Groundnut(peanut) butter is comminuted, cohesive paste made by grinding the nuts to a fine consistency, mixing with about 2% salt(sodium chloride), and small quantities of emulsifier such lecithin or monoglycerides.
The emulsifiers are used to prevent separation of the peanut oil from the other components.
The following are the proportions of ingredients to be used.
Groundnut paste 90 – 92% by weight
Groundnut oil 5%
Emulsifier 1 – 3%
Equipment Needed: Plate mill/ liquidizer, Sieve, Scale.
1- Preparation of Raw material: Dry, dehusked and clean groundnuts. Get rid of the spoilt kernels.
2- Roasting: Place nuts on a pre-heated griddle or in a rotating roaster for 20 minutes at 200 degree Celcius.
3- Cooling: Cool to room temperature.
4- Dehulling: Seperate the brown seed coat from the cotyledon. This can be done using hand or by winnowing.
5- Milling: Grind the dehulled groundnut to a paste in a mill or liquidizer.
6- Mixing- Add salt, emulsifier and oil to the paste and mix thoroughly.
7- Cool and Pack: Fill in glass jars and seal.
Fill the product in a clean glass jar, seal and label. It should be store in a cool, dry place.