Peanut protein: A versatile food ingredient

Abstract

Abstract Peanut flour has been evaluated for use in a variety of food products as a replacement for animal source proteins. In breakfast cereals and snack foods, peanut flour blends well with cereal flours to yield products with excellent flavor, texture, and color. Peanut flour can be used to produce textured vegetable protein or can be used directly in ground meats to provide good moisture and fat binding characteristics. In bakery products, peanut flour can be used at levels up to 20% to provide protein supplementation without the astringent flavor of other oilseed flours.