Peanut as a Primary Ingredient for a Milk Substitute

Topics: Milk, Soy milk, Peanut Pages: 6 (1905 words) Published: March 14, 2013

The milk consumption of the Filipinos is 70,000 MT in the year of 2011. In recent statistics, it shows that in Asian countries, most people either have lactose intolerance or milk allergy. Lactose intolerance is the inability to digest lactose, a sugar found in milk. This is caused by the lack of lactase, the enzyme required to breakdown lactose in the digestive system. Milk allergy is an adverse immune reaction to one or more of the constituents of milk from any animal, most commonly “alpha S1-casein”. This allergic reaction can involve anaphylaxis. Anaphylaxis is a serious allergic reaction that may cause death. Symptoms are low blood pressure, itchy rash & throat swelling, vomiting, constipation, migraine, stomach pain, flatulence, hives & diarrhea. These are the difference between lactose intolerance and milk allergy. In short, lactose intolerance is a non-allergic food sensitivity, whereas milk allergy has an adverse immune reaction to milk. There is a need to look for more substitutes for milk, mostly because most of the Asian population possess Lactose Intolerance or Milk Allergy. Current milk substitutes available does not contain enough nutrition compared to actual milk. The current established milk substitutes are soy and rice milk. Soy milk is a milk substitute made from soybeans. Soy milk compared to cow’s milk shows that soy milk has 2.5g of protein compared to cow’s milk of 3.2g. Another popular substitute is rice milk. Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice. Rice milk compared to cow’s milk shows that rice milk contains more carbohydrates, but does not contain calcium or protein. These substitutes compared to peanut shows that peanuts contain 25g of protein, about 21.8g more than cow’s milk and 22.5g more than soy milk. Arachis Hypogaea, widely known as peanut, is a species in the legume or “bean” family (Fabaceae). They are widely abundant in the Philippines, making it an easy ingredient for milk substitute as they are easy to find and affordable to anyone. Peanuts are rich in nutrients, providing over 30 essential nutrients. The basic nutritional value of peanut is stated below: Carbohydrates| 21g|

Fat| 48g|
Protein| 25g|

Using peanut as the main ingredient in milk substitute, makes the drink full of nutrients compared to other milk substitutes. Thus, provided with the said nutritional property of peanut, as well as the relative abundance of A. hypogaea, this research aims to make peanut milk a commercial product available to everyone. To help those with lactose intolerance and milk allergy, in which when they will consume the product, they take in more nutrients compared to consuming other low-nutrition products. This research is aimed to find a more nutritious milk substitute compared to current substitutes available. Arachis Hypogaea or peanut is a possible main ingredient for milk substitute.

The problem is if Arachis hypogaea or peanut can be used as a main ingredient in milk substitute. Primarily this study aims to test the feasibility of Arachis hypogaea as a main ingredient for a milk substitute drink. This investigatory project specifically aims to provide answer on the following questions: 1. How is the extract compared to standard milk?

2. How is the extract compared to other milk substitutes?

Milk substitutes are consumed for those who possess lactose intolerance or have milk allergies or those who are simply fond of consuming milk substitutes. The reason for those with lactose intolerance to consume this product is to find a product similar to milk but not containing lactose, which makes them find substitutes in the first place. But are these substitutes, similar in nutritional value to animal milk? It depends on which substitute will be...
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