Utilization of groudnut milk in manufacturing indigenous fermented product "mish" in Sudan

Abstract EN

The utilization of groundnut milk in manufacturing "mish" in Sudan was investigated.

Groundnut milk was prepared from ground peanuts.

Four samples of "mish" were prepared from groundnut milk with different levels of skim milk powder 5, 10 and 15 %.

Mish samples were when stored for 15 days at (10 ± 2˚C) for quality changes.

The proximate composition of the groundnut milk showed 9.39 % total solid (TS), 0.85 % ash content, 3.64 % protein and 2.95 % fat.

The proximate composition of mish samples showed TS range of 28.80 %) -31.26 %), protein range of 7.57 % 8.85 %, fat level of 3.88 % to 4.00 % , and ash content of 2.94 % to 3.

47 %.

The pH of all mish products significantly, (P = 0.05) decreased during storage, while the treatable acidity increased.

Mish made from groundnut milk with 5 % skim milk powder (sample B) was significantly, (P = 0.05) the best in appearance, texture, flavor and overall acceptability compared to the other mish products.