NUTRITIONAL COMPOSITION OF PEANUTS AND PEANUT PRODUCTS
Market Quality and Handling Research
2011 Annual Report
1a.Objectives (from AD-416)
Determine the presence and quantity of various nutritional components in raw and roasted peanuts, peanut butters, and peanut flours.
1b.Approach (from AD-416)
Samples for analysis.
1)raw and roasted peanuts with and without seed coats from a composite sample of several varieties from each of the four market types (virginia, runner, spanish and valencia) (4 raw and 4 roasted samples).
2)composite samples from various brands of standard crunchy and creamy peanut butter and composite samples of similar natural peanut butter (4 samples); and.
3)composite samples of brands of defatted peanut flour (12% fat) and partially
defatted peanut flour (28%) (2 samples). The total number of samples from this composite based sampling plan is 14 which demands a minimum of triplicate analyses to reduce variability to acceptable levels.
This research relates to in house objective 1: Determine the effect of production location, maturity, curing, seed moisture, composition, processing and relevant interactions to improve flavor and flavor consistency in peanut varieties and breeding lines.
Samples for this project have been collected and nutritional analyses to include several flavanol compounds has begun.