Preparation of High Protein , Low Fa tGroundnut Flour an dSesame Flour

Abstract

High protein, low fat growndnut flour and high protein, low fat sesame flour were propared from pressed dehulled dried groundnut seed and pressed dehulled dried white sesame seed from which oil had been removed under pressing.
The protein and fat content of groundnut flour made from dehulled peanut seed were 41.64% and 25.45% respectively, compared with 35.28% protein adn 50.22 % fat content of toundenut flour made from dehulled dried groundnut seed. The protein and fat content of sesame flour from dehulled pressed seed was 40.76% and 34.59%, respectively, compared with 94.74% and 40.26% from flour based on dehulled ground sesame seed.
The limiting essential amino acides in the high protein, low-fat groundnut flour were lysine, methionine + cystine, and threonine, with chemical scores of 75%, 63% and 80% respectively. The limiting essential amine acid in high-protein, low-fat sesame flour was lysine, with a chemical score of 53%.