Moisture (%)
Carbohydrate (%)
Crude protein (%)
Crude fat (%)

33. Fermented Products
1. Curd (Tofu)
2. Onkom
1. Curd (Tofu)- The groundnut curd is a popular dish in China
and Japan. To prepare the curd, groundnut seeds are soaked
overnight and ground to an emulsion. This fine emulsion is
boiled or steamed and filtered through a fine cloth. A small
quantity of calcium or magnesium sulfate is added to
precipitate and the material is allowed to settle.
Now transfer the material into boxes, lined with cloth
filters or is spread on trays. The curd is served as a soup or
can be deep fried in oil for table purpose.

34. 2. Oncom- It is, popular in Indonesia, generally prepared from
groundnut pressed cake.
• There are two types of oncom, when fermentation is carried
out by Neurospora sp it is red oncom and when fermentation
is carried out using Rhizopus oligosporus it is called black
oncom.
• Oncom is rich in vitamin B12.
Fig- Red Oncom Fig- Black Oncom

35. Groundnut Hull
• Groundnut hull forms about 25% of the total
pod mass produced. The majority of
groundnut hull are either burned, dumped, or
left to deteriorate naturally.
• Hull contains more than 60% fiber, and
therefore, has low digestibility.
• It is utilised in briquetting and cattle feed.
• Ground husk ash can be used substitute for
ordinary Portland cement to some extent.
• Husk is also used for making of Charcoal
and activated carbon.

37. Aflatoxin
• Aflatoxins are toxic metabolites produced by certain fungi in/on
foods and feeds. They are probably the best known and most
intensively researched mycotoxins in the world. Aflatoxins have
been associated with various diseases, such as aflatoxicosis, in
livestock, domestic animals and humans throughout the world.
•Production of aflatoxin due to
the invasion of the fungus
Aspergillus flavus to groundnut
pod/kernel is a serious problem in
the trade of groundnuts.

38. Effects of Aflatoxins

39. Mazor aflatoxin effected products
Fig- Dawadawa
Fig- Kulikuli
Fig- Dawka

40. 1.02 2.9 7.6 10.85
15.8
42.49
76.91
0
10
20
30
40
50
60
70
80
90
Roasted
peanut
Dawadawa Nkati Cake Dakwa Pounded
raw
peanut
Paste kulikuli
Avg Aflatoxin (ppb)
Fig- Average total aflatoxin content in cottage industry processed
groundnut products

41. 0
10
20
30
40
50
60
70
80
90
New Crop In-shell Unknown crop Old crop
1.65 7.6 8.86
88.82
Total Aflatoxin (ppb)
Fig- Average total aflatoxin content in raw groundnuts

42. Conclusion
• The study has established the nutritive value of the peanut seeds
which could be considered as good sources of protein and oil.
• They can therefore be used to fight against malnutrition, especially
protein energy malnutrition.
• For soap-making, it will be beneficial to use the oil from Sinkarzie
because of its high saponification number.
• When products which require high protein contents are to be
developed, JL 24 will be useful because of its high protein content.
• The presence of calcium, magnesium and phosphorus is good
indication that the peanut varieties studied are rich in the minerals
for bone formation.
• The oils are non-drying and this qualifies them to be used in the
paint industry.

43. • The large saponification values obtained indicate that the oils
will be useful in the soap industries and in the manufacture of
lather shave creams.
• Groundnut milk can be used as substitute for natural milk to
some extent.
• Afloxine is very harmful for human health so take when
consuming groundnut products.

44. Thank you