Abstract

The purpose of this work was to investigate the influence of processing variables on some properties of stored groundnut milk extracts (GME). GMEs were prepared from fresh, roasted (170 °C, 25 min) and steeped (water, 20 min) groundnuts. The groundnuts were milled, sieved, the slurry boiled, homogenized, pasteurized and stored. The GMEs packaged in glass bottles, plastic bottles and low density polyethylene sachets, were stored in the refrigerator for 28 days and at room temperature for three days and tested for proximate composition, physico-chemical and sensory properties. The protein contents of the GME varied between 2.05 to 2.33%; fat, 2.40 to  3.48%; carbohydrate, 5.50 to 5.60%; viscosity, 7.33 and 7.56 cP; titratable acidity, 0.10 to 0.14% and pH, 6.82 to 6.85. The protein and fat contents of GMEs decreased with storage time regardless of the packaging materials and processing pretreatment.  The GMEs were not different in terms of taste and mouth feel but recorded significant differences in colour, appearance and flavour.

Key words: Dehulling, roasting, homogenization, groundnut milk, physico-chemical, proximate composition, viscosity, titratable acidity, specific gravity, packaging.