Functional Property Changes in Partially Defatted Peanut Flour Caused by Fungal Fermentation and Heat Treatment

Changes in functional properties of flour made from partially defatted peanut fermented with Rhizopus microsponrus var. oligospoms and treated with steam were investigated. An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut. Nitrogen solubility (pH 4.0–6.0), emulsion capacity and viscosity. water adsorption, and water and oil retention of flours were slightly increased as a result of fermentation. Steam treatment of nonfermented and fermented peanut flours for up to 45 min enhanced some functional properties.