'Technological and Nutritional Studies on So1ne Products Processed from Peanut (Arachis hypogaea) ' .

Abstract

Peanut (Arachis hypogaea, L) is one of the important nuts cultivated on a large scale in the world. It is considered one of two or three most important oil crops attaining an annual production of more than 19 million tons. Also, peanuts are the third most important source of vegetable protein providing 11% of the total world supply. In Egypt, the area cultivated with peanut in 2000 was 143584 Feddan corresponding to a crops of2495589 ardabs. This area and crops were increased year after year with the increasing of the new land reclaimed. All of these factors made many researches to pay attention through aspects of the peanut seeds. These aspects include the keeping

! quality of peanut seeds, the technological and chemical characteristics

of peanut butter, oil and flour, some peanut seeds products characteristics namely roasted, salted and fried nuts, a comparative study on peanut and cotton seed oil , production characteristics and by products of peanut oil as well as preparing edible peanut products . Although, the studies dealing with all aspects of the peanut seeds are so limited. Therefore, the present study was carried out for the following aims:

• To determine gross chemical composition, nutritional value and protein quality of some products processed from peanut

• To obtain some products processed from peanut include syrup, Halava, jam , tahina and milk products which might be accepted . by human.