Value Addition of Defatted Groundnut Cake

Value Addition of Defatted Groundnut Cake

Corresponding Author
:
Amit V. Zambare1

Associate Professor,

Department of Process & Food Engineering,

Shriram College of Agricultural Engineering, Paniv Tal. Malshiras, Dist. Solapur, Maharashtra, India

amitzambare1976@gmail.com

Co –Author :

Dhananjay A. Kulkarni2

Assistant Professor,

Department of Process & Food Engineering,

Shriram College of Agricultural Engineering, Paniv

Ashwini B. Tembare3

Assistant Professor,

Department of Statistics,

Shriram College of Agriculture Business Management, Paniv

Abstract

Objective of this study was to prepare defatted groundnut cake flour & develop value added products from it. Groundnut cake flour blends easily and enhances or enriches the nutritive value of products prepared from it. Value added products like laddoo and chutney were prepared from defatted groundnut cake flour. Laddoos were prepared by blending defatted groundnut cake flour with coconut powder in the proportion 55:45 as well as chutney was prepared by mixing defatted groundnut cake flour with roasted chana dal in the proportion 55:45. Nutritional quality parameters namely moisture, protein, fat, carbohydrate, total minerals, crude fiber and energy of defatted groundnut cake flour and its value added products were determined. This study proved that these products can be substitute fat rich and adulterated low quality food products which are often being marketed and consumed.

Keywords: groundnut cake, defatted flour, value added products, nutritional quality