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ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #274305

Title: Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal

item OAKES, AARON - North Carolina State University
item White, Brittany
item Lamb, Marshall
item Sobolev, Victor
item Sanders, Timothy
item Davis, Jack

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/1/2012
Publication Date: 9/12/2012
Citation: Oakes, A.J., White, B.L., Lamb, M.C., Sobolev, V., Sanders, T.H., Davis, J.P. 2012. Process Development for Spray Drying a Value-Added Extract from Aflatoxin Contaminated Peanut Meal. International Journal of Food Science and Technology. 48:58-66.

Interpretive Summary: Peanut meal is the low value residue resulting from oil extraction of peanuts. It is high in protein but often contains aflatoxin. Studies are underway to separate the protein and protein fragments (peptides) from aflatoxin using various enzymes in association with aflatoxin absorbent clay in aqueous dispersions. This work reports excellent lab-scale results for spray drying of the resulting protein material to produce spray dried protein powders with enhanced antioxidant capacity, increased solubility and aflatoxin levels below 1 ppb. Use of low value materials to develop value added products will expand the markets and economic viability of peanuts and peanut products.

Technical Abstract: Peanut meal, the primary byproduct of commercial oil crushing operations, is an excellent source of protein though aflatoxin contamination often limits applications for this material. Naturally aflatoxin contaminated (59 ppb) peanut meal dispersions were adjusted to pH 2.1 or pH 9.1, with or without additional protease and/or a clay absorbent, and the resulting soluble extracts derived from these dispersions were spray dried. Clay addition during processing minimally affected spray drying yields, protein powder solubility, or antioxidant capacities whereas these properties were significantly altered by pH and protease treatments. Powders produced from peanut meal treated with clay contained significantly less aflatoxin than powders produced without clay; the effects of pH or enzyme on aflatoxin content were minimal. Peanut meal treated at pH 9.1 with enzyme and clay yielded powders with enhanced antioxidant capacity and increased solubility compared to unhydrolyzed controls and had aflatoxin levels below 1 ppb.