Peanut as a Primary Ingredient for a Milk Substitute
TITLE:
Arachis hypogaea (PEANUT) AS A PRIMARY INGREDIENT FOR A MILK SUBSTITUTE
CHAPTER I
INTRODUCTION
RATIONALE
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
Arachis hypogaea (PEANUT) AS A PRIMARY INGREDIENT FOR A MILK SUBSTITUTE
CHAPTER I
INTRODUCTION
RATIONALE
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