Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements¹

While searching for peanut (Arachis hypogaea L.) genotypes that could compete both nutritionally and economically with other plant proteins in the United States market, a white-testa peanut was examined. This genotype had low concentrations of flatus-producing sugars, lacked flavor, and had a high calcium content. Production costs could be reduced because blanching would not be required to produce a high quality, cream-colored flour. Since the initial study, samples of four additional white-testa genotypes have been obtained. All five were examined for possible use as protein supplements in food. Flours and isolates were prepared and evaluated chemically for protein content, amino acid pattern, and gel- and immuno-electrophoretic patterns. Experimental field plots were grown to determine seed germination potentials and yields. The results indicated that two of the genotypes had good biochemical profiles and produced well in the field. These two Spanwhite and P. I. 288160. have been selected for further study.