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Research Project: Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...

Location: Food Science and Market Quality and Handling Research Unit

Title: Using peanut processing waste as functional food ingredients: Maximizing value from peanuts

item Dean, Lisa

Submitted to: International Conference on Foods
Publication Type: Abstract Only
Publication Acceptance Date: 4/23/2019
Publication Date: 11/2/2018
Citation: Dean, L.L. 2018. Using peanut processing waste as functional food ingredients: Maximizing value from peanuts. International Conference on Foods. ICFS18, 55. Available:

Interpretive Summary: Peanuts are an valuable USA farm commodity due to the popularity of the kernels or seeds of the plant for the production of roasted peanuts, peanut butter and a range of confections such as candy bars. In addition, peanuts are a nutritious food with high levels of quality protein and heart healthy oils. Peanuts can also be used as an ingredient in baked goods, nutrition bars, beverages, ice cream, among others. Peanut processing plants produce waste products such as skins, hulls and other plant parts. This material can be further processed to isolate various components that can also be used as food ingredients or animal feed components which can contribute to increasing the economic values of the peanut crop.

Technical Abstract: Roasted peanuts are a popular food with significant contents of high quality protein and favorable lipid profiles. Almost 2 million tons are produced each year in the USA valued at over a billion dollars at the farm level. Many peanut cultivars are now have fatty acid profiles comparable to olive oil with up to 80% monounsaturated content and more favorable lipid nutrition. Peanuts also contain significant levels of niacin, folates and Vitamin E. Current research in human nutrition has shown peanuts and peanut containing foods have health effects ranging from increased satiety to vasodilation. While the roasted seed is the most familiar part of the plant for food use, peanut flour, protein isolates, peanut oil and even peanut skins can be utilized to make appealing and health promoting processed products. While peanut allergies present a challenge in using peanuts and their byproducts in foods, they can be considered part of a healthy diet. In addition, by further processing, other parts of the peanuts such as skins and shells can be removed from the agricultural waste stream and used to produce both functional food ingredients and animal feed components. New methods for further processing of these waste materials will be presented.