ABSTRACT

 This study focused xii' on evaluating the effect of different heat treatments on the quality of peanut milk. Peanut (arachis hypogea) is an important oilseed crop belonging to the family Fabaceae and it originated in South America. Peanut is also considered as poor man’s meat. Peanut milk will help solve some lifestyle changes and medical issues like cow’s milk allergy, lactose intolerance, and hypocholesterolemia. Fresh peanut was used to extract milk after subjecting the peanut-to different heat processing treatment (toasting, boiling, steaming and microwaving). Commercial milk sample served as the control. The peanut milk and control were analyzed for proximate, physicochemical, antinutrient, microbial and sensory properties using standard methods. The result from proximate analysis showed that moisture content ranged from 67.70% to 87.15%, ash ranged from 0.15% to 0.25%, fat content ranged from 0.22 to 2.84%, protein ranged from 2.11% to 16.50%, carbohydrate ranged from 4.31% to 22.05%. From the physicochemical analysis pFI ranged from 5.95 to 6.50, total soluble solids ranged from 9.00 to 11.94%, total titratable acidity ranged from 0.10 to 0.31%, specific gravity ranged from 0.001-1.03, Viscosity ranged from 1.72 to 4.01 mPa, MSNF ranged from 8.04-9.15. The results of antinutrient contents showed that there was no antinutrient detected in the control sample, while antinutrient level of all peanut milk samples are below the safe limit and fit for consumption. Microbial analysis showed that the fungal growth exceeded the recommended limit for safety, while bacterial count was below the maximum limit. The sensory properties showed that control sample had better sensory properties as rated by the panelist.