Peanut and its products i.e. peanut paneer and peanut milk are also well known for their nutritional benefits for young
and old people because of their richness in terms of protein, minerals, essential amino acids as well as essential fatty acids such
as linoleic and oleic acid which are considered to be highly valuable for human nutrition. This study was carried out to develop
paneer with three different coagulants (Citric acid, Tamarind and Vinegar) using Peanut milk. The thesis was undertaken with
two main objectives. The first objective was to prepare paneer from peanut milk using different coagulants. The second objective
was to find out the physico-chemical properties of the developed peanut paneer. Moreover, Physicochemical and sensory
properties of prepared peanut paneer was assessed. Physicochemical properties showed that color and appearance, body and
texture and taste and flavor of paneer were highly observed by using tamarind coagulants. Significant variation among the
different samples of peanut
