Location: Market Quality and Handling Research
Project Number: 6645-43440-011-07-R
Project Type: Reimbursable
Start Date: Mar 7, 2011
End Date: Dec 31, 2012
Determine the presence and quantity of various nutritional components in raw and roasted peanuts, peanut butters, and peanut flours.
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.