Peanut meal

1. Peanut Meal
1

2. Peanut meal
 Scientific Name: Arachis hypogaea
 Origin: Peanut is native to South America. It was cultivated in Peru as early as
1500 BCE, and probably earlier
2

3. Characteristics
 Peanut meal is the by-product obtained after the extraction of oil from peanut
seeds (also called peanuts) (Arachis hypogaea L.).
 It is a protein-rich ingredient that is widely used to feed all classes of livestock.
 Peanut meal is the sixth most common oil meal ingredient produced in the world
after soybean meal, rapeseed meal, sunflower meal, cottonseed meal and palm
kernel meal .
 Peanut meal is generally considered as an excellent feed ingredient due to its
high protein content, low fibre, high oil (for expeller meal) and relative absence of
anti nutritional factors.
 It is often the default high protein source in regions where soybean meal is too
expensive or not available
3

4. Cont..
 Peanut meal, also referred to as groundnut meal, is a poor source of the
essential amino acid threonine.
 In fact, peanut meal has been used in research to create a threonine deficiency
in animals. Peanut meal is also low in lysine and methionine, but it is an excellent
source of other essential amino acids
 peanut meal supplemented with threonine is an excellent protein replacement for
soybean meal in corn-based layer diets. Although peanut meal with threonine
was shown to have no adverse effects on egg production, it resulted in a slight
reduction in eggshell quality.
4

5. Peanut Meal
5

6. Distribution
 In Asia, most of the production occurs in India and China though peanut is also
grown in Indonesia, Myanmar, Bangladesh, and Vietnam.
 In India, about 80% of the peanut area is rainfed and is grown in Southern,
Western, and parts of Central India during the south-west monsoon.
 The remaining 20% is irrigated, grown in the post-rainy season and in summer in
Southern, Eastern and Central India.
 In China, peanut is grown in rotation with wheat and maize. 25% of the
production comes from the Shandong province in Northern China.
 In Europe, peanut is grown only in Bulgaria and to a limited extent in Greece,
Spain, and Yugoslavia
6

7. Manufacturing Process
7

8. Cont…
 Peanut meal is produced by mechanical extraction only (expeller) or by
mechanical followed by solvent extraction.
 It is also sold in pellet form. Expeller meal consists of light gray to brownish
pieces (flakes) of variable size with a smooth, slightly curved surface.
 Solvent-extracted meal consists of light gray to brownish flakes of varying sizes.
 Peanut meal pellets vary between 1.5 and 40 mm in diameter and are light to
dark gray in colour
8

9. 9

10. Handling Processes
• Removal and separation of husk from the grain, to obtain
peanut groats.
• The cleaned raw peanut are fed to a large machine, which
throws the grains to a hard surface cause separation of
the hull from the kernel called groat
Dehulling
• The process of is use to crush the kernel into small
particles
• For this process special crushing machines are used such
as
Crushing
10

11. Cont…
Dehuller
11

12. • This process is use to absorb the moisture from the Flaking
material.
Pressing/extruding
• Levels of aflatoxins in peanut meal may be reduced by up to
84 per cent, using an extrusion cooking process/pressing
process
Preheating/Cooking
• This process result in the production of peanut flakes or rolled
oats.
• Whole or steel cut peanut are steamed (for softening) and then
passed to the rolling mill
Flaking
12

13. Flaking
13

14. • The solvent extraction method recovers almost all the oils
and leaves behind only 0.5% to 0.7% residual oil in the
raw material,
• In the case of mechanical pressing the residual oil left in
the oil cake may be anywhere from 6% to 14%.
SOLVENT
EXTRACTION
• This is final step in the manufacturing process of peanut
meal
Dry/cooling
14

15. Solvent Extracter Desolventizer
15

16. Processing
 The peanut fruit is made of an external shell (21-29%) and the nut (79-71%),
consisting of a thin hull ("skin") (2-3%), the nut itself (69-73%) and the germ (2.0-
3.5%)
 In the industrial extraction process, the seeds are first cleaned and 90-95% of the
shells removed by corrugated rollers, by pounding or by centrifugation (5-10%
shells are necessary for proper extraction).
 Kernels are broken up using a hammer mill, or bar cracking machine, and then
subjected to a cooking process.
16

17. Cont…
 A moisture content of 3-4% moisture at 95-105 °C is typical for a straight expeller
processing resulting in a cake containing 17-18% residual oil.
 The expeller cake is conditioned to 10% moisture, flaked, and extracted with
hexane in either percolation- or immersion-type extractors). There are many
variants of this process. Sometimes the shells are not removed, and some
processes remove the skins, resulting in a "white cake
 Solvent extraction is less common than for other major oil meals. Solvent-
extracted peanut meals have typically less than 1% residual oil while non solvent-
extracted meals (cakes) contain about 5-20% oil.
17

18. Nutritive Profile
18
Main analysis Unit Avg
Dry matter % as fed 89.4
Crude protein % DM 54.5
Crude fibre % DM 13.5
NDF % DM 26.6
ADF % DM 16.6
Lignin % DM 5.9
Ether extract % DM 0.9
Ash % DM 6.4
Total sugars % DM 9.0
Gross energy MJ/kg DM 20.2

19. Why are they stored?
(preservation)
T
19

20.  Aflatoxin detoxification
 Various processes have been proposed to remove aflatoxins from peanut meal .
 A process based on the application of aqueous ammonia was developed in
France in the 1980s, and was found to be very effective .
 This process was used in France until 2005 and is still used in Senegal as of
2016 .
 Other detoxification processes have been developed, using hydrogen peroxide or
formaldehyde and calcium hydroxide
20

21.  Both the French and Indian processes decreased protein solubility, but this effect,
while detrimental for monogastrics, could be beneficial for ruminants by
increasing the proportion of rumen-undegradable protein.
 Indeed, formaldehyde treatment has been used to decrease the protein
degradability of peanut meal in ruminants
21

22. Other Effects
 Environmental impact
 Like other legume crops, peanut cultivation helps improve soil fertility through
biological nitrogen fixation, and can thus contribute to significant improvements in
the sustainability of cropping systems
22

23. Peanut meal in Poultry Industry
 Peanut meal produced from contaminated or moldy peanuts may also contain
the toxin and should not be fed to poultry.
 It is unclear whether allergens from peanuts are carried over into the eggs and
meat of poultry who consume peanut meal. Because of its low availability
nationally, and the potential for mycotoxin contamination, very little research has
been done on the use of peanut meal in poultry diets.
 Peanut meal appears to be an attractive feed ingredient for layers. However,
recall that its amino acid profile is somewhat different than that of soybean meal.
Guarantees should be obtained so as to avoid shipments with high levels of
aflatoxin.
23

24. Price
 10 Metric Tons: US $200-350 (Rs. 21000-36000)
24

25. 25