China
Africa
Explore chapters and articles related to this topic
Nutrient Media for Cultivation of Industrial Microorganisms and Generation of Microbial Products
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Peanuts (groundnuts), Arachis hypogea, are rich in liquids and proteins. The groundnut cake left after the nuts have been freed of oil is often used as animal feed. But just as is the case with soy beans, oil from peanuts may be used as anti-foam while the press-cake could be used for a source of protein. The nuts and the cake are rich in protein.
Glossary
Published in Maximilian Lackner, Philipp Stadler, Wilhelm Grabow, Handbook of Online and Near-real-time Methods in Microbiology, 2017
Maximilian Lackner, Philipp Stadler, Ida Maylen Øverleir, Jacobo Paredes, Imanol Tubía, Sergio Arana, Gregor Tegl, Ana Carolina Cardoso Marques, Sevcan Aydin
A toxin produced by Aspergillus flavus and Aspergillus parasiticus, which contaminate groundnut (e.g., peanut) seedlings. This is said to be a cause of hepatic carcinoma (David L. Eaton and John D. Groopman 1993)
Proximate composition, polyphenols, and antioxidant activity of solid state fermented peanut press cake
Published in Preparative Biochemistry & Biotechnology, 2021
Joginder Singh Duhan, Prince Chawla, Suresh Kumar, Aarti Bains, Pardeep Kumar Sadh
Press cake or oil cakes are the solid residue obtained after the processing of oil seeds. Most of the solid residue or press cakes are directly used for animal feed. In India, a huge amount of peanut is produced every year as India is the largest producer of peanut all over the world.[1] As the production of peanut increased, so the production of oil and peanut press cake (solid part) enhanced. The press cake residue has been expressed from the kernels (seeds) is very valuable stock feed with approximately 50% by weight of protein and in most of the countries, it is used as food constituents. Groundnuts are a very rich source of protein and fat.[2] These are exceptionally rich in niacin.[3] It is also used in the preparation of groundnut butter.
Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying
Published in Drying Technology, 2021
Shiyu Zeng, Zhilong Du, Weiqiao Lv, Dong Li, Dianbin Su, Huangzhen Lv
Peanuts (Arachis hypogaea Linn.), which are also called groundnuts, originated in South America and are widely cultivated in China, India, and the United States.[1] Peanuts are the second most harvested legume in the world, and are an important economic oilseed crop that is rich in protein[2] and a variety of nutrients.[3] The moisture content of fresh peanuts is generally above 50%. If not harvested in a timely fashion or incompletely dried, peanuts are easily contaminated by Aspergillus flavus and Aspergillus parasiticus.[4,5] Aflatoxin, a metabolite of both Aspergillus flavus and Aspergillus parasiticus, is toxic and carcinogenic, and this has a great impact on the storage and product quality of agricultural products.[6] At present, the methods used to dry peanuts are mainly natural drying and artificial drying, and the latter is mainly based on hot air drying.[7]