Processing of edible peanut flour and grits

Abstract

Abstract Edible peanut flour and grits have been produced by a commercial prepress solvent extraction method. The finished flour exhibits excellent extrusion‐expansion characteristics for use in both cereal and snack food items. Soluble carbohydrate profile indicates peanut flour is lower in raffinose and stachyose than commercial soy flour. The bland flavor and light tan color facilitates incorporation of peanut flour and grits into a wide range of food products.