Peanut Oil Extraction Research Articles

The underlying reasons for the efficient extraction of peanut oil by aqueous ethanol combined with roasting conditioning pretreatment

To overcome the disadvantages of severe emulsification and difficulty in obtaining free oil during aqueous extraction of peanut oil, the effect of roasting assisted aqueous ethanol extraction on free oil recovery was investigated. When peanut kernels were roasted at 180 °C for 10 min, free oil recovery increased from 57% to 96%, and the acid and peroxide values of the peanut oil met the requirements of good quality. The degree of hydration swelling of proteins in the extract increased, and soluble solids were easier to aggregate, resulting in reduced emulsification and significantly higher free oil recovery. The roasting conditions selected were found to significantly promote protein hydrophilicity, aggregation and fusion of oil bodies, as well as cell rupture, which facilitated the release of free oil but with a lower degree of protein denaturation. This study may promote the practical application of aqueous extraction technology for peanut oil.

Effects of the Roasting-Assisted Aqueous Ethanol Extraction of Peanut Oil on the Structure and Functional Properties of Dreg Proteins.

The effects of the roasting-assisted aqueous ethanol extraction of peanut oil on the structure and functional properties of dreg proteins were investigated to interpret the high free oil yield and provide a basis for the full utilization of peanut protein resources. The roasting-assisted aqueous ethanol extraction of peanut oil obtained a free oil yield of 97.74% and a protein retention rate of 75.80% in the dreg. The water-holding capacity of dreg proteins increased significantly, and the oil-holding capacity and surface hydrophobicity decreased significantly, reducing the binding ability with oil and thus facilitating the release of oil. Although the relative crystallinity and denaturation enthalpy of the dreg proteins decreased slightly, the denaturation temperatures remained unchanged. Infrared and Raman spectra identified decreases in the C-H stretching vibration, Fermi resonance and α-helix, and increases in random coil, β-sheet and β-turn, showing a slight decrease in the overall ordering of proteins. After the roasting treatment, 62.57-135.33% of the protein functional properties were still preserved. Therefore, the roasting-assisted aqueous ethanol extraction of peanut oil is beneficial for fully utilizing the oil and protein resources in peanuts.

Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion.

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature.

High-performance lithium–selenium batteries enabled by nitrogen-doped porous carbon from peanut meal

Abstract Biomass-derived porous carbon displays a great potential for lithium–selenium (Li–Se) batteries owing to its green resource and inherent structural advantages, which can effectively restrict the shuttle effect of Se cathode. Peanut meal, by-product of the extraction of peanut oil, is a promising precursor for N-doped porous carbon. However, peanut meal is difficult to be activated in solution due to its high hydrophobicity. Thus, non-reports have been available for peanut meal-derived porous carbon used as Li–Se battery cathode host. In this work, we have innovatively proposed a very simple method of activating peanut meal by directly physically grinding the activator with the peanut meal and then annealing it to convert it into nitrogen-doped three-dimensional porous carbon (N-PC) with rich nanoscale pore size structures, which is then used as the Se host for Li–Se batteries. The N-PC shows a high specific surface area of 938.872 m2 g−1. The Se/N-PC composite cathode delivers a specific capacity of 461.4 mA h g−1 for 250 cycles at 0.2 C, corresponding to a high-capacity retention of 97.2%. Moreover, the Se/N-PC composite maintains a high capacity over 340.1 mA h g−1 after 1,000 cycles at a high current density of 2 C. Our work effectively resolves the hydrophobic biomass activation problem and manufactures abundant and low-cost Se host for Li–Se batteries.

Valorization of Peanut Skin as Agricultural Waste Using Various Extraction Methods: A Review.

Peanuts (Arachis hypogea) can be made into various products, from oil to butter to roasted snack peanuts and candies, all from the kernels. However, the skin is usually thrown away, used as cheap animal feed, or as one of the ingredients in plant fertilizer due to its little value on the market. For the past ten years, studies have been conducted to determine the full extent of the skin's bioactive substance repertoire and its powerful antioxidant potential. Alternatively, researchers reported that peanut skin could be used and be profitable in a less-intensive extraction technique. Therefore, this review explores the conventional and green extraction of peanut oil, peanut production, peanut physicochemical characteristics, antioxidant activity, and the prospects of valorization of peanut skin. The significance of the valorization of peanut skin is that it contains high antioxidant capacity, catechin, epicatechin resveratrol, and procyanidins, which are also advantageous. It could be exploited in sustainable extraction, notably in the pharmaceutical industries.

Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives

The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1–50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research.

Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens

Peanut meal (PNM) is a byproduct of the peanut oil extraction process, but its application is seriously limited by the presence of anti-nutritional factors, imbalance in amino acid profiles, and susceptibility to mycotoxin contamination. This study was conducted to investigate the effects of solid-state fermentation on the nutritional quality of PNM, as well as the effects of PNM and fermented peanut meal (FPNM) on the ileal digestibility of amino acids and apparent metabolizable energy (AME) of broiler chickens. The results indicated that the fermentation improved the quality of PNM by increasing the crude protein, TCA-soluble protein, and L-lactic acid concentration (p < 0.05), and decreasing the crude fiber, phytic acid, and aflatoxin B1 concentration (p < 0.05). Solid-state fermentation also increased the free amino acids level and improved the balance of hydrolyzed amino acids of PNM. A nitrogen-free diet was used to determine the loss of endogenous amino acid in birds, and the PNM or FPNM as the only protein source to formulate semi-purified diets. The result showed that feeding on FPNM resulted in higher apparent ileal digestibility (AID) and standardized ileal digestibility (SID) values of the essential amino acids of methionine, lysine, leucine, and phenylalanine (p < 0.05). Moreover, the AID and SID values of the non-essential amino acids of FPNM were both higher than those of PNM, except for proline (p < 0.05). The AME was determined by the classic substitution method, and the results showed that fermentation had no effect on the AME value (p > 0.05). In conclusion, solid-state fermentation improved the nutritional value of PNM, and FPNM was a potential ingredient as an alternative protein source for broilers.

Random Surface Methodology: Process Optimization for Peanut Oil Extraction in A Mechanical Oil Expeller

The extraction process of peanut oil has been a major concern for local processors due to the difficult task it constitutes during processing. The use of oil expellers has been found to reduce the difficulty in this task yet different processing factors tend to affect the efficiency of those oil expellers. In this study, the optimum peanut oil processing factors and their interaction were investigated using Response Surface Methodology (RSM) with fractional factorial design (33) model of Central Composite Design (CCD). Processing factors such as Moisture Content (10, 12, and 14% db), Peanut Temperature (50, 65, and 80°C), and Water Quantity added during extraction (12, 14, and 16 ml). This aimed at providing the optimum parameter needed to obtain the optimum oil yield using a peanut oil expeller. From this study, it was observed that all three factors considered affecting the oil yield of peanuts during extraction. Only water quantity added during extraction is statistically different. The optimum condition of the oil extraction processing parameter was observed at 50oC, 10 db, and 120 ml. The correlation coefficient (R-squared) of the model analysis was found to be 0.8901.

Kinetic study of peanut seed oil extraction with supercritical CO2

Due to the need to create new technologies for the production of biofuels, there are techniques to perform oil extraction from oilseeds, such as the supercritical extraction method using CO2, where the seed used to carry out the study (peanut) is subjected to CO2 at high pressures and temperatures, thus becoming a supercritical fluid and carrying out the process of extracting the oil from the seed to produce biodiesel more efficiently. There is another extraction technique in which organic solvents are used. Still, this method has some difficulties that end up causing damage to the environment as it is a process that consumes a significant amount of time and energy. Peanut is the world's fourth-most cultivated oilseed, with large plantations in the Americas, Africa, and Asia. Its planting is carried out to produce grains, oil, and bran. CO2 has interesting physicochemical properties since it is an inert, non-polar, non-flammable, odorless, tasteless gas and has critical parameters and low value. It has a critical pressure of 72.01 bar and a critical temperature of 31.1 °C. The present work presents data from a kinetic study of the supercritical extraction of peanut oil under pressure and temperature conditions of 200 bar, 280 bar, 40 °C, and 60 °C. This project uses an experimental matrix to help carry out the experiments. At the end of the experiments, we obtained a yield of 30% in the supercritical method (80 min) and a percentage yield of 26% by Soxhlet using ethanol as a solvent for 480 minutes.

Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour

The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks. In order to improve sensory, physicochemical and nutritional content of kluiklui, different types of flour enriched kluiklui (FEK) were produced by incorporating native banana flour, or type-3 resistant starch banana flour at two levels (4 and 5%) and 1% porang glucomannan (mass basis) in this study. The produced kluiklui were evaluated for physicochemical, sensory and nutritional properties and were compared with a control kluiklui made from 100% partially defatted peanut paste. The samples with 1% porang glucomannan and those with combination of 4% type-3 resistant starch banana flour and 1% porang glucomannan achieved the highest consumer acceptance with overall acceptability value 5.53 and 5.40, respectively. The developed products were found to be highly nutritious in terms of protein and carbohydrate. However, the products had higher value of moisture content and required further drying. The indigestible fraction was also increased in the formulated kluiklui which is attributed to the synergistic presence of fiber. Sample containing 4% type-3 resistant starch banana flour and 1% porang glucomannan exhibited the highest indigestible fraction content (30.76%). Our results showed that the nutritionally and sensory accepted flour enriched kluiklui can be prepared using banana flour and porang glucomannan.

Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties

Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.

Effect of enzyme on the demulsification of emulsion during aqueous enzymatic extraction and the corresponding mechanism

AbstractBackgrounds and objectivesEmulsion is formed during the aqueous enzymatic extraction (AEE) of peanut oil and protein. Protein and phospholipid, the main emulsifiers, play an important role in the stability of this emulsion. In this study, phospholipase A1, phospholipase A2, phospholipase D, papain, or Alcalase 2.4 L was used as demulsification agents. The phospholipid composition, interfacial protein concentration and composition, viscosity, particle diameter distribution, and microstructure of the emulsion during demulsification were evaluated.FindingsNuclear magnetic resonance analysis showed that the content of phosphatidylcholine decreased by 12.3% after treatment with the three phospholipases, whereas the content of phosphatidic acid increased 9 times. Treatment with protease caused the molecular weight of interfacial proteins and the viscosity of the emulsion significantly decreased, and the average particle diameter increased 8 times.ConclusionsThe free oil yields obtained using PLA1, PLA1/PLA2, PLD, Alcalase 2.4 L, and papain were 45.6%, 85.3%, 30.7%, 84.3%, and 93.8%, respectively. Papain destroyed the interfacial membrane of the emulsion and had the best demulsification effect.Significance and noveltyThe findings solve the problem of difficult demulsification during the extraction of peanut oil by AEE and provide a theoretical basis for the large‐scale industrial application of the demonstrated demulsification method.

Development of peanut separator and thruster

Peanuts have been in existence since the beginning of human life. It has a high carbon content and is rich in oil and protein. Peanut oil extraction is more common in most developing countries. Peanut is a commonly used, edible commodity, and oil is used as a cooking medium. Upon oil extraction, the by-product of the peanut cake often contains 43-65 per cent protein and 6-20 per cent fat, which is usually used as feed for cows and goats. There is currently a shortage of farm workers and an increase in harvesting costs. The factors mentioned above mean that farmers are not interested in growing peanuts. The removal of peanut shells is a time-consuming and costly operation. During harvesting, the temperature is very high, making it impossible for humans to work. Peanut thresher is used to solve these problems by removing peanuts that minimize time and expense. Our project focuses mainly on the design and development of a peanut cutting machine with a 0.5 hp motor. The workers removed the peanut capsules from the harvest at the beginning. The output of this method was very poor and did not meet consumer demand because it was a time-consuming operation. The main part of our project is a rotating drum with nails. They feed the peanuts to the rotating drum. Rotating drum tips isolate the pods from field harvest. There are large peanut harvesters on the market, but small farmers cannot afford these harvesters. Our machine is small, light and inexpensive. Farmers with a small farm may afford to use our machine.

Improvement of Benin Patties and The Effects of Added Some Flour on Physicochemical Properties

The residue of peanut oil extraction in Benin entered manufacture of snack locally called kluiklui. This snack was obtained after deep frying defatted dough of crushed seeds. This paper dealt with exploration and determination of patties physichochemical characteristics linked to crunchy descriptors and induced effects of adding some flour such as banana flour and glucomannan to defatted groundnut cake. Obtained results showed that, incorporating flour at reasonable percentages 5 % (mass basis) improve crunchy quality and increase the indigestible fractions. However, recorded high value of remanant moisture 6.39 to 9.3% (dry basis) and fat 26.42 to 31.95% (dry basis), in the fried snack required further drying and improved oil cooking. The addition of flour increased the indigestible fraction in the kluiklui. Sample made with de-oiled peanut paste, glucomannan and type 3 resistant starch banana flour exhibited the highest indigestible fraction values attributed to the synergistic presence of the resistant starch, dietary fiber, protein and non-starch polysaccharides. The same sample exhibited lower fracturability and higher hardness than others. Results of the sensory quality evaluation showed that incorporation of flour into the kluiklui showed no significant differences in liking scores in terms of appearance, aroma, taste and overall acceptability; whereas, the texture and the color scores were significantly different than the control kluiklui. Although the use of flour does not arouse consumer’s acceptability. Flour-enriched kluiklui was significantly higher in all the sensory attributes considered. Overall, the flour-enriched kluiklui produced, was favorably and acceptable, thus showing prospects for industrial application of the flour-enriched kluiklui. In addition, the low resistance to rupture of flour-enriched kluiklui has confirmed their crispy behavior compared to those resulting from defatted pure cake. The resistance of the texture indicated that the production conditions were unfavorable for handling and transport and Overall, banana flour and glucomannan can be successfully incorporated into kluiklui to enrich its values contents.

Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box-Behnken Design.

The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.

Kinetic and Mass Transfer for the Extraction of Peanut Oil Using Soxhlet Extraction

This project focused on the extraction of peanut oil by using Soxhlet extraction. The main objective of this research is to determine the optimum condition for the Soxhlet extraction process in order to produce the highest extraction yields. Apart from that, this research is also to study about the mass transfer rate and kinetic to obtain the suitable diffusion coefficient and rate constant based on Fick’s law and kinetic studies. The experiments were conducted with few manipulated variables which are particle sizes, solvent to solid ratio and extraction contact time. The optimum condition for the peanut oil extraction was found at 0.6 mm of particle size, 15:1 solid to solvent ratio with an extraction time of 8 hours. Besides, the calculated effective diffusivity is 4.3258 x 10-14 m2/s. The extraction rate constant, k was found increase when the ratio of solvent to solid ratio increase due to higher amount of solvent facilitates the extraction process.

The Study of Ultrasound‐Assisted Enzymatic Extraction of Oil From Peanut Seeds Using Response Surface Methodology

The present study evaluates the suitability of ultrasound pretreatment in n‐hexane solvent as well as enzymatic treatment with cellulase enzyme to extract oil from peanut seed powders. To optimize this process, the effects of ultrasonic time (0–70 min), cellulase enzyme concentration (0–2%) and pH (4–5.5) are investigated on peanut oil extraction yield (EY) as well as the quality attributes of the extracted oil containing total phenolic content (TPC), peroxide value (PV), and color parameters of L, a, and b using response surface methodology (RSM). The optimum condition of ultrasound‐assisted enzymatic extraction using n‐hexane solvent (UAEE) is found as ultrasonic pretreatment time of 33.23 min, cellulase concentration of 1.47%, and pH of 4.61 before incubation process at temperature of 56 °C for 120 min. Scanning electronic microscopy (SEM) represented considerable interspaces, holes, and porous structure of peanut meal after optimal UAEE treatment compared to that after shaking incubation extraction using n‐hexane solvent (SIE). It is found that the peanut oil extracted by optimal UAEE treatment had considerable high levels of L color parameter and TPC and significantly more EY and b color parameters than those extracted by SIE, ultrasound‐assisted aqueous enzymatic extraction (UAAEE), and aqueous shaking incubation extraction (ASIE) treatments.Practical Applications: This paper describes an innovative oil extraction method of ultrasound‐assisted enzymatic process using n‐hexane solvent. This new extraction technique makes it possible to increase the extraction yield, total phenolic content, and yellowness of extracted peanut oil. The results illustrated that ultrasound‐assisted enzymatic extraction using n‐hexane solvent method was a far more efficient extracting technique than the individual shaking incubation extraction using n‐hexane solvent, ultrasound‐ assisted aqueous enzymatic extraction and aqueous shaking incubation extraction treatments and would be a promising alternative for conventional oil extraction techniques.Comparison of two treatments of optimal ultrasound‐enzymatic extraction and individual shaking incubation extraction of oil from peanut seed powders.

Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

In this study, the effects of short‐wave infrared radiation (SIR) on enzyme‐assisted aqueous extraction process (EAEP) of peanut oil (PO) are investigated, including peanuts cotyledon cells mircrostructure and yield as well as quality of extracted PO. GC‐flash electronic nose (EN) combined with principal components analysis (PCA) is applied to select conditions for SIR process. The appropriate roasting condition based on the overall flavor is determined as 150 °C for 55 min. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are used to investigate the effects of SIR on cotyledon microstructure. The results demonstrated that SIR damaged the cell microstructure and oil body membrane, and the extraction of oil is facilitated. Accordingly, the oil yield increased significantly by 8.74% compared to that of the control (p < 0.05). Further analysis on the quality properties of PO revealed that the content of polyphenols of oil extracted from SIR roasted peanuts (2.79 ± 0.05 mg GAE kg−1) is 62.21% higher than that from the control. It is in consistent with the significantly enhanced oxidation stability of oil in the present study (p < 0.05). Furthermore, the variety and relative content of volatile compounds which contributed to a better overall flavor are greatly increased.Practical Applications: SIR as a mild and efficient roasting method could enhance the oil extraction yield in EAEP and improve the oxidation stability of the extracted oil. With the appropriate pre‐roasting of peanuts by SIR, the overall flavor of EAEP extracted peanut oil was improved. Its volatiles pattern was close to that of the commercial hot‐pressed PO. It was confirmed that SIR is a novel choice for roasting processing, as well as a potential and available pre‐roasting method of peanuts to improve the EAEP technology.In order to improve the enzyme‐assisted aqueous extraction process (EAEP) of peanut oil, short‐wave infrared radiation (SIR) to roast peanuts before the extraction process is used. SEM and TEM are employed to evaluate the roasting effects on cotyledon microstructure. Some chemical properties, the content of antioxidant compounds, and the flavor of extracted oil are assessed to show the effects on oil quality. The oil yield is also evaluated to explain the roasting effects together with the changes of the microstructure.

Analyse De La Promotion Du Genre Et De L’équité Dans Le Processus Du Développement Local : Cas Du PDC De La Commune De Matamèye

This study aims is to identify the level of integration of the female component in development actions at the level of the urban commune of Matamèye. It is based on an exploitation of the field data with the help of a maintenance guide, a questionnaire and the support of the Municipal Development Plan. The interview took place in the semi-structured form. It is clear that there are more than a hundred registered women's groups both in the commune and in the departmental service. These groups operate in the following activities: extraction of peanut oil, market gardening, manufacture of traditional spaghetti and garin yara. The promoters of these activities do not complain. Indeed, even if these results do not live up to expectations, we must encourage the initiatives of the municipality which try with little means to create a framework that allows these structures to evolve in complete independence. Nevertheless, there are conflicts of jurisdiction in the granting of official authorization to these groups between the supervisory authority and the newly elected administration. Each of the two parties believes that it is up to the municipality to issue them according to the local authorities code according to the ordinance n ° 2010-54 of 17 September 2010. That is why we say that the conflicts of competence between the supervisory authority and the newly elected government that often appear must not hamper local development actions, the principle for which decentralization has emerged.

Analysis of functional properties of peanut protein isolates as affected by oil extraction methods

The physico-chemical and functional characteristics of peanut protein isolates extracted from peanut cakes obtained as by-products from two different peanut oil extraction methods (cold pressed and heat pressed) were studied. Isolates from cold pressed method (CPI) exhibited superior physical properties such as particle size (as seen from scanning electron micrographs), and thermal denaturation profiles as obtained from differential scanning calorimeter, compared to isolates obtained from heat pressed method (HPI). Solubility profiles obtained for CPI and HPI were pH dependent with CPI been more soluble at all pH levels. Solubility around the isoelectric pH range of 4.5 - 5.5 was low for both samples. Other functional properties such as emulsification, whipping, fat and water absorption were better exhibited by CPI than HPI. From the SE-HPLC, HPI recorded a higher molecular weight (16.64KDa) than CPI (14.91KDa), while CPI had higher biochemical components (protein, carbohydrates) than HPI.