Extracción de aceite de maní (Arachis hypogaea L.) ecuatoriano sin blanchear y el aprovechamiento de la torta residual para el desarrollo de una bebida proteica

Abstract

This work investigates the extraction of oil from untasted Ecuadorian peanut (Arachis hypogaea L. var. fastigiata) and the integral valorization of its residual press cake, under a circular economy approach. The mechanical pressing process was optimized using three level factorial experimental design and Response Surface Methodology (RSM), evaluating the effect of temperature (20 to 90 degree Celsius) and pressure (10 to 20 Tons) on the extraction yield. The results identified an optimal point at 69.61 degree Celsius and 14.76 Tons, achieving a yield of 33.92 percent. The statistical analysis confirmed that pressure and its interactions with temperature are the most significant factors, observing that excessive pressures reduce the yield due to press cake compaction. Subsequently, the residual press cake was processed to obtain a defatted flour, which was utilized as the main ingredient in the development of a plant-based protein beverage. The preliminary sensorial showed high acceptability (68 percent of positive responses). This study demonstrates the technical viability of a sustainable process that not only obtains quality oil through mechanical pressing but also transforms a byproduct into a high value-added functional food, thereby contributing to productive diversification and the reduction of waste in the peanut agro-industrial chain in Ecuador.