NUTRITIONAL COMPOSITION OF PEANUTS AND PEANUT PRODUCTS
Market Quality and Handling Research
2013 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 project is related to in-house objective 3 addressing the extract, isolate, identification, and evaluate bioactive and/or biochemical components in peanuts, peanut products, and peanut plants that may exhibit nutraceutical properties, nutritional quality, biochemical and physical functionality or non-food biomass potential.
Early and advanced breeding line from crop year 2012 were evaluated for flavor, sugars, total oil, fatty acids and tocopherols. Germplasm with potential to increase folate derivatives were present and stored for later analysis. Final report published online.