leading to a bronchospasm. The result of such an excessive immune response is
swelling of the face and face due to angioedema, vomiting, diarrhea, asthma, ectopic
eczema, and anaphylactic shock (Galli et al. 2008).
Individuals allergic to peanuts cannot consume peanuts, inhale peanut dust, or
even tolerate minor quantities in food. The prevalence of peanut allergy is on the rise
with greater cases being reported each year (Grundy et al. 2002; Venter et al. 2010;
Venter et al. 2016). Treatments to eliminate peanut allergies are underway including
anti IgE therapy, Chinese medicine, intake of probiotics, engineered allergen immunotherapy, and bacterial adjuvants (Narisety et al. 2015; Wang et al. 2015).
4.1.7.2 Peanuts and Aflatoxins
Peanuts stored in moist dark environments can become infected with a fungus
known as Aspergillus flavus that produces a potent aflatoxin, a known toxin and
carcinogen. Other factors that contribute to toxin production are the soil temperature
and surrounding weather during pod filling (Lavkor and Var 2017).
4.1.8 Food Applications
4.1.8.1 As Protein Sources (Protein Concentrates and Protein Isolates)
In the present time, there is a high demand for cheap protein to feed the masses in
poverty-stricken regions, or there is a steady rise in individuals preferring the
vegetarian diet (Gray 2015). In order to cope with the increasing demand for
plant-based proteins, industries have turned to peanuts as they contain sufficient
protein (26 g per 100 g peanut). Proteins are extracted from the peanut meal which is
a by-product of peanut oil extraction and is rich in protein (50–55% of the husk). The
peanut meal is used to formulate a high-quality protein concentrate (Table 4.10).
High-quality protein concentrate obtained from the peanut flour has numerous
applications in various food industries. “Alkali extraction” method is commonly
used to isolate proteins from the meal, and then it is subjected to isoelectric
precipitation (Adebowale et al. 2011). However, this method leaves a nutty and
beany flavor in the protein concentrate. Recently a newer technique that uses
membrane filtration to separate protein content from peanut flour has successfully
reduced nutty/beany aroma to a marked extent and, thus, helped in producing a better
quality of protein in terms of sensory characteristics and functionality (Jain et al.
2015).
Protein isolates contain 90% or more protein content than concentrates and meals.
They are produced by solubilizing the proteins present in peanuts in an alkaline
solution followed by precipitation with an acid. Peanut protein isolates are used to
produce tasteless powder that have applications in breads and baked goods (Jain
et al. 2015).
4 Groundnut (Peanut) (Arachis hypogaea)
109
swelling of the face and face due to angioedema, vomiting, diarrhea, asthma, ectopic
eczema, and anaphylactic shock (Galli et al. 2008).
Individuals allergic to peanuts cannot consume peanuts, inhale peanut dust, or
even tolerate minor quantities in food. The prevalence of peanut allergy is on the rise
with greater cases being reported each year (Grundy et al. 2002; Venter et al. 2010;
Venter et al. 2016). Treatments to eliminate peanut allergies are underway including
anti IgE therapy, Chinese medicine, intake of probiotics, engineered allergen immunotherapy, and bacterial adjuvants (Narisety et al. 2015; Wang et al. 2015).
4.1.7.2 Peanuts and Aflatoxins
Peanuts stored in moist dark environments can become infected with a fungus
known as Aspergillus flavus that produces a potent aflatoxin, a known toxin and
carcinogen. Other factors that contribute to toxin production are the soil temperature
and surrounding weather during pod filling (Lavkor and Var 2017).
4.1.8 Food Applications
4.1.8.1 As Protein Sources (Protein Concentrates and Protein Isolates)
In the present time, there is a high demand for cheap protein to feed the masses in
poverty-stricken regions, or there is a steady rise in individuals preferring the
vegetarian diet (Gray 2015). In order to cope with the increasing demand for
plant-based proteins, industries have turned to peanuts as they contain sufficient
protein (26 g per 100 g peanut). Proteins are extracted from the peanut meal which is
a by-product of peanut oil extraction and is rich in protein (50–55% of the husk). The
peanut meal is used to formulate a high-quality protein concentrate (Table 4.10).
High-quality protein concentrate obtained from the peanut flour has numerous
applications in various food industries. “Alkali extraction” method is commonly
used to isolate proteins from the meal, and then it is subjected to isoelectric
precipitation (Adebowale et al. 2011). However, this method leaves a nutty and
beany flavor in the protein concentrate. Recently a newer technique that uses
membrane filtration to separate protein content from peanut flour has successfully
reduced nutty/beany aroma to a marked extent and, thus, helped in producing a better
quality of protein in terms of sensory characteristics and functionality (Jain et al.
2015).
Protein isolates contain 90% or more protein content than concentrates and meals.
They are produced by solubilizing the proteins present in peanuts in an alkaline
solution followed by precipitation with an acid. Peanut protein isolates are used to
produce tasteless powder that have applications in breads and baked goods (Jain
et al. 2015).
4 Groundnut (Peanut) (Arachis hypogaea)
109