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Partially Defatted Peanut Flour

Also known as: Partially defatted peanut flour, Partially de-oiled peanut meal flour (DPMF), Peanut Flour, Arachis hypogaea Flour

Overview

Partially defatted peanut flour is a product derived from *Arachis hypogaea* (peanuts) after oil extraction. It serves as a protein supplement and food fortification agent. It is characterized by its high protein content, notably lysine, making it valuable for enhancing the nutritional profiles of various food products. Commonly used in baking and pasta production, it improves the protein content and amino acid balance of these foods. The flour is produced as a byproduct of peanut oil extraction, retaining a significant amount of protein and other nutrients. While research on peanut flour is ongoing, the quality of evidence varies, with some studies lacking rigorous methodologies. It is generally recognized as safe for consumption, but its allergenic potential is a significant concern.

Benefits

Partially defatted peanut flour primarily enhances the protein content and improves the amino acid profiles of foods. For instance, it can increase the lysine content in wheat-based products, addressing a common deficiency in cereal-based diets. Secondary benefits include improved texture and nutritional value in baked goods and pasta. It is particularly beneficial for individuals seeking high-protein diets or those with dietary restrictions requiring additional lysine. While specific effect sizes are not well-documented, the nutritional benefits are immediate upon consumption. Research indicates that incorporating peanut flour into food formulations can significantly boost their nutritional value, making it a valuable ingredient for food manufacturers and consumers alike.

How it works

Partially defatted peanut flour works by providing essential amino acids that contribute to protein synthesis and muscle repair. As a protein source, it supports muscle health and overall bodily functions by enhancing dietary protein intake. The flour's amino acids are absorbed and utilized by the body for various metabolic processes. While the specific molecular targets are not explicitly identified, the flour's contribution to overall protein intake is its primary mechanism of action. Its inclusion in the diet supports the body's need for essential amino acids, promoting overall health and well-being.

Side effects

Partially defatted peanut flour is generally considered safe for consumption, but its allergenic potential is a significant concern. Common side effects include allergic reactions in sensitive individuals. Uncommon side effects may involve gastrointestinal discomfort in some cases. Rare but severe allergic reactions can occur in highly sensitive individuals. There are no documented drug interactions, but it is contraindicated for individuals with peanut allergies. Special populations, particularly those with known peanut allergies, should avoid its consumption. It is crucial to check for peanut allergies before consuming products containing partially defatted peanut flour to prevent adverse reactions.

Dosage

The minimum effective dose of partially defatted peanut flour is not definitively established, as it is typically used as a food ingredient rather than a standalone supplement. Optimal dosage ranges vary based on the specific application, often used at 5-45% in food formulations to enhance protein content and nutritional value. There is no established maximum safe dose, but it is generally considered safe as part of a balanced diet. No specific timing recommendations exist, and it is often used in powder form for baking and cooking. Absorption is generally efficient when consumed as part of a meal. No required cofactors are documented for its utilization.

FAQs

How should I store partially defatted peanut flour?

Store in a cool, dry place to maintain nutritional value and prevent contamination. Ensure the container is sealed properly to avoid moisture exposure.

Is partially defatted peanut flour safe for everyone?

It is generally safe, but individuals with peanut allergies should avoid it. Always check for peanut allergies before consumption.

When is the best time to consume peanut flour?

There is no specific timing; it can be consumed at any meal as part of a balanced diet to enhance the nutritional profile of foods.

What results can I expect from using peanut flour?

Expect an enhanced nutritional profile of foods, particularly increased protein and lysine content, contributing to a more balanced diet.

Is peanut flour a complete protein source?

No, it is not a complete protein source on its own. It is best used in combination with other protein sources to ensure a complete amino acid profile.

Research Sources

https://www.mdpi.com/2227-9717/11/8/2512 – This study explores the use of partially defatted peanut flour in pasta formulations, finding that formulations with 35-45% peanut flour, dried at 60-71°C, yielded optimal texture and consumer preference. The research highlights the potential of peanut flour to enhance the nutritional profile of pasta products, though it lacks a systematic review or meta-analysis framework.
https://papers.ssrn.com/sol3/Delivery.cfm/6f082948-4747-4c88-a18a-e6826fba6927-MECA.pdf?abstractid=4481493&mirid=1 – This research focuses on the development of reference materials for peanut allergens using partially defatted peanut flour, emphasizing the need for precise allergen analysis. While it contributes to allergen research, it does not directly assess the benefits or safety of partially defatted peanut flour as a supplement.
https://pubmed.ncbi.nlm.nih.gov/21535674/ – This study likely discusses the nutritional aspects of peanut flour, potentially focusing on its protein content and amino acid profile. Further details would be needed to provide a more comprehensive summary, but it likely supports the use of peanut flour as a protein supplement.
https://www.scirp.org/journal/paperinformation?paperid=18490 – This research likely explores the fortification of biscuits with partially de-oiled peanut meal flour, indicating that up to 15% substitution was acceptable without compromising sensory attributes. This highlights the potential for nutritional enhancement but does not meet the criteria for a systematic review or meta-analysis.