Almonds: Almonds are an incredibly dense package of nutrients. They are concentrated source of energy as they have 60 percent fat. Almonds have 20 percent protein like pulses. Like other nuts, carbohydrate content is low. They are fairly good source of B-vitamins and contributes to vitamin E content. Almonds are good source of monounsaturated fatty acids which reduce the risk of heart disease by reducing LDL (bad) cholesterol.
Coconut:
Coconut water is a refreshing drink which is also hygienic. Coconut water contributes little to the nutritive value. The white flesh is rich in calories though not a very good source of protein. The white flesh , when dried , is called khopra. It has a high content of oil. The residual cake after the oil has been extracted is used as cattle food.
Gardencress seeds: Gardencress seeds are excellent source of protein iron and B- vitamins. These seeds are traditionally consumed as a complementary food in the post-partum period by women in India. Processing improves bioavailability of iron and protein.
Groundnut: Ground nut is also known as peanuts, earthnuts and monkey nuts. They are rich in fat. The whole seed contains about 40 % fat, twice the amount in soyabeans. They are exceptionally rich in niacin. Groundnut protein lacks methionine. Groundnuts are rich in the antioxidant flavonol.
Groundnuts are boiled or roasted and consumed. But the chief product is the oil, which can be used either as cooking oil or for making margarine. The secondary product is the residue or cake left after the expression of the oil. It is also purified and used in supplementary mix.
Edible groundnut flour: The pre cleaned seeds, free from fungus and insects are roasted at 80- 900c for 10 minutes and subjected to abrasion to remove the red skin. The decuticled seeds are expeller-pressed for recovering oil and edible grade flour. The protein rich flour has been used for the preparation of nutritionally balanced food supplements such as the multipurpose food, Balahar, fortified wheat flour and mass-feeding programmes.
Protein isolate: The proteins of groundnut flour are solubilised in aqueous alkaline medium, the insoluble carbohydrates seperated by filtration or centrifugation and proteins are precipitated as the isoelectric point. The protein isolate is bland, cream- coloured and has more than 90 % protein with good nitrogen solubility index. Groundnut protein isolate is used in miltone, baby foods, biscuits, confectionary and as coffee/ tea whiteners.
On the basis of peroxide value and acidity, deep green bottles have been found to be better than colourless bottles for the storage of oil.
Groundnut milk:
Good quality peanut kernels are cleaned from impurities and roasted lightly and the red skin is removed.
The cleaned kernels are ground to a smooth paste. The paste is mixed with 7 times the weight of the weight of water in a blender. Calcium hydroxide solution is added till the PH of the milk is adjusted to 6.8.
A mixture of disodium phospate and acid potassium phosphate having P H 7.0 is added to stabilise the milk.
The milk is filtered through a fine cloth and fortified with vitamins A, D, B 2, folic acid, B12 and mineral, calcium and iron. Cane sugar is added at 7 per cent level.
The milk obtained from soyabean or peanut can be used as a supplement to the diets of pre-school and school children. Or it can be used as substitute for ordinary milk, in the case of allergies to milk.
Peanut butter: Good quality peanut kernel is cleaned it is roasted to a moderate degree till a pleasant aroma develops.
Red skin is removed by passing the roasted kernel through a blanching machine.The kernels are ground in a grinding machine to medium grind. Hydrogenated fat containing vitamin A is added at 5 % level as this helps to prevent separation of oil. Sodium chloride is added at 2 %. The mixture is ground to a smooth paste and packed in bottles. Peanut butter can be consumed with chapati, puri or bread.
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