Integrated processing of peanut for the separation of major constituents

Abstract

Summary Bench‐scale experiments were carried out on the processing of peanut by a new method. The decuticled kernels were pasted, and the paste was subjected to the Skipin process to recover approximately 30% oil; the residual paste was made into a dispersion at 10.0 pH and clarified to get a carbohydrate meal (15.7% moisture‐free); the clarified dispersion was centrifuged to obtain another 12% fat and the remaining dispersion was acidified to get the protein (21.9% moisture‐free). Fifteen batches of 100‐1b. (45.4 kg.) each have been processed, and the reproducibility of the yields has been ascertained. The scope for increasing the oil yield and for improving protein quality is discussed.