• insight to the roleof peanutsin microbes and industry
  • Parisa Najafi,1 Saman Hakimian,2,*
    1. M.sc Industerial microbiology , Islamic Azad University , Chaloos , Iran
    2. M.sc Pathogenics microbes , Islamic Azad Univesity , Tehran Central Branch , Iran , Tehran


  • Introduction: Peanuts are an energy-rich food that contains significant amounts of fat, protein, carbohydrates, vitamins, minerals, and fat-soluble and water-soluble phytochemicals. Peanuts are consumed worldwide due to their high nutritional value and pleasant or unique taste after roasting or boiling. Lipids, proteins, and carbohydrates not only provide energy, but also provide essential nutrients for normal body functions, such as body fat and muscle mass. Vitamins are required for normal cell function, growth, development, disease prevention, and act as coenzymes during energy production. Due to its high nutrient content, peanuts are used in most developing countries to combat malnutrition. Epidemiological studies have associated the consumption of nuts with a reduction in the incidence of cardiovascular diseases and gallstones in both sexes and diabetes in women. Limited evidence also suggests beneficial effects on high blood pressure, cancer, and inflammation. Also, peanut butter consumption was inversely related to type 2 diabetes. It shows the potential benefits of increased nut and peanut butter consumption in reducing the risk of type 2 diabetes in women. To avoid increasing calorie intake, regular consumption of nuts can be recommended as an alternative to consuming refined grain products or red or processed meat.
  • Methods: We therefore prospectively examined the association between nut consumption and risk of type 2 diabetes in a large cohort of women from the Nurses' Health Study. Results At baseline in 1980, about 35 percent of women in this group reported almost never eating nuts. 36% consume them less than once a week. 24%, 1 to 4 times a week; and 5 percent, at least 5 times a week. Women who ate more nuts tended to weigh less. Women who ate more nuts smoked less and exercised more. Nut consumption was positively associated with polyunsaturated fats, dietary fiber, magnesium, alcohol and multivitamin supplements. Vegetable and fruit intake was similar for women who frequently ate nuts and those who rarely ate nuts, but women who ate more nuts tended to eat less meat and refined grain products. In a secondary analysis controlling for propensity scores, people who ate nuts at least 5 times per week were still at increased risk of developing diabetes compared to those who never or almost never ate nuts. To further examine whether the relationship between nut consumption and Whether the risk of type 2 diabetes is independent of other potential risk factors for type 2 diabetes, we performed multivariate analyzes in strata defined by the levels of these factors. We found no obvious changes in relation to these factors, and the inverse association persisted in all subgroups. Peanuts have traditionally been used as a source of oil. However, its annual worldwide harvest of protein has reached nearly 4.5 million tons. India, followed by China and the United States are the major peanut producing states. In recent years, several grain and vegetable based foods that use peanuts as protein supplements have been developed to alleviate the problem of protein calorie malnutrition. Peanuts in the form of flour, protein isolate and flour in the form of a mixture have been determined that the product is very favorable in terms of sensory quality.
  • Results: Peanut protein lacks some essential amino acids, but its real digestibility is comparable to animal protein, even though different processing methods affect it. Food products occupy an important place in human nutrition for economic and social reasons. Millions of people in Asia and African countries depend on plant products, mainly cereals and vegetables, as their food protein sources.
  • Conclusion: Among the major oilseed crops, peanuts have special advantages because they can be used in many food forms. With a simple roasting and grinding process, peanuts can be turned into a variety of quality food products. Among the world's peanut eaters, roasting and salting is the most preferred method of eating. Roasted nuts are the most popular among the types of ready-made peanut foods. About 60 percent of the peanuts harvested outside the United States are crushed and used for oil extraction, while 70 percent of the U.S. crop is used for food purposes. In the United States, nearly 52 percent of the domestic food product is peanuts for peanut butter spread, 23 percent for salted peanuts, and 21 percent for confectionery. Peanuts are sold fresh as vegetables, canned, frozen, and roasted. In the crust, roasted and salted, more than 50% are used. Sweets are bakery products and are turned into butter for further use. More than 100 recipes
  • Keywords: Industerial , Microbes , Peanuts , Aflatoxination