Application of supercritical fluid extraction on food processing: black-eyed pea (Vigna unguiculata) and peanut (Arachis hypogaea)

This present study investigates application of supercritical fluid carbon dioxide extraction (SCFE-CO2) for removing fats from black-eyed pea (Vigna unguiculata) and peanut (Arachis hypogaea) to produce high protein-low fat diet products. SCFE-CO2 process used Taguchi's orthogonal array at three parameters in three levels: pressures between 25-35 MPa, temperatures between 40-60 degrees C and CO2 flowrates between 10-20 g/min. The results of the experiment showed that the optimum conditions of SCFE-CO2 process were 25 MPa, 60 degrees C, 10 g/min for black-eyed pea and 35 MPa, 60 degrees C, 15 g/min for peanut. The highest yield for black-eyed pea and peanut were 5.4% and 48.5%, respectively. (C) 2014 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/). Peer-review under responsibility of the Organizing Committee of ICCE UNPAR 2013