The goal of this paper is to contribute to research on the peanut crop by studying the making of two beverages based on peanut extract in order to be first by rural communities, which work with familiar agriculture and school meals. In the experiment it was studied the enrichment of the peanut extract with umbu pulp and peanut extract with guava pulp in three formulations as well as the storage of the beverages in polyethylene terephthalate (PET) containers at the temperature of -18°C for 150 days. The beverages were evaluated as to their humidity, ashes, pH, acidity and protein. As a result, there is the possibility of making a product bases on peanut and enriched with fruit pulp representing good market potential.
Key words: Arachis hypogaea, umbu and guava pulp, peanut milk.
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