Utilization of De-oiled Cakes,

Preparation of Peanut Butter

Submitted by: Divyadana Bisht

 De-oiled Cake

 De-oiled cakes are the residues obtained after oil is

removed from various oilseeds, which are rich in
proteins, minerals and fats with higher nutritional
value.
 Examples include olives for olive
oil, peanuts for peanut oil, coconut flesh for coconut
cream and milk, grapes for wine, apples for cider,
and soybeans for soy milk or oil. Other common press
cakes come from flax seed, cottonseed, and sunflower
seeds.
 Applications of De-oiled Cake

 Production of enzymes
 Production of antibiotics and
biopesticides
 As animal feed
Coconut oil cake Soyabean oil cake

Groundnut oil cake

 Preparation of Peanut Butter

The Manufacturing Process includes-

 Planting and Harvesting of peanuts
 Shelling

The yellow flower blooms, then shrink and the

peanuts begin to grow at the roots in the soil.

Peanuts in their shells and after the shelling

process.
 Dry Roasting

Peanut’s color change from white to light brown after roasting. Some of the
skin of the nuts also peels off.

 Cooling

 Blanching
 Grinding- After blanching, a grinder grinds the peanuts into a paste
while incorporating other ingredients. Peanut butter is usually made by
two grinding operations. The first reduces the nuts to a medium grind,
and the second to a fine, smooth texture using a very highspeed
comminutor.

- The peanuts are reduced to a medium grind first, then into a fine, smooth
texture

 Packaging
Thank you