Peanut varieties are diverse globally, with their characters and nutrition determining the product quality.  However, the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited, impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global scale.  This study aimed to compare and analyze the apparent morphology, microstructure, single-cell structure, engineering and mechanical properties, as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing countries.  The surface and cross-section microstructure of the peanut kernels exhibited a dense “blocky” appearance with a distinct cellular structure.  The lipid droplets were predominantly spherical with a regular distribution within the cells.  The single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions, which exhibited correlations with their mechanical and engineering properties.  Furthermore, the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages, corresponding to moisture loss, volatile loss, protein denaturation, and the degradation of various biomacromolecules.  Variations were also observed in the lipid, protein, and sucrose contents, texture, bulk density, true density, porosity, geometric mean diameter, and sphericity among the different peanut varieties.  This study establishes relationships and correlations among microstructure, engineering properties, and nutritional composition of commonly grown peanut varieties in major peanut-processing countries.  The findings provide valuable insights into peanut quality evaluation, empowering the peanut industry to enhance their processing and product development efforts.

This study aimed to investigate the interaction between maltodextrin/starch of different molecular weight distributions and soy protein isolate (SPI)–wheat gluten (WG) matrix during high-moisture extrusion.  Two maltodextrins (dextrose equivalent (DE): 10 and 20) and wheat starch were extruded with SPI–WG blend in a system of 65, 70, and 75% moisture to investigate their effects on texture and thermal stability.  Incorporating 5% maltodextrin (DE10) in the SPI–WG matrix improved the fiber structure and thermal stability.  When wheat starch was thoroughly gelatinized during subsequent sterilization, the fiber structure and thermal stability were also improved.  It was found that the plasticization caused by small-molecular weight saccharides and enhanced phase separation caused by large-molecular weight saccharides changed the melting temperature of blends and significantly improved the texture and thermal stability of extrudates.

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres.  Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities.  Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes.  This review paper intends to provide detailed overview of lentil’s global production, nutritional composition and processing methods of lentil.  Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.