Singh B, Singh U
Department of Food Science, Alabama A & M University, Normal 35762.
Plant Foods Hum Nutr. 1991 Apr;41(2):165-77. doi: 10.1007/BF02194085.
Peanut has traditionally been used as a source of oil; however, its worldwide annual protein harvest has reached nearly 4.5 million tons. India followed by China and the United States are the major producers of peanut. In recent years, several cereals and legumes-based foods using peanuts as protein supplements have been developed to alleviate protein calories-malnutrition problem. Peanut in the form of flour, protein isolates, and meal in a mixed product have been found to be very desirable from a sensory quality point of view. Peanut protein is deficient with respect to certain essential amino acids, but its true digestibility is comparable with that of animal protein. Even though various processing methods influence the nutritional and sensory quality of peanut fortified human foods available information on these aspects have been reviewed and summarised in this paper in order to optimize the utilization of peanut protein to increase protein value of cereal-based foods in developing countries of the peanut growing regions of the world.
花生传统上一直被用作油料来源；然而，其全球年度蛋白质产量已达到近450万吨。印度之后是中国和美国，它们是花生的主要生产国。近年来，已开发出几种以花生作为蛋白质补充剂的谷物和豆类食品，以缓解蛋白质热量营养不良问题。从感官质量的角度来看，面粉、蛋白质分离物形式的花生以及混合产品中的花生粕都非常理想。花生蛋白在某些必需氨基酸方面存在不足，但其真实消化率与动物蛋白相当。尽管各种加工方法会影响花生强化人类食品的营养和感官质量，但本文已对这些方面的现有信息进行了综述和总结，以便优化花生蛋白的利用，提高世界花生种植地区发展中国家谷物类食品的蛋白质价值。
