Solid-state fermented peanut press cake:assessment of biochemical properties, mineral bioavailability, and its application in sweetened yogurt cheese

Over the past years, peanut press cake (PPC) has been explored for its high nutritional and therapeutic values, however, antinutritional components and insoluble fibers limit its potential use.The by-products obtained after oil extraction cause serious environmental problems.Therefore, to overcome this problem, we formulated solidstate fermented PPC powder and explored its biochemical properties, mineral, content, mineral bioavailability, and possible application. Herein, various enzymatic assays were performed and found significantly (p < 0.05) higher enzymatic activity in solid-state fermented PPC than unfermented one. During in vitro antioxidant activity assay, fermented PPC showed higher inhibition (%) of free radicals. Alteration in functional groups of solid-state fermented PPC was confirmed using Fourier transform infrared spectroscopy. Based on mineral content, sweetened yogurt cheese was enriched with selected PPC and was evaluated for sensory characteristics and mineral bioavailability. Enriched sweetened yogurt cheese showed significantly (p < 0.05) improved mineral content and bioavailability than that of the control sample.