Preparation of groundnut milk and its qualitative analysis.

Yadachi, S. and Nagajjanavar, K. and Desai, S. and Reddy, M. and Mahawa, M.K. (2012) Preparation of groundnut milk and its qualitative analysis. Environment and Ecology, 30 (3C). pp. 1209-1211.

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Groundnut (Arachis hypogaea L.) is a major source of edible oil and protein meal. Since, groundnut has a potential role in combating malnutrition; its consumption should be increased. A study was conducted to prepare the groundnut milk and analyze it for qualitative parameters. The objective of study was to prepare alternative/substitute for cow milk and to analyze its composition. The laboratory set up included boiler, cooking grinder, deodorizer, and vacuum pump screw press and steaming vessel. The raw milk was analyzed for its qualitative parameters like titrable acidity, pH, TSS, specific gravity, protein content and reducing sugar. The titrable acidity of raw groundnut milk was 0.3 and 0.25 for concentrated and dilute solution respectively. The values of pH and TSS of milk were 6.9 and 8.6 Brix, respectively. The protein content and specific gravity of milk observed were 9.62% and 1.05 respectively. No reducing sugar was found in the groundnut milk.

Item Type: Article
Author Affiliation: Division of Agricultural Engineering, Indian Agricultural Research Institute, New Delhi 110 012, India
Subjects: Postharvest Management
Statistics and Experimentation
Divisions: Groundnut
Depositing User: Mr. SanatKumar Behera
Date Deposited: 25 Oct 2012 06:51
Last Modified: 25 Oct 2012 06:51

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