any experience with high protein/low fat peanut flours?

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any experience with high protein/low fat peanut flours?

Postby vegimator » Wed Jul 14, 2010 8:44 pm

In an effort to diversify my protein sources, I've been considering buying something like one of these two items:

defatted powdered peanut butter - http://store.bellplantation.com/PB2_Pow ... pb2-04.htm

defatted roasted peanut flour - http://www.byrdmill.com/content/5-lb-pe ... ur-dark-12

It's not that I mind fat, it's just so satiating and high calorie that it's hard to treat nuts/peanuts as a primary source of protein.

I just hope these high protein versions don't taste terrible. I've read that as the fat does down, the peanut flavor goes with it. Does anyone have experience with anything like this? I'm also on the lookout for defatted almond flour which I think does exist. I just can't find it anywhere.
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Re: any experience with high protein/low fat peanut flours?

Postby JP » Wed Jul 21, 2010 7:22 am

did you try these?

they sound pretty suspect... ;)
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Re: any experience with high protein/low fat peanut flours?

Postby vegimator » Wed Jul 21, 2010 2:40 pm

A friend sent me some of the PB2. It's not terrible but the peanut flavor is pretty weak. I'll probably just be adding it to smoothies.
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Re: any experience with high protein/low fat peanut flours?

Postby seanf399 » Mon Nov 22, 2010 7:22 am

anything "defatted" must be poisonous....it sounds AWFUL! HAHA XD
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Re: any experience with high protein/low fat peanut flours?

Postby human vegetable » Fri Nov 26, 2010 3:00 pm

vegimator, I have tried the following ones: pumpkin seed, flaxseed, sesame seed, lupine seed (not sure whether that word exists in English).

All of them were neutral in taste and perfect additions to basically any vegan meal.

As these flours are side products from making plant oils (they just dry and grind the solid remains), they are not "whole foods", but still pretty close to the real thing (much closer than protein powders, at least).

That's why I use them as an alternative/addition to soy and pea protein isolates.

Some advantages:
- less processed
- higher protein quality as measured by BV (probably irrelevant, though)

Disadvantages:
- lower protein content (only about half as much)
- more expensive
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