Peanuts

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

I. A. Akor, T. M. Ukeyima, B. Kyenge & P. Ochele · Asian Food Science Journal · 2020

The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot fl...

Open access Research Article 10.9734/afsj/2020/v18i230213

Moisture and Aflatoxin Contents of Kenyan Market Peanuts and Decontamination with Water, Lime and Ultraviolet Radiation Treatments

Joyce W. Wanjiru, Jasper K. Imungi & Lucy G. Njue · Asian Food Science Journal · 2020

In the recent past, aflatoxin in peanuts and products has been a subject of controversy in Kenya. In the early 2019, some brands of locally manufactured peanut butter were withdrawn from the market shelves on account of containing aflatoxin higher than the national tolerance. It...

Open access Research Article 10.9734/afsj/2020/v17i130185