Value addition to peanut milk production process by products

With the increasing prevalence of lactose intolerance, cow's milk allergy, and vegan dietary trends, the demand for plant-based milk alternatives is rapidly rising. Rich in protein, fat, and bioactive compounds, peanuts (Arachis hypogaea L.) offer a noteworthy option among plant-based milk alternatives. However, the pulp generated during peanut milk production is often treated as waste, and its economic potential is largely overlooked. This thesis study aimed to biologically enrich the pulp produced after peanut milk processing through solid-state fermentation and to evaluate its use as a functional ingredient in gluten-free cracker production. The fermentation process conducted with Aspergillus oryzae was optimized using the Box-Behnken experimental design, and the optimal conditions were determined as 46.8% moisture, 35.98 °C temperature, and 4.98 days of incubation. Under these conditions, the total phenolic content (TPC) reached 15.68 mg GAE/g dry matter, representing approximately a 2.3-fold increase compared to the unfermented pulp. The fermentation process improved functional properties such as fat content, ash content, and water-holding capacity, while also resulting in darkening of color and increased a* and b* color parameters. The resulting fermented pulp was used in gluten-free cracker formulations by substituting the flour at different ratios, and in samples containing 10% fermented pulp, protein content reached 3.35%, TPC was measured at 3.94 mg GAE/g dry matter, and significant increases were observed in antioxidant activity and levels of unsaturated fatty acids. Additionally, crackers containing 7.5% fermented pulp exhibited the lowest hardness values, indicating a favorable improvement in textural properties. The results demonstrate that peanut pulp can be transformed into a value-added ingredient for sustainable and functional food production.