Development of Value-added Products from Peanuts and Aflatoxin Detoxification in Senegal and West Africa (NCA 32)


The goal of NCA 32 was to develop functional ingredients from peanut and peanut products, and develop value added products from peanut alone or in combination with fish mince that are optimized for consumers. Select inexpensive treatments such as clay additives to eliminate aflatoxin in the end products.


Two high-protein snacks from defatted peanut flour were developed and tested in the U.S. and Senegal: 1) cookies, and 2) chin-chin (a West-Africa snack). Substitution of up to 40% roasted-defatted peanut flour yielded snacks that were most acceptable to consumers. The West Africa test panel gave higher acceptability ratings to peanut-based snacks especially chin-chin compared to U.S. test panels. The high protein-low fat products have positive health implications. Peanut milk from defatted peanut flour is being developed in Senegal by collaborating researchers for testing for acceptability by Senegalese consumers. Assessment of the level of aflatoxin contamination in peanuts and peanut products in Senegal, through sampling, was carried out. The results provided baseline data on health risks to consumers and provided guidance on ways to reduce aflatoxin especially at the village/small-scale processor level.


Processor Values

Principal Investigator

Dr. Mohamed Ahmedna
North Carolina A&T University


Dr. Ipek Goktepe, North Carolina A&T University
Dr. Jianmei Yu, North Carolina A&T University

Senegal Collaborator

Dr. Amadou Kane, Institute de Technologie Alimentaire, Dakar