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The edible films have been produced from protein containing foods especially nuts by casting process and no available researches found on using the extracted proteins in dried extraction cake of groundnut seed.The aim of this research was to get an edible film from dried extraction cake of groundnut seed and to characterise their physico-mechanical, optical and barrier permeabilities with different concentration of alkali solution (NaOH). The films presented high values of L* (average as 84.8) in terms of lightness.The tensile strength (MPa) and elongations at break (%) decresed with increase in alkali solution. The alkali solutions increased the water vapour permeabilites (WVP) but decreased oxygen permeabilites (OP) of the films. The protein fraction of extraction cake of groundnut seeds showed the potential to be processable into the edible films. Arginine (Arg) and cysteine (Cys) were the major amino acids in the films.The produced films were used to package olive oil for 60 days of storage at room temperature.The peroxide values of olive oil increased less that conditioned in produced films and good barrier plastic material (PP) during storage period.The films improved the olive oil chemical stability and it showed suitable film properties. Keywords— Extraction cake; Film; Pyhsico-mechanical properties;Amino acids,Chemical stability. PRACTİCAL APPLİCATİON The dried extraction cake from groundnut seed contained ingredients as 29.59 g 100 g protein, 27.41 g 100 g CH,3.06 g 100 g moisture,2.20 g 100 g ash,33.71 g oil 100 g and 3.97 g 100 g fibre content and films that obtained from extraction cake of groundnut seed with an alkali solution of NaOH (0.25% w w) had higher tensile strength (MPa) and elongation at break (%) with low Young’s modulus (MPa). The produced films had a higher percentage of arginine (14.89%),cysteine (10.41%) and aspartate (10.13%) with lower peroxide values.

Film production with groundnut extraction cake and its physico-mechanical properties with potential use for food packaging