Influence of spray drying technology on the proximate composition of peanut (Arachis hypogaea L.) milk powder

摘要: The process for the production of peanut milk powder was developed from as availability local market. For preparation peanuts, it subjected to four different methods such normal soaking, soaking in 1% NaHCO3, roasting and pressure blanching (at 121°C, 15 psi for, 3 mins). obtained these were analysed proximate composition. composition blanched found be moisture content (4.30 %), proteins (29.97%), carbohydrates (18.79%), fat (43.18%), ash (2.45%) crude fibre (1.31%) respectively. Based on results concluded that most acceptable method compared other methods. is further suitable chocolates bakery products.