Peanut (Arachis hypogaea L.) is rich in protein, unsaturated fatty acid, dietary fiber, polyphenols and other bioactive components that can be used to produce a wide variety of food products. Many studies have demonstrated that the polyphenol compounds and antioxidant activity of peanuts increase with seed germination. Despite its high value, currently products made from germinated peanuts are very limited. The production of peanuts in Vietnam is large, so using germinated peanuts to develop nutritional powder products rich in bioactives and suitable for consumer tastes is the goal of the research.
The research used fresh peanuts were harvested in Dong Thap, Vietnam. Processing conditions such as blanching and drying were investigated, and common grains were used to prepare flour products. The findings indicated that using peanut seeds germinated for three days, was dried by convection at 60 oC, well maintained the bioactive ingredients. The product after drying was finely ground and mixed with grains, successfully forming two powder recipes. Recipe 1 includes peanut sprouts (62%), oats (22%), almonds (8%), and walnuts (8%). Recipe 2 includes sprouted peanuts (55%), green beans (18%), red beans (9%), black beans (9%), white beans (9%). Both products are highly appreciated for their taste according to the product evaluation standard TCVN 3215-79.
Author: MEng. Nguyen Thi Thuy Dung
