ENRICHING THE NUTRITIONAL CONTENT OF BAKERY PRODUCTS BY PROCESSING PEANUT MEAL USING BIOTECHNOLOGICAL METHODS

Voqqosov Zuhriddin,Abduraxmonov Xusanboy

Authors

Voqqosov Zuhriddin,Abduraxmonov Xusanboy Associate Professor, Namangan State Technical University, etc.,4th year student of Namangan State Technical University

Keywords:

peanut meal, bread enrichment, enzymatic hydrolysis, probiotic fermentation, ultrasonic processing, functional bread, nutritional enrichment, sensory properties, stability

Abstract

Wheat bread is the staple food for the population of Uzbekistan, and its nutritional value is relatively low. Peanut oil extraction waste is rich in high protein (47–55%) and fiber (8.4–15.8 %). However, its direct addition disrupts dough rheology and creates an unpleasant taste. In this study, a technology was developed for adding peanut meal to bakery products by pre-treating it with enzymatic hydrolysis, probiotic fermentation, and ultrasonication. The developed technology offers an efficient and sustainable way to transform peanut meal from a waste product into a functional food ingredient.

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