Peanut textured proteins

Initial work to establish chip preparation conditions showed that end product characteristics were influenced by meal particle size, by the amount of water added to form the dough, and by the length of time the dough was mixed (1). A very acceptable product was achieved with these process conditions a blend of particle sizes most of which were in the 14-30 mesh range, an 18% added water level, and a mixing time of 5 min. The final product had a crisp texture, a typical roasted peanut flavor, and was quite similar in composition to full-fat roasted peanuts. Chips contained about 49% oil, 27% protein, and 1% moisture. 

A new process for peanut flour production has been developed that requires treatment of the seed with both heat and moisture prior to oil extraction. The flour end product is white and bland, contains 65% protein, and is devoid of peanut flavor. This allows the addition of this product to a variety of food products without dismrbing color, flavor, or texture. A high-quality flour has been used in the treatment of hemophiliac patients (67). 

Also see COTTONSEED PEANUTS and SOYBEANS, Table S-12, Soylaean Products and Uses, Soybrean Protein isolates, and Textured Soybean Proteins.)... 

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