Groundnut protein concentrate (GPC) prepared by isoelectric centrifuging at pH 4 was subjected to treatment with 0–12M hydrogen peroxide in the same manner as is used to destroy aflatoxins. The protein solubility, in-vitro digestibility, amino acid composition and enzymic protein efficiency ratio (E-PER) were compared with those of untreated concentrate. The nitrogen solubilities were markedly lower at acidic pH but comparable to values obtained from untreated samples at alkaline pH; the digestibilities ranged from 71.4 to 92.1% in treated samples and from 73.7 to 98.0% in untreated samples. There was a marked reduction in the content of threonine, proline, cystine, methionine and tryptophan, which was reflected in the lower E-PER value for the treated samples. Despite these changes, peroxide-treated GPC is a potentially useful supplement to many cereal-based Nigerian weaning foods and breakfast preparations.
Journal of the Science of Food and Agriculture 01/1987; 38(1):49 – 55. DOI:10.1002/jsfa.2740380109