Peanuts, their food values and interesting recipes

              Conlenh
INTRODUCTION .
USES OF PEANUTS AND PEANUT PRODUCTS .
2
3
RECOMMENDED DIETARY ALLOWANCES - Food and Nu tri-tion
Board, National Research Council . . . . . . . . 4
RAW SHELLED PEANUTS - Constituents and Proximate
Composition . . . . . . . . . . . . . . . . . . . . 5
THE NUTRITIVE VALUE OF PEANUTS - Dr. Lela E. Booher . 6
PEANUT OIL - Donald S. Payne . . . . . . . . . 10
PROTEINS OF PEANUTS - Dr. D. Breese Jones . . 14
PEANUT FLOUR - Donald S. Payne . . . . . . . 24
PEANUTS' ROLE IN AMERICA'S FOOD SUPPLY . . 29
RECIPES
Old Favorites
Snacks . .
Sandwiches
Wartime Lunches
Peanut Butter
Soups ... .
Entrees
Main Dishes Using Raw Peanuts
Peanut Loaves and Croquettes
Peanut Oil- Salad Dressings
Salads . . . . . . . . . .
Breads . . . .. . . . . . . .. . .
Peanu t Flour . . . . . . . . . . . . .
Candy . . . . .. .. . .... . . . .. .
Desserts . . . .
Chilled Desserts
Ice Creams
Cookies . .
0 32
0 33
0 35
0 38
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0 47
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. 63
This booklet is planned for the trained food
and nutrition worker, the homemaker and
others who wish to obtain information on
peanuts and peanut products.
Discussions on the nutritive value of pea.
nuts are presented by well known authori­ties.
Recipes were selected that would be inter­esting
and practical. We invite you to try
them.
THE NATIONAL PEANUT CouNCIL} INc.
812 Citizens and Southern National Bank Building
Atlanta, Georgia
3-nlroJuclion
Peanuts were originally a native of South America; however, they are
now extensively cu ltivated in practically all tropical and semi-tropical
areas. The plant seems to grow well even in temperate zones.
American Indians cultivated the plant and used peanuts as food. It is
reported that peanuts were found in ancient burial caves in Peru, indicat­ing
the use of the peanut in different sections of the world centuries ago.
It is said that early Dutch trading vessels would bring peanuts to Rot­terdam,
crush them into oil and meal and barter these products.
India and China ha ve produced peanuts and used them for oil and
meal for a long time.
Peanuts were reintroduced to North America in colonial days. It seems
that slave traders observed that the slaves were in better phys ical condition
upon arrival when a plentiful supply of raw peanuts was used on the trip.
They were a food that could be stored in the holds of the vessel without
loss through spoilage.
The early colonial planters became interes ted and found that the soil
was ideally suited to peanut culture. The production has spread from
state to state in the Southern coastal plain area• until today commercial
production is found in Virginia, orth Carolina, Georgia, Florida, Ala­bama,
Mississippi, South Carolin a, Texas, Oklahoma, New Mexico and
Arkansas.
The peanut is a legume and the nuts grow below the ground, but not
on the roots of the plant. The plant, small and compact, very much re­sembling
the garden pea, has an attractive yellow blossom on a long stem.
The base of the blossom finally swells, the blossom drops, the long stem
droops and thrusts its enlarged tip into the soil. The peanut pod forms on
the tip of this stem, exP'Iaining· the name of "ground pea" or "earth nut,"
which has frequ ently been used.
Scientists have studied the peanut and find that it has many prop­erties
and qualities which indicate increasing commercial and nutritional
importance of the peanut.
2
PEANUT
PLANT -
USES OF PEANUTS AND PEANUT PRODUCTS
CLEANED -------- - --- {ROASTED PEANUTS FOR
OUT OF HAND EATING
PLANT --- {HOGGED OFF
HAY !PEANUT BUTTER
SALTED NUTS
PEANUT CANDY
KERNELS -- BAKERY PRODUCTS
FARMER'S
STOC.K
PEANUTS
COMMERCIAL
PRODUCTION - SHELLED --
CRUSHED -
HULLS)---­HULLS
ICE CREAM
COOKERY
INSULATION
FUEL
STOCK FEEDS
PAPER BOARD
PLASTIC FILLER
BEDDING FOR LIVESTOCK
FLOOR SWEEPING COMPOUNDS
EXPLOSIVES
FOOD FLOUR '
CAKE ------!FERTILIZER FEED MEAL
{
INDUSTRIAL
PROTEINS ARTIFICIAL WOOL
SHORTENING
MARGARINE
SALAD
COOKERY
DEEP FAT FRYI NG
PACKING
OIL ------ MEDICINAL
ILLUMINATING
TEXTILE LUBRICANT
MASSAGE
COSMETICS
SOAP
GLYCERINE
{
SEED
FARM USE---------------- - ----- - ~~~~EHOLO
V S 0(~&111 1 '-I [ NT OF AGI'IICULTUIIt
3
""'
Man (70 Kg.)
Moderately active
Very active
Sedentary
Woman (56 Kg.)
Moderately active
Very active
Sedentary
Pregnancy (latter half)
Lactation
Children up to 12 years:
Under 1 yeart
1-3 yearstt
4-6 years
7-9 years
10-12 years
Children over 12 years:
Girls, 13-15 years
16-20 years
Boys, 13-15 years
16-20 years
-
RECOMMENDED DIETARY ALLOWANCES•
Committee on Foods and Nutrition, National Research Council
Protein Calcium Iron Vitamin Thiamin
Calories A••• (Bl)
grams grams mg. I.U. mg.••
'
3000 70 0.8 12 5000 1.8
4500 2.3
2500 1.5
2500 60 0.8 12 5000 1.5
3000 1.8
2100 1.2
2500 85 1.5 15 6000 1.8
3000 100 2.0 15 8000 2.3
100/ Kg. 3-4/ Kg. 1.0 6 1500 0.4
1200 40 1.0 7 2000 0.6
1600 50 1.0 8 2500 0.8
2000 60 1.0 10 3500 1.0
2500 70 1.0 12 4500 1.2
2800 80 1.3 15 5000 1.4
2400 75 1.0 15 5000 1.2
3200 85 1.4 15 5000 1.6
3800 100 1.4 15 6000 2.0
Ribo- Nicotinic Ascorbic Vitamin
flavin acid acid D
mg. mg. mg.•• I.U.
2.7 18 75 ttt
3.3 23
2.2 15
2.2 15 70 ttt
2.7 18
1.8 12
2.5 18 100 400-800
3.0 23 150 400-800
0.6 4 30 400-800
0.9 6 35 ttt
1.2 8 50
1.5 10 60
1.8 12 75
2.0 14 80 ttt
1.8 12 80
2.4 16 90 ttt
3.0 20 100
*Tentative goal toward which to aim in planning practical dietaries; can be met by a good diet of natural foods. Such a diet will also provide other minerals and
vitamins, the requirements for which are less well known.
**1 mg. t hiamin equals 333 I .U.; 1 mg. ascorbic acid equals 20 I.U.
***Requirements may be less if provided as vitamin A; greater if provided chiefly as the pro-vitamin carotene.
tNeeds of infants increase from month to month. The amounts given are for approximately 6-8 months. The amounts of protein and calcium needed are less if
derived from breast milk.
ttAllowances are based on needs for the middle year in each group, (as 2, 5, 8, etc.) and for moderate activity.
tttVitamin D is undoubtedly necessary for older children and adults. When not available from sunshine, it should be provided probably up to the minimum
amounts recommended for infants.
Further recommendations, Adopted, 1942:
1. "The requirement for vitamin K is usually satisfied by any good diet. Special consideration needs to be given to newborn infants. Physicians commonly give vi-tamin
K either to the mother during pregnancy or to the infants immediately after birth." .
2. "The requirement for iodine is small; probably about 0.002 to 0.004 milligram a day for each kilogram of bodyweight. This amounts to about 0.15 to 0.30 milli­gram
daily for the adult. This need is easily met by the regular use of iodized salt ; its use is especially important in adolescence and pregnancy."
3. "The requirement for copper for adults is in the neighborhood of 1.0 to 2.0 milliJZrams a day. Infants and children require approximately 0.05 per kilogram of
body weight. The requirement for copper is approximately one.tenth of that for iron."
RAW SHELLED PEANUTS
CONSTITUENTS AND PROXIMATE COMPOSITION
CONSTIT-PROTEINS
FATS
CARBO B Y-UENTS
DRATES MINERALS VITAMINS
Total P er cent 26-28 45 -50 16-25
Ara-
Con-
Globulins chin Type
Milli-grams
Dietary
Essential
Amino Acids Saturated Thiamin 6.26
13.6
Riboflavin 1.8
Composition : Arg inine 14.6 Arachidic
1,810 Niacin• 85.0
Histidine 1.9 1.8 Behenic
Pan to the-
Leucine 3.9 Ligno- 320 nic Acid Good
Isoleucine
ee rie 1.1 Other 9 Pyridoxin Good
Lys ine 5.0 6.0
Palmitic 8.3 Ot hers High
0.5 2.1
Stearic 3.1 Methionine
Unsatu-
Phenyl- rated
alanine 2.6
Threonine 2.5 2.0 Oleic 56.0
Trypto- Linoleic* 26.0 p hane 0.9 2.1
Valine 1.1 •Note
Dietary
Dietary Essentia l
Dispensable Fatty
Amino Acids Acid
Alan ine 4.1
Aspartic
Acid 5.6
Cystine 1.5 3.0
Glutamic
Acid 19.5
Proline 1.4
Tyrosine 5.5
Serine 5.2 4.9
Milli-
Daily grama
70-80 Grams 2,200 to 2,500 Calories Thiamin 2.0 Riboflavin 2.0
Niacin 18.0
Thiamin 1 / 3
1/ 5 1/ 6 Hibofta,·in 1 '8
Niacin 1 ! 2
(Estimated )
SOURCE : BUREAU OF HOME ECONOMICS AND BUREAU OF CHEMISTRY AND ENGINEERING
United States Department of Agriculture Neg. 39207 Surplus Mark eting Administration
5
:J!te nutritive Value o/ Peanul:J
By Dr. Lela E. Booher) Chief Nutritionist) General Mills) In c.) Minneap­olis)
Minn.) as presented at the 1941 Convention of the National
Peanut Council. Dr. Booher was formerly Senior Nutri-tion
Chemist) Bureau of Home Economics)
U.S. Department of Agriculture.
According to historical rewrds, the American Indians were the first
people to cultivate and use the peanut (arachis hypogaea) as a food. Al­though
the peanut was originally a native of South America, it is now ex­tensively
cultivated in practically all tropical, semi-tropical, and even in
many temperate zones. As its culture spread abroad, the peanut acquired
many different common names, such as. earth nut, earth almond, ground
nut, pistache de terre, grass nut, pindar, manilla nut, goober, and "monkey
nut," all of which attest to the fact that the peanut is known almost every­where
and is identified in the language of almost all peoples.
. Peanuts, in addition to their potentialiti es as food for man and do­mestic
animals, have many commercial uses. Most of us are so familiar
with them as food from early childhood that we are prone to forget what
an inexpensive and valuable contribution they can make toward good nu­trition
in our everyday di ets.
PROXIMATE COMPOSITION
Raw peanuts conLain on the order of 4 to 5 per cent of moisLUre, which
is reduced during roasting to about half this value. In addition, peanuts
are rich sources of protein and [at. On the average, peanuts contain around
26 or 27 per cent of protein , with at least the majority of the 9 or 10 amino
acids that are indispensable in nutrition well represented therein.
The fat content of the peanut averages around 45 to 50 per cent, and
Lhe total carbohydrate is on the order of 17 to 25 per cent. According to
the usual method of estimating the caloric value, then, peanuts provide
approximately 6 calories per gram, 170 calories per ounce, or 2,700 cal­ories
per pound. The fat of the peanut, widely used as a salad oil and as a
cooking fat, contains about 20 per cent of the nutritionally-essential un­saturated
fat, linoleic acid. In addition, the bland and pleasing flavor of
high grade peanut oil makes it very des irable as a salad oil and cooking fat.
In view of the foregoing discussion with regard to the proximate com·
position of peanuts, they may be regarded as a concentrated source of food
energy, a rich source of protein of good biological value, and a valuable
source of nutritionally-esse ntial unsaturated fatty ,acid.
INORGANIC ELEMENTS
Although growth, development, and maintenance of the human body
of a satisfactory plane of nutrition requires considerable quantities of
many different inorganic elements, most of them appear to be adequately
supplied by ordinary diets. However, calcium, phosphorus, iron, and
iodine do require special attention in order that the diet will promote the
best interests of good nutrition. A good selection of foods does not mean
that all foods in a diet must excel in all nutritive essentials, but rather that
the daily combination of foods will provide regularly all nutritive essen
tials in adequate quantities.
6
Peanuts are a good source of phosphorus and also carry appreciable
amounts of both calcium and iron. Peanuts would provide approximately
the fo llowing amounts of these elements:
Per 100 grams
Phosphorus ---------------------------- 0.40 gm.
Calcium ---------------------------------- 0.07 _gm.
Iron ------------------------------------------ . 002 gm.
Per pound
1.81 gm.
0.32 gm .
0.009 gm.
In terms of the recommended daily allowances for adults, a 2-ounce
portion of peanuts would supply approximately l j 5 of the daily need for
phosphorus, l / 20 of the daily need for calcium, and Ill 0 of the daily
need for iron.
VITAMIN CoN.TENT
Peanuts can be very important and very inexpensive sources of thia­min
(vitamin B,), riboflavin, and nicotinic acid (pellagra-preventive vi­tamin)
in human and animal dietaries. It is highly probable that peanuts
are also good sources of other members of the B-vitamin group, such as
pyridoxin (vitamin B6), and pantothenic acid, because the B-vitamins in
plant materials usually occur together and because mature seeds in gen­eral
are good sources of most of this group of vitamins. The discovery and
isolation of the newer members of this group have been so recent that
analyses of foocb and methods of analysis have not been able to keep pace,
and for thi~ reason definite information about other B-vitamins than
thiamin, riboflavin, and nicotinic acid in peanuts is not at present avail-able.
·
Peanut meal has been rated among the most valuable class of foods in
the prevention and treatment of pellagra. It would seem, therefore, that
peanut products in which the nicotinic acid value was retained offered
some very real promise in this connection, and particularly so because
peanuts are a relatively inexpensive food item within the reach of low
income groups.
Peanuts have been reported to contain on the order of 400 micrograms
o( riboflavin per 100 grams. Around 2 milligrams of riboflavin are ac­cepted
as a fair allowance for the daily riboflavin needs of an adult. A 2-
ounce portion of peanuts, therefore, would provide about 1/ 8 of the total
daily needs of an adult.
Peanuts rank among the richest natural food sources of thiamin. The
utrition Section of the Bureau of Homes Economics has recently com­pleted
a series of thiamin assays of peanuts before and after various home
and commercial processing procedures. The results of this investigation
are summarized in Table 1.
Through the courtesy of a large peanut processing factory, three care­fully
matched samples of untreated and processed peanuts were made
available for study by our nutrition laboratories. The samples were col­lected
by a trained worker from the laboratory who also obtained data at
the factory on the essential details of the method of processing. As indi·
cated in Table I, whole raw peanuts carry on the order of 1,000 micro­grams
(or 330 International Units) of thiamin per 100 grams. Modern
7
commercial methods of roasting or processing in hot oils cause a destruc­tion
of about 70 to 80 per cent of the thiamin value of the peanuts, but
the data suggests that lighter heat treatments might be developed which
would reduce this destruction of thiamin value. The problem to be
studied is one of time-temperature relationship during processing of the
peanuts which would yield a palatable product of maximum thiamin
value.
Two commercial peanut butters made by two large manufacturers
were also analyzed and found to carry around 200 to 270 micrograms (or
70 to 90 International Units) of thiamin in 100 grams, so it would appear
likely that commercial processing methods in factories making peanut
butter were fairly similar.
TABLE 1
THIAMIN CONTENT OF P EANUTS AND PEANUT PRODUCTSl
Product Description of Sample Thiamin Values in 100 Grams
Peanut:
Whole
Various
Parts
Untreated
Spanish; red skins included, raw _______ _
Spanish; red skins included, commer­cially
processed in cocoanut oil (177°
C. for 12 to 14 minutes) ··-·········-·--···
mc~t.2
1,305
Spanish; red skins removed, raw___________ 1,050
Spanish; red skins removed, oven-roasted
(190° C. for 20 minutes)-···· - -
Virginia; extra large, red skins re-moved,
raw ------------------------------
Virginia; extra large, red skins re­moved,
commercially proce~sed by
roasting, 2240-227° C. for 9 min·
utes) , processed in cocoanut oil (149°
C. for 12 to 14 minutes) --- --------
1ixture of 40 per cent No. 1 Spanish
and 60 per cent No. 1 Virginia; red
skins removed, raw ······························-
Mixture of 40 per cent No. 1 Spanish
and 60 per cent No. 1 Virginia; com·
mercially roasted in continuous ro­tary
roaster (249° -C. for 9 minutes) ,
skins removed, ground into peanut
butter with 1.5 per cent to 2 per cent
of salt ·················--····--·-·-····- -·--·--·-··-·
Cotyledons and germ portion of Vir­ginia
peanuts, raw - ··············-······-····­Germ
portion of Virginia peanuts, raw
Req skins of Virginia peanuts, raw ....... .
900
1,362
750
882
7,896
I.U.a
435
350
300
454
250
294
2,632
Processed
MCii:.2 I.U.3
375 125
234 78
150 50
267 89
1 The figures in this table can be converted to other units of measure by use of the following key :
3 micrograms (meg) 1 International Unit (I.U.)
1000 micrograms (meg) 1 milligram (mg)
or, 838 International Units (I.U.) = 1 milligram (mg)
1000 milligrams (mg) = 1 gram (g)
463.6 grams (g) 1 pound.
2mcg. is an abbreviation for microgram.
31.U. is an abbrevation for International Units, which in turn is equivalent to 3 micrograms.
Samples of Virginia peanuts obtained through the Surplus Marketing
Administration were separated into genn, genn and cotyledon, and red
skin fractions, and the several fractions assayed for their respective thiamin
values. The genn portion of the peanuts in the sample analyzed repre­sented
2.53 per cent, the red skins 3.02 per cent, and the cotyledons 94.45
per cent of the whole peanut. As shown in Table 1, the genn portion of
the peanuts account for only about 3 per cent of the thiamin value of
whole peanuts. The red skins of peanuts, even in so small a proportion as
3 per cent, would add about 25 per cent to the thiamin value of the nuts.
However, in considering the use of the red skins, it must be remembered
that a large part of their thiamin value is probably lost during roasting
and that the use of alkaline solutions, in which thiamin is very unstable,
for the separation of the skins from the nuts would probably result in sub-stantia'!
losses of.thiamin value. ·
Whether the wide variation in thiamin content of raw peanuts of a
given type is due to some nutritive difference in the food supply of the
peanut vine, to vari etal differences, or to some other factor remains to be
inves tigated.
One of the most promising fields of endeavor for the peanu t industry
in extending the nutritive potentialities of peanuts would be to develop
means of making them available to ultimate consumers in the form of
products, which when prepared for the table, would provide the maxi­mum
of thiamin value.
In summary of the prospects for more effective utilization of peanuts
and peanut products as sources of vitamins, it appears that these pros­pects
include (1) the promotion of more wide-spread use of appropriate
peanut products as a means of helping to solve the pellagra problem of
this country, and (2) development of improved processes for existing
products or introduction of new peanut products which will provide the
ultimate consumer with ·more liberal supplies of thiamin.
Since peanuts are a relatively inexpensive food, and since they carry
important amounts of nicotinic acid, they should be available to persons
of practically all income levels and provide a u eful tool for combating
the incidence of pellagra.
lt is difficult at present, in view of the high refinement of certain
classes of foods, to obtain from ordinary foods as much thiamin as would
be of distinct bene fit to health and general well-being. The peanut grow­ers
are producing a product outstandingly rich in this nutrient, and if the
peanut industry can find new or improved methods to transfer this nutri­tive
value in greater degree to the ultimate consumer, it would be an ex­panding
contribution to good nutrition for the American people. A high
quality peanut flour could be a part of the answer, but it should also be
possible to improve the conservation of thiamin in roasted and possibly
in hot oil-processed peanuts. From the evidence at hand it would appear
that real progress can be made on both of these fronts. Effective research
which combines a study of processing methods in relation to retention of
thiamin value would be a very positive step in the right direction.
9
P eanuf Oi/.-.Jt~ Chemica/ and pt,_';f~icaf
Properlie~, Pre~enf Ue~, anJ Po~~ilifilie~
/or GxfenJeJ Ue~
By Donald S. Payne, Senior Technologist, Oilseeds Section, Livestock
Branch, Department of Agriculture, as presented at the 1941
Convention of the National Peanut Council.
This paper is not a report of any chemical research on our part, but is
a compilation and summation of the best available information on peanut
oil. On its preparation, we acknowledge the helpful assistance and advice
of Dr. G. S. Jamieson, in charge of the Oil, Fat and Wax Section, of the
Bureau of Chemistry and Engineering; and of Dr. K. S. Markley, Chief of
the Oils, Fat and Protein Division, of- the Southern Regional Research
Laboratory.
Fats and oils are an essential part of the diets of both man and other
animals, and they play an important role in many industries. Conse­quently,
the life and progress of a nation depends to a great extent upon
its supply of these products. They are used as such in the crude form or
are refined and manufactured into edible, medicinal and technical prod­ucts.
The demand for- fats and oils increases with the population and
through the discovery of new uses for them.
The edible fats such as lard, and the oils from olives, cottonseed, corn
and peanuts have been found to be almost completely assimilated by man
as shown by the extensive investigations of C. E. Langworthy and A. D.
Holmes,! who experimented on human beings with over twenty animal
fats and about forty different vegetable fats. Peanut oil was found to have
a digestibility of 98.3 per cent which was the highest of all the vegetable
oils studied.
Peanut oil is apparently one of the best vegetable oils known to man
and it holds an important position in the world fats and oils market. In
the United States the position of peanuts as a source of oil has not been
important in that until a few years -ago, less than 8 per cent of the peanut
crop was crushed for oil and even under present stimulus due to the di­version
program of the Surplus Marketing Administration the propor­tion
of the crop crushed for oil in 1940 is only about 40 per cent.
About 90 per cent of the total peanut oil production has been con­sumed
in the form of shortening, oleomargarine and other food products.
Use of the oil in these fields places it in competition with other oils from
farm products of practically every section of the United States.
Cottonseed, soybean, corn and peanut oils are chemically somewhat
similar and are at present highly interchangeable in use. Consequently, it
is probable that wherever one of these oils may find an outlet, any or all
of the others may also find competitive outlets.
In recent work by the Bureau of Home Economics, Department of Ag­riculture,
2 on the relative value of various lards and other fats for the
deep-fat frying of potato chips, peanut oil was found to be superior to all
other fats and oils tested. The rating scale included such items as color,
10
flavor, aroma, luster, crispness and oiliness. This information should cer­tainly
lead to an increased usage of peanut t>il.
lBulletin 505, U.S. Department of Agriculture.
2"The Relative Value of Various Lards and Other Fats for the Deep Fat Frying of
Potato Chips," by Florence B. King, Rosemary Laughlin, et al, journal of Agricultural
Research, Vo. 35, No.5, pp. 369-381.
In an editorial in the Peanut .Journal and Nut World, W. B. Jester,
Secretary of the National Peanut Council, states:
"Peanut oil is used in the manufacture of the best shaving cream on
the market. Peanut oil is also used in the manufacture of a number of
other face creams and cosmetics. The value of peanut oil for the after
-treatment of infantile paralysis has long been recognized and it is in gen­eral
use for massage by a number of hospitals. It is now being used in com­bination
with adrenalin in the treatment of asthma and similar diseases.
"Peanut oil for household use has been on the market for a number of
years, but due to the uncertainty of the supp,ly of raw material, it has not
had an extensive distribution. This' commodity is by far the best cooking
oil known to domestic science and it is a safe statement to make that no
housewife who once uses peanut oil for deep frying will ever use any­thing
else, or at least we have never heard of one. The National Peanut
Council is making strenuous efforts to make peanut oil available to every
housewife in the nation. In the near future peanut oil should be just as
easy for madam housewife to secure as any other vegetable oil."
To all those who are interested or connected with the vegetable oil in­dustry
it is particularly important that they know the chemical constitu­ents
and characteristics of the oils they are handling.
Information pertaining to the yield of peanut oil and to its ordinary
physical and chemical characteristics is fairly extensive. At present, data
on the composition of peanut oil and the relative proportions of the fatty
acids which are present are very limited. The most recent compilations · of
the fatty acids in peanut oil is given in the following table: 3
Oil From Oil From
Glycerides of Spanish Peanuts Virginia Peanuts
Unsaturated Acids - Per Cent Per Certt
Total 77.6 82.2
Oleic Acid 52.9 60.6
Linoleic Acid ')A -
-~-' 21.6
Saturated Acids-
Total 21 .5 17.1
Palmitic Acid 8.2 6.3
Stearic Acid , 6.2 4.9
Arachidic Acid 4.0 3.3
Lignoceric Acid 3.1 2.6
Unsaponifiable Matter 0.2 0.3
11
Recent work by T. P. Hilditch and others at Liverpool University/
gives the component fatty acids of peanut oil as follows:
Fatty Acid Per Cent
Oleic acid 56.0
Linoleic acid 26.0
Palmitic acid 8.3
Stearic acid . 3.1
Arachidic acid 2.4
Lignoceric acid 1.1
Behenic acid 3.1
3Vegetable Fats and Oils, G. S. Jamieson, 1932 p. 137.
4T. P. Hilditch aml others, Liverpool University, J. Soc. Chern. Ind., 1938, 57, 363·68.
"Progressive Hydrogenation of Groundnut, Sesame, ... "
The absence of linolenic acid and the relatively low content of linoleic
acid probably contribute considerably to the resistance of peanut oil to
oxidative rancidity, although the presence of a powerful natural antioxi-dant
may be the cause of its inherent stability. '
The glyceride analysis of peanut oil is complicated by the presence of
the higher saturated acids and only approximate figures have been ob­tained
to date. Fully saturated glycerides appear to be less than l per
cent, mono-unsaturated 0 to 33 per cent, eli-unsaturated 0 to 50 per cent,
and ful1y unsaturated glycerides 50 to 67 per cent. This arrangement may
be the reason that p eanut oil is liquid when chilled and consequently does
no1 11 eed to be "winterized" for home use.
rhere is considerable need for extensive data on the composition and
distribution of the fatty acids of peanut oil especially as a function of the
wdine number. Such information would be of value in determining the
future commercial importance of the various fractions that might be ob­t.
ained from the oil.
Some of the important characteristics of peanut oil are as follows:
Iodine Number- 89 to 96
The iodine number of an oil indicates the class to which it belongs.
Oils having an iodine number below 100 may be considered non­drying
oils. Iodine numbers from 100 to 130 indicate semi-drying
oils and those above 130 as drying oils. Peanut oil is therefore a
non-drying oil.
Sapo~ification Value- 186.6-188.4
The saponification number indicates the milligrams of potassium hy­droxide
required to saponify one gram of a fat or oil.
Titer T est- 30.5-32.0° Centigrade
In the commercial valuation of fats and oils or fatty acids to be used
in the manufacture of candles and soaps, the solidification point of
the fatty acids known to the industry as titer test is now universally
applied.
Smoke Point- 450-470° Fahrenheit
The smoke point is the lowest temperature at which the oil decom­poses
sufficiently to produce smoke. Since the smoke point of refined
peanut oil is so high in comparison to other commonly used cook­ing
oils, it is a valuable oil for cooking purposes.
I
12
Most of the chemical work pertaining to the utilization of peanut oil
has been directed toward studies on hydrogenation and emulsification
principally for the production of shortening and oleomargarine. Some
work has been clone in producing stable emulsions of peanut and other
sulfonated oils for use as boring compounds, for the production of oil
spray or insecticide emulsions, and for leather impregnation. A number
of tests of peanut oil as a diesel and auto engine fuel have been carried out
but its use for this purpose was demonstrated to be inefficient and prohibi­tive
from point of view of cost when compared with petroleum oils.
The bulk of the oil is consumed in shortening plants, where most of
the refining operations occur. Most of the oil is refined by the continuous
method although some peanut oil is refined by the older kettle or batch
method.
Peanut oil for salad dressings is not generally subjected to winteriza­tion,
as is cottonseed oil, because the separation of "stearine" does not or­dinarily
take place when chilled.
The opportunities which exist for improving the processing opera­tions
for peanut oil have long been recognized by the industry. At every
stage, possibilities undoubtedly exist for increasing efficiency, improving
the product and lowering costs. Too great emphasis cannot be placed on
these considerations.
The Southern Regional R esearch Laboratory of the Department of
Agriculture at ew Orleans, Louisiana, has in its project of work, the
utilization of peanuts and their plan is to study the peanut as completely
as is possible with present day technique and equipment. The main duty
of these laboratories is to find new industrial outlets for farm commodi­ties.
Particularly those farm products that are surplus items or yield low
income to the farmer.
It is evident to all of us that much remains to be learned of the chemi·
cal and technological knowledge of peanut oil, especially from the chemi­cal
composition of the glycerides, phosphatides, and minor constituents,
in order to arrive at a satisfactory basis for developing new and extended
uses for peanut oil and its derived products. It is apparent that the yield
and quality ofpeanut oil can be greatly improved by the application ol
newer methods of extraction.
Color and bleachability of peanut oil could be better controlled if
knowledge were available relative to the nature and amounts of pig­ments
present. Deterioration of the crude oil could be controlled or pre­vented
altogether if knowledge were available concerning the nature and
behavior of the lipolytic enzymes which are present in the unrefined oil.
Investigation of the behavior of the oil itself with various chemical agents
may be expected to lead to the development of new products and new
properties which will permit. the adaptation of peanut oil to a greater
variety of uses.
This information should be a challenge to all of us. A challenge to
find out what is not now known about peanut oil. A challenge to place
peanut oil in the high position to which it is r ntitle ~ in our American
economy.
13
Prolein:j o/ P eanuf:j
By Dr. D. Breese jones, Chief of Protein Nutrition Research, Bureau of
Agricultural Chemistry and Engineering, U. S. Department of
Agriculture, Washington, D. C.
I have been asked to address you briefly on the proteins of peanuts,
particularly with reference to their food value as a basis for considering
the question whether a more extended use of peanuts as a source of pro­tein
in the diet is desirable economically and nutritionally.
Protein is one of the most important, if not the most important, of the
different food factors. It is primarily the body-building material. It con­stitutes
the chemical basis of all living cells. The organic substance of the
organs and most of the tissues of the body are made up of protein and no
other substance can take its place. About 18 per cent of the human body
consists of protein. Hair, nails, skin and muscle tissue ~onsist almost en­tirely
of protein. It is needed not only for the construction of new body
tissues during growth in early life, but is required throughout life for the
renewal and rehabilitation of tissues. During pregnancy an additional de­mand
is made for protein material to provide for the growth of the de­veloping
fetus.
In addition to providing material for tissue building, protein plays a
very important role in supplying amino acids for the formation of hor­mones,
substances secreted by various glands. These substances have spe­cific
actions and are the controlling factors in regulating many physiologi­cal
activities upon which life and health depend. As well known ex­amples,
the following may be mentioned: insulin, which regulates carbo­hydrate
metabolism, is now prepared commercially and is used extensively
in the treatment of diabetes; thyroxine, secreted by the thyroid gland,
plays an important part in physical and mental development; adrenalin, a
product of the adrenal glands, has a profound influence on blood pressure.
Protein also serves as a source of energy. It has about the same fuel
value as sugars and starches.
ot only must an animal get a sufficient quantity of protein in its diet,
but the protein must be of the right quality. Some proteins are of such
poor quality, nutritionally, that they will not support growth of young
animals or evep maintain life, no matter how much is eaten. Ordinary
chemical analysis of a food showing how much protein it contains tells
nothing about its nutritive quality. ·wherein, then, lie the differences be­tween
proteins of high and low nutritive values? We cannot go very far
into any intelligent discussion of the nutritive value of proteins without
first taking a little time to discuss the questions. What are proteins, and
what are they composed of?
In the first place, proteins, like every other material thing, are made
up of atoms of the elements. Most proteins are ultimately made up of car­bon,
hydrogen, oxygen, nitrogen, and sulphur. These elements are
chemically combined in many different ways to form the residues of a
class of compounds called amino acids. These amino acids, again, are
combined in various arrangements to form the complex protein molecule.
14
The relation of amino acids to proteins has been likened to that of bricks
to a building. The amino acids are sometimes referred to as the units or
"building stones" of the protein molecule. When a protein is digested in
the alimentary tract of an animal, it is broken down into its building
stones, the amino acids. It is these amino acids which the body utilizes for
the construction of the tissue proteins and for other nutritional require­ments.
The body does not use proteins of the food directly for body build­ing,
but first breaks them down, and from the resulting building stones re­constructs
new and different proteins to meet the specific requirements of
each living cell.
There are some 22 amino acids that are known to be yielded by the di­gestion
of proteins. It is probable that others remain to be identified.
" ature has imposed a peculiar limitation on the ability of the body to
manufacture its own supply of amino acids. It can produce some, but for
others it is entirely dependent upon the proteins in the food. Each one of
the large number of different kinds of proteins which enter into the com­position
of tissue cells requires for its construction a different but very
definite assortment of amino acids. If any one of the amino acid.:; required
for the synthesis of a given protein be lacking, that particular protein
cannot be formed, no matter how great a surplus there may be of the other
amino acids. Those amino acids which the animal cannot manufacture,
but which must be supplied by the food, are commonly referred to as
'dietary essential' " (I) *
It has been shown that 10 of these amino acids are nutritionally essen­tial
(Table I). 'When any one of the 10 is lacking in the diet, growth
ceases or is greatly retarded.
TABLE I. NUTRITIONALLY ESSENTIAL AMINO ACIDS
Arginine
Histidine
Leucine
Isoleucine
Valine
Lysine
Tryptophane
Phenylalanine
Methionine
Threonine
The nutritive value or nutritive quality of a protein depends, there­fore,
on its amino acid composition. It must supply enough of every one
of the dietary essential amino acids to meet the requirements of the body.
A lack of any one of them in the diet may cause as injurious effects as a
lack of any one of the vitamins.
A number of proteins of some of our important foodstuffs are of poor
nutritional quality because they are deficient in dietary essential amino
acids. Those of cereal and certain legume seeds are some of the best known
examples of incomplete proteins. Gliadin, one of the two chief proteins of
wheat flour, is deficient in lysine. Zein, one of the main proteins of corn
is deficient or lacking in both lysine and tryptophane. The same is true of
hordein, a protein of barley. The proteins of many of the bean family are
also of low quality, partly because of amino acid deficiency.
•Figures in parentheses refer to the appropriate re£erences given at the end of this
article.
15
The nutritive value of some proteins is limited by a low degree of di­gestibility,
although they may contain a satisfactory assortment of amino
acids. They are resistant to the action of the digestive secretions of the ali­mentary
tract and the amino acids are not made available for assimilation.
Now, after the foregoing atteqJ.pt to elucidate what is meant by the
expression, the nutritive quality of a protein, I shall proceed with that
part of my discussion in which this gathering is particularly interested,
namely, the proteins of peanuts. We have been particularly interested in
our Bureau in the proteins of peanuts. They were among the first to be
studied. In 1916 we isolated frqm peanut meal two distinctly different pro­teins
which we named arachin and conarachin. The peanut meal was pre­pared
from shelled Virginia peanuts by expressing most of the oil in an
experimental Anderson expeller. The residual oil in the press cake was
removed by extraction with cold petroleum ether. This work was followed
intermittently by other studies on peanut proteins over a period of sev­eral
years, in which were investigated the chemical properties of the pro­teins,
their digestibility, amino acid composition, nutritive value as de­termined
by feeding experiments with albino rats, and their value as sup­plements
to the proteins of wheat flour and corn. The results of these
studies have been described in some 15 publications (2- 16) .
Peanuts differ from most seeds of agricultural importance, with the ex­ception
of soybeans and nuts, in their high .content of protein and oil.
Their oil content ranges from about 40 to 50 per cent, and the protein
content from about 30 to 34 per cent, depending on the variety and lo­cality
where the peanuts are grown. The proteins of peanuts consist chiefly
of arachin and conarachin in the ratio of about 3 to 1, respectively. To­gether,
they represent about 85 per cent of the total protein calculated
from the total nitrogen of the meaL No information is available on the
nature of the nitrogenous constituents represented by the remaining 15
per cent.
TABLE 2. NUTRITIONALLY ESSENTIAL AMINO ACIDS
IN PEANUT PROTEINS
Amino Acids
Valine ....
Leucine
Isoleucine . .
Phenylalanine
Arg·inine
Histidine ..
Lysine
Tryptophane
Methionine .
Threonine ....
Amchin
1.1
3.9
2.6
13.5
1.9
5.0
0.9
0.5
2.5
.Conarachin
14.6
1.8
. 6.0
2.1
2.1
2.0
Because of the importance of amino acid composition in evaluating
the nutritive value of proteins, we shall first consider available informa­tion
on the dietary essential amino acids in arachin and conarachin (Ta­ble
2) . The percentages indicate that arachin contains adequate amounts
of valine, leucine, phenylalanine, arginine, histidine, and lysine, but is
16
low in tryptoJ?hane and methionine. Unfortunately, data on the amino
acid composition of conarachin are very incomplete. The figures given,
however, show that conarachin is well provided with arginine, histidine,
lysine, tryptophane, methionine and threonine. Both arachin and con­arachin
are good sources of cystine. This amino acid and methionine are
the only amino acids of proteins that contain sulphur. Although cystine
is not, according to defmition, one of the essential amino acids, it is,
nevertheless, very important to the tissues of t~e body and to the proper
functioning of physiological processes.
That arachin is deficient in tryptophane and methionine is borne out
by the results of feeding experiments. Sure (17) showed that this protein
Figure 2. These photos show the effect of growth of feed ·
ing proteins of good quality as compared with proteins of
poor qua lity. The two rats shown are litter mates. Each re­ceived
in the diet the same proportions of protein, fats,
carboh ydrates, minerals, and vitamins. While both rats re­ce
ived the same qu a ntities of protein , the large rat was fed
peanut meal as the source of h igh quality protein and the
small rat received ground lentils as the source of protein
of poor quality.
is in adequate to support satisfactory growth in rats. Beach and White
(18) found that methionine is a limiting factor. Later, Baernstein (19)
found that arachin did not support normal growth in rats, and that addi­tion
of methionine greatly improved the arachin ration. The further ad­dition
of tryptophane produced still better growth. He also found indica­tion
that there was a third deficiency factor in arachin. On the other
hand, Baernstein . found conarachin " to be an excellent protein for growth .
17
When fed with arachin in the proportions in which it occurs in the ex- tract of the peanut, it supports growth as well as does casein."
Studies on the digestibility of arachin with pepsin and trypsin in labo­ratory
glassware (12) showed that it has a rather low digestibility coeffi­cient.
Its digestibility is not appreciably increased by boiling with water.
No data are available on the digestibility of conarachin.
The deficiency of arachin in two or more of the nutritionally indis
pensable amino acids and its low coefficient of digestibility would not in
themselve~ be a very high recommendation for peanuts as a source of sat­isfactory
dietary protein. On the other hand, no one eats arachin alone.
As shown in Table 2, the other protein of peanuts, conarachin, contains a
fairly high percentage of at least one of the amino acids, namely, trypto­phane,
in which arachin is deficient.
The protein value of a food does not depend alone on the nutritive
properties of any one of its constituent proteins, but on those of all the
proteins it contains. The peanut, as a whole, has been amply demon­straterl
by feeding experiments in our own laboratory and elsewhere to
be an excellent source of proteins of high nutritive value. Daniels and
Loughlin (20) found that when peanut meal furnished the sole source of
protein in the diet young rats grew at a normal rate. Osborne and Mendel
also found peanut meal a satisfactory source of protein. Peanut meal has
been shown by workers in numerous agricultural experiment stations to
be a valuable protein concentrate to use as a supplement to grains in the
feeding of farm animals.
Several years ago, we started a feeding experiment with two lots of
young rats in order to illustrate the nutritive difference between a food
supplying proteins of a high nutritive quality and one supplying proteins
of a low quality. Because we had been so impressed in previous feeding
experiments with the excellent results obtained with peanut meal, we
chose it a.s the representative of a protein food of high quality. For con­trast,
we used a legume seed which had been proven to be inadequate as
a satisfactory source of protein. This seed was the lentil. The lentil, like
many other legume seeds, particularly those of the bean family, including
the common white bean, lima bean, Chinese and · Georgia velvet beans
and the cowpea, is limited in its nutritive value by a low content of cys­tine
and a type of indigestibility that is remedied by heating with water.
I have here two mounted albino rats which show in a striking way the
contrast in the effect of the peanut diet and that of the lentil diet (Fig. 2) .
Both animals were litter mates, and were fed a diet the same in all re­spects
with the exception that in the one case the protein was supplied by
peanut meal, while ground whole lentil supplied the protein in the other
case. At the end of 100 days the rat fed the peanut diet weighed 326
grams, while the one fed the lentil diet weighed only 54 grams, which
was about its weight at the beginning of the feeding period. The amount
of protein in each diet was the same (18 per cent) . The difference lay en­tirely
in the quality of the protein.
Peanut meal is one of our cheapest and best protein concentrates. On
account of its high content of protein it can best be utilized by mixing it
with foods and feedstuffs which have a lower biological value in order to
supplement their amino acid deficiencies. The amino acid composition of
18
peanut proteins makes them well suited to supplement the deficiencies
of the cereal grains. The chief proteins of cereal grains are deficient in ar­ginine
and lysine, and are not high in tryptophane or cystine (Table 3).
" Both arachin and conarachin exceed most proteins in their ariginine and
lysine content. Conarachin is well provided with tryptophane. Zein, the
chief protein of corn, is very deficient in arginine, lysine, tryptophane,
and cystine.
The value of peanut meal as a supplement to corn meal was shown
(14) by feeding experiments in which diets were used consisting of 60
parts of corn meal and 20 parts of peanut meal at a protein level of 15.5
per cent. This diet enabled the animals to grow at a normal rate (Fig. 3) .
A similar diet in which the protein was furnished by corn alone supported
growth at a subnormal rate. By keeping the proportion of the peanut
meal to corn the same, but lowering the protein level of the diet to 7 per
cent, a better rate of growth was obtained than when corn alone furnished
the protein. The average gain in weight per gram of protein eaten in this
mixture during an eleven-day period was 1.23 gms. compared with 0.73
gm. on corn alone.
TABLE 3. ARGI I E, LYSINE, TRYPTOPHANE, AND CYSTI E
CONTENT OF ARACHIN, CONARACHIN, AND OF THE
CHIEF PROTEINS OF CORN, WHEAT AND BARLEY
Protein Arginine Lysine Tryptophane Cystine
Arachin 13.5 5.0 0.9 l.l
Conarachin 14.6 6.0 2.1 3.0
Zein (corn) 1.8 0.0 0.2 0.8
Gliadin (wheat) 2.9 0.6 l.l 1.9
Glutenin (wheat) 4.7 1.9 1.7 2.0
Hordenin (barley) 3.2 l.O l.O 1.5
COMPO.S/T/0/V OF 01£7:
WHOL E YE L LOW COk'/\1 ME;i!/;'L ~
PE.4N t./ TM£,..:?L 20
.5.-:?t.. T /Jif/XTt./R£ .. .8t./TTER-F/9T /0
U'?RO 6
/ .,S..S;'116PROTCIN /IV 0/£T
100 ,.,
'""'" 5.4 %FROM CORN 0 .1 % FROM P£,<?/VUT - / - v / ~
?i?O '
20 v / yto /
200
{)4~ I / if- ' 80 /
/ / p~ -1-I-
'60
/ / ~ v v~
,
/40 l}-
/ ~ ~~ .-
1.?0 / .J / 0. b., If / w R~!.-
I (J()
~I ~of - 'b'b
~~
q o, I ,
80 ,
60 ~ {t I !I I @ -
Vl i' I 40 ~ I
/ ' /
.?0
0/?YS
Figure 3. These curves represent the growth-promoting
value of a protein mixture, 5.4 per cent of which was
furnished by corn meal and 10.1 per cent by peanut meal.
19
lt is well known tnal the proteins of wheat flour, i. e., white flour, con­stitute
an inadequate source of the dietary essential amino acids. T hey are
particularly low in arginine and lysine content, the two amino acids that
the peanut proteins contain in unusually large proportions. It would,
therefore, be expected that a mixture of peanut flour and white flour
would have a much higher nutritive value than white flour alone. Feed­ing
experiments have amply demonstrated such to be the case. A diet con­ta
ining bread made from wheat flour (74 per cent extraction), to which
was added an adequate inorganic salt mixture and butterfat, enabled al­bino
rats to grow at only about one-third to two-thirds of the normal rate.
A similar d iet, however, in which the bread was made from a mixture of
25 parts of peanut flour and 75 parts of wheat flour furnished proteins
adequate for normal growth (Fig. 5). The proteins in the peanut bread
were utilized almost twice as well as the proteins in the wheat bread.
When the ingredients are properly mixed and baked, palatable loaves of
satisfactory texture and volume are obtained (9). A public service patent
(10), entitled "Type of Bread," was issued to C. 0. Johns and A. ]. Finks,
formerly of this laboratory, covering the formula for the preparation of
this bread. This patent, being a Public Service Patent, is available for
any one in the United States who may wish to use it.
260
Z40
2ao
zoo
lBO
160
140
IZO
100
80
"~' bO
1!:
BRE~D MADE fROM H111 TUR
OF
15 P~RTS "WHEAT FLOUR
AND
Z5 PARTS PEANUT FLOUR
J v
. )I '11
~c v~ v
fY' v "o
v~ J -~ II R-)1 ~ v I v i)/'
v v
17 17
..?40DA'IS v i/
/
I/
17 v
v I
[o/
I/~
'r/ ~v
Vo'l' 7
l'l F/
~
I;/
F/ J
1/ v
10 PER CENT PROTEIN IN DIET -· .......... '/
I--" - I? ~ ~~
/ r7 .-'
....
v /
,.
/, "
It'
'"' r>2' 1-\oi_J ~
~ p, t- ~o.;.
....~ ~ <b/ ~ 1-- ,
"
~~~y -o'3 ,
COMPOSI"TION Of DIET v ,. DRif.D BREAD- ----· 4'6
fc"l SALT MIXTURE---- 4
STARCH------ - 34 v I BUTTER fAT ---- - · 16
Figure 5. These growth curves show the nutritional efficiency of bread made from
75 parts of wheat flour and 25 pans of peanut flour.
Eddy and Eckman (2 1) also showed that the proteins of peanut flour
have a high value in supplementing those of wheat flour.
As a result of the present world cataclysm, apprehension is being felt
that after hostilities have ceased, and possibly before, there may be a
shortage of food proteins which have been heretofore supplied largely by
meat, mi lk, and eggs, and that increased attention should be given to
other sources of protein that might serve in the human diet. Studies have
20
•
been recently started in our laboratory to determine the comparative nu­triti
ve value of the proteins from several vegetable sources, including
peanuts, soybeans and cottonseed. For this purpose, flours prepared from
the e seeds for human consumption are being used. Although the work is
still in progress, some striking results have been obtained showing the
high nutritive properties of the proteins of peanuts and of the value of
peanut f-lour for enhancing the nutritive value of wheat flour.
TABLE 4. THE UTRITIVE VALUE OF THE PROTEIN OF
PEANUT FLOUR AND ITS SUITABILITY FOR THE
E RICHMENT OF WHEAT FLOUR
Average weight Average weight gain
gain in 42 days per gram protein eaten
gms. gms.
White flour 19 0.75
Whole wheat flour 36 1.15
Pean ut flour 75 1.95
MixLUre: 95 parts white fiour
and 5 parts peanut flour 29 0.98
MixLUre: 90 parts white flou r and
10 parts peanut flour 44 1.32
Mixture: 85 parts white flour and
15 parts peanut fl our . 48 1.57
The flours indicated above supplied all of the protein in the di ets. The
amounts of the flours and flour mixtures incorporated in the diets were
adjusted so as to supply in every case 9.1 per cent protein. The diets were
made adequate with respect to dietary fac tors other than protein. Crystal­lin
e vitamins supplied the members of the B-complex, cod liver oil fur­nished
vitamins A and D, and Osborne and Mendel's salt mixture the
mineral elements.
As shown in Table 4, the nutritive value of the proteins of peanut
flour alone, as measured by the average gain in weight of young rats over
a period of 42 days, i · approximately four times that of the proteins of
white flour and twice that of ground whole wheat. The protein value of a
mixture of 10 parts of peanut meal and 90 parts of white flour is nearly
two and one-half times that of white flour alone when feel at the same
protein level in the di et. Even as little as 5 parts of peanut flour when
aclcleclLO 95 parts of white flour produced a mixture that was almost equal
to whole wheat flour as a source of dietary protein.
Peanut flour should be valuable for use in making bread and other
articles of diet for d iabetics because of its very low content of available
carbohydrate. Up to the present time, soybean flour has been the chief
21
product used for this purpose. ·wheat gluten has also been used. eale
(22), in an article entitled "The Composition of Peanut Meal and Its Use
as a Diabetic Food," points out that peanut flour contains less available
carbohydrate than does soybean flour- peanut flour containing only 6.68
per cent as against 8.15 for soybean flour. Various combinations of peanut
flour, white flour, and other ingredients are described in Neale's article
for use in making palatable bread, rolls, biscuits, etc., for diabetic patients.
The value of peanut meal as a protein concentrate for use in the feed­ing
of farm animals h_as already been pointed out. Peanuts, particularly
in the form of peanut flour, should find a far more extended use as a staple
article of human diet. Peanuts have been too much associated in the minds
of most people with circuses, fairs, and ball games. That they constitute
an excellent food is generally far too little appreciated. The high content
of protein of good. nutritional quality, palatability, and excellent keeping
properties makes peanuts especially well suited for use in a variety of
ways for human food. Your attention has been already directed to how the
a]llino acids of peanut proteins supplement those of the wheat proteins.
Peanut proteins contain in goodly quantity the amino acids that are defi­cient
in the wheat flour proteins. There is intense interest these days in
the so-called "enrichment" of wheat flour. Vitamins and mineral elements
are being added to wheat flour in order to partially restore the nutritive
factors that are removed from the wheat during the milling process. It
should be appreciated that not only important vitamins and mineral
elements but also e sential amino acids are removed; these are as impor­tant
to h ealth and nutrition as are vitamins and minerals. Incidentally, it
may be mentioned that the addition of peanut flour would also constitute
an enrichment with respect to vitamin B1 and minerals. Peanuts are a
good source of vitamin B1 , and they contain four times as much calcium
and phosphorus and twice as much iron as wheat flour.
In closing, I wish to refer to a very promising outlet for the utilization
of peanut protein in a field entirely outside that of nutrition. Increasing
interest is being shown in the utilization of proteins for the manufacture
of indu s tri~l products. Casein, a protein of milk, has been used for some
time in the manufacture of plastics, paints, sizing, etc., and more recently,
for the production of a fiber that is being used in some countries, together
with wool, for weaving into cloth. The use of soybean protein in the
manufacture of plastics, paints, and fiber is being rapidly extended. There
is no apparent reason why peanut protein cannot be used as well as casein
and soybean protein for the manufacture of such products. In fact, it has
been demonstrated that a fiber can be produced from peanut protein
which seems just as satisfactory, if not superior, to that made from casein
and soybean protein. I have here a sample of textile fiber made from pea­nut
protein. Its appearance and "feel" very much resemble sheep's wool.
This is a piece of cloth made from 50 parts of the peanut fiber and 50
parts of wool. A patent for the manufacture of peanut protein fiber has
been recently taken out (23).
22
REFERE CES
( 1) Protein Requirements of Man. Jones, D. B. Yearbook of Agriculture, U. S. Dept.
of Agric., 173-186 (1939).
( 2) The Proteins of the Peanut, Arachis hypogea. I. The Globulins Arachin and Con­arachin.
Johns, C. 0 ., and Jones, D. B. J. Bioi. Chern., 28, 77 (1916) .
( 3) The Proteins of the Peanut, Arachis hypogea. II. The Distribution of the Basic
Nitrogen in the Globulins, Arachin and Conarachin. Johns, C. 0., and .Jones, D. B.,
J. Bioi. Chern., 30, 33 (1917).
( 4) The Proteins of the Peanut, Arachis hypogea. III. The Hydrol ysis of Arachin.
Johns, C. 0., and Jones, D. B. J . Bioi. Chern., 36,491 (191 8).
(5) The Proteins of the Peanut, Arachis hypogea. Johns, C. 0 ., and Jones, D. B. Nat.
Acad. Sci., No.3, 365 (1917).
( 6) The Proteins of the Peanut. Johns, C. 0., and Finks, A. J . The Cotton Press,
April, 1919, pp. 41 ·42.
( 7) The Proteins of the Peanut. Johns, C. 0 ., and Finks, A. J . Am. Food .Jour., April,
1919.
( 8) The Nutritive Value of Peanut and Soybean Meal as Supplements to Wheat
Flour, Johns, C. 0 ., Finks, A. J ., and Paul, M. S. Science, 49, 573 (1919).
( 9) Studies in Nutrition. IV. The Nutritive Value of Peanut Flour as a Supplement to
Wheat Flour. Johns, C. 0., and Finks, A. J . J . Bioi. Chern. 42, 569 (1920).
(10) Type of Bread. Johns, C. 0 ., and Finks, A. J . U. S. Patent (Public Service) No.
r,356,988, October 26, 1920.
(11) The Peanut-An Excellent Food But Not a Magic Hair Restorer. Jones, D. B. The
Peanut Promoter, 5, 50 (1922) .
(12) Studies on the Digestibility of Proteins in Vitro. III. On the Chemical Naturo of
the Nutritional Deficiencies of Arachin. Jones, D. B., and Waterman, H. C. J. Bioi.
Chern., 52, 357 (1922).
(13) Making a utritionally Balanced Bread. Johns C. 0 ., Finks, A. J ., and Jones,
D. B. Am. Food Jour., 18, 304 (1923).
(14) Nutritive Value of Mixtures of Proteins from Corn and Various Concentrates.
Jones, D. B., Finks, A. J ., and Johns, C. 0 . J . Agric. Res., 24,971 (1923).
(15) Peanuts a Valuable Food for Man and Feed for Livestock. Jones, D. B. U. S. Dept.
Agric. Yearbook of Agriculture, p . 503 (1927).
(16) The Proportions of Arachin and Conarachin, and the Proportionate Occurrence
of These Proteins in the Peanut. Jones, D. B., and Horn, M. ]. J . Agric. Res., 40,
673 (1930) .
(17) Amino Acids in utrition. I. Studies on Proline: Is Proline a Growth-limiting Fac~
tor in Arachin (globulin from the peanut)? Sure, B. J . Bioi. Chern., 43, 443 (1920).
(18) Methionine as the Limiting Nutritive Factor of Arachin. Beach, E. F., and White,
A. Proc. Am. Soc. Bioi. Chern., 8, VIII (1937); J . Bioi. Chern., 119 (1937).
(19) The Nutritional Value of Various Protein Fractions of the Peanut. Baerstein, H. D
J . Bioi. Chern., 122, 781 (1938) .
(20) Feeding Experiments with Peanuts. Daniels, A. L., and Loughlin, R. J . Bioi.
Chern., 33,295 (1918) .
(21) The Supplementary Protein Value of Peanut Flour. Eddy, W. H., and Eckman,
R. S. J. Bioi. Chern., 55, 119 (1923).
(22) Composition of Peanut Meal and Its Use as a Diabetic Food. Neale, M. K. M. J.
Am. Dietetic Assn., 2, 73 (1926) .
(23) Extraction of Protein from Peanuts. McLane, Andrew. U. S. Patent No. 2,230,624,
February 4, 1941.
(24) The Threonine, Cystine, and Methionine Content of Peanuts. Brown, W. L. J .
Bioi. Chern., 142, 299 (1941).
23
P ean u f ~lour
By Donald S. Payne, SenioT T echnologist, Oilseeds Section, L ivestock
Bmnch, Depm·tment of AgTicultuTe, as pTesented at the 1942
Convention of the National Peanut Council.
There was a barefoot boy sitting on the fence clown in Georgia and a
big car drove up and a man got out and asked the boy which road he
was on.
The boy answered, "Ah don' know, Mister."
The man then said, "' !\That was the last town I passed through ?"
And the answer was, "Ah don' know, Mister."
The man then said, "The road forked a ways back, I took the right
fork. Where does the left fork go?"
The boy answered, "Ah don' know, Mister."
Then the man asked how far he was from the nearest town of any
kind and got the same answer. The man then said to the little boy, "You
don't know much, do you son ?"
The boy said, " o, but Ah ain't lost."
Last year we could have said that peanut flour was lost. Today we
know that we are no longer lost. Five hundred thousand pounds of pea­nut
flour have been sold in the past three weeks. Much more is to come.
The Oilseeds Section of the Lives tock Branch of the Agri cultural
Marketing Administration has been actively engaged in the development
and production of protein foods from peanuts and soybeans. Our effort
has been directed toward the determination of the nutritional qualities
and seeing where they would be best suited for the diets of the United
Nations under Lend-Lease and emergency feeding. There are no other
products economically or commercially available containing the high
level of protein as do peanuts and soybeans. They are very low in cost but
highly concentrated in all food valu es. Peanut flour contains 55 to 60%
protein, nutritionally complete in dietary amino acids.
. ~
It pas been determined that the products of peanuts may be readily ,
utili zed in dry soup powder, combinations of meat, cereal and the like,
and afford great savings in th ose food stuffs which are scarce, high in cost
and uneconomical to ship.
Soybean flour is being purchased for the United ations and is sup­plying
a portion of the protein so needed today. Representatives of these
nations, as well as our own Army and Navy, are now interested in peanut
flour and in food products containing it. This interest is primarily be­cause
of the highly concentrated form and excellent nutritional qualities
all at low cost.
Development and production of these protein concentrate products is
timely and important to the United States because of the great demand on
24
our present source of protein food stuffs and the ease with which these
new products can be made, shipped and stored.
The future of peanut flour certainly appears to be very bright. With
l its excellent keeping qualities and its high concentration, it undoubtedly
will have an important place in our wartime diets. Certainly we may look
forward to its future use in the feeding of undernourished peoples. There
has been a great deal of attention given to fortified foods and plans to im­prove
the health of the nation. The protein concentrates made from pea­nuts
have a natural part in such work.
It is important that we have available low cost sources of protein to­clay,
and it will be necessary to have large quantities ready for postwar
feeding, as it will be a long tinie before quality stocks of animal protein
can be replenished.
Peanut flour progress was furthered when I presented a paper on "De­velopment,
Manufacture and Utilization of Peanut Flour" at the one
hundred and third annual meeting of the American Chemical Society,
Memphis, Tennessee, April 22. This group of chemists, chemical engi­neers
and food technologists from all parts of the country showed a great
deal of interest in the material presented and this should be of value in
expanding and increasing the use of peanut flou r.
I understand that this paper will be printed in the September 25 issue
of Ch~mical and Engineering News, one of the Society's official journals.
D EVELOPMENT, MANUFACTURE AND UTILIZATION OF PEANUT FLOUR
Paper by Donald S. Payne, Senior Technologist, Agricultural Marketing Adminis­tration,
United States Department of Agriculture at Symposium on Utilization of Agri­cultu
ra l Products of the South, American Chemical Society, Memphis, Tenn., April 22,
1942.
NoTE: Printed in September 25, 1942, issue of Chemical and Engineering News.
Peanuts have been grown in the United States since colonial times, but they did not
become of commercial importance until about 60 years ago. In the succeeding 40 years
production increased to about 1,000,000 acres , and in the past 20 years it further in·
creased to about 2,000,000 acres which produced annually around 600,000 tons.
For 1942 production goals are about 5,000,000 acres with indicated production of
around 1,800,000 tons of peanuts. Approximately 600,000 tons may be shelled for cus­tomary
use in confections, peanut butter, and out·of-hand eating. After deducting the
quantity which probably will remain on the farm for feed and seed, this may leave
available for crushing into oil and the by-product press cake, approximately 1,000,000
tons of peanuts.
Since the beginn ing o( the peanut crushing industry, the press cake has been ac·
cepted as an excell ent protein supplement in the feeding of farm an imals. ln late years
cientis ts have established the excel lence of pean ut press as a human food. Red uction
of the peanut into oil and cake can be accompli shed by h ydrau lic or expell er press or
by olvent extraction methods. By certai n mocl if•cations of any o( these processes a siz·
able portion of the cake can be made suitable for human food. Pean u t flour is a high
quality, ea ily digestible, protein concenrrate and is comparatively low in cost.
Early Efforts
There was a great deal o[ interest in peanut flour during the fir t World War. An
honest effort was made to prepare an acceptable product, but hecause of the lack of
proper processing equipment and food plant engineering technique, those peanut flours
were not satisfactory.
2.1
Early in 1937 the Surplus Marketing Administration, now a part of the A!!cicul­tural
Marketing Administration, in connection with its peanut marketing progrartls was
requested to purchase peanut flour and donate it for relief purposes. This request was
favorably received, and various agencies were asked to submit samples for testing so
that spPcifications could be drawn and a program inaugurated. The samples examined
by the laboratories of the Bureau of Home Economics and the Bureau of Agricultural
Chemistry and Engineering indicated that these flours really were no more than slightly
refined peanut meals containing approximately the same quantities of grit, hair, hulls,
and other foreign material usually present in such products. The flavor and color were
not acceptable. As a result a program to encourage the distribution of these peanut
flours was not undertaken, but work was begun with cooperating agencies to develop a
desirable product (I) .
In 1938 a company attempted to develop an edible peanut flour. It started with one
ton of farmers' stock peanuts which were shel led at a local shelling plant. The shelled
peanuts were hand picked by farm labor and blanched by a local candy company. ~he
blanched nuts were crushed at a distant oil mill and the cake processed into flour in a
local mill by rolling and bolting. From this one ton of farmers' stock peanuts a yield of
40 pounds of a 90-mesh flour and 200 pounds of a 40-mesh material was obtained. Ex­treme
difficulty was experienced in bolting the flour due to blanking of the bolting
cloth. It was the consensus of those interested in this development that the cost of pro­ducing
an edible peanut flour by this method would be prohibitive. Because of the diffi­cu
lty in processing and the extremely low flour yields, this project was abandoned (/).
In 1939 State experiment stations cooperating with the Surplus Marketing Adminis­tration
produced small quantities of peanut flour of rather nice flavor and of good
color. The processing methods used in the manufacture of this flour were again prohibi­tive
in cost (I). Later in 1939 a cotton oil mill company, which had succ~ssfully over­come
similar difficulties in the mal)ufacture of cottonseed flour, was requested to under­take
the development of processes necessary to manufacture a peanut flour that would
meet the requirements of flavor, color, freedom from foreign materials, nutritional
characteristics and processing costs (I) .
The Process
In earlier attempts to manufacture peanut flour apparently three factors prohibited
success-insufficient cleaning of the raw material, lack of proper cooking technique, and
uneconomical methods of preparing flour from the press cake.
Experience to date indicates that peanut flour can be produced by the expeller or
hydraulic press or by solvent extraction methods. Such methods have been used in the
past in the processing of peanuts for the production of oil and the by-product press cake
or flakes. But such processes do not require the exclusion from the press cake of sticks,
stems, hulls, insect remains, decomposed kernels , and various other foreign materials
commonly present in farmers ' stock peanuts. Such materials do not normally adversely
affect either the quality of the peanut oil as it is amenable to highly efficient methods
of refining or the use of the press cake in animal feeding. These foreign materials, how·
ever, make the press cake or flakes wholly unfit for use as human food.
The manufacture of such press cake or flakes as a food product, therefore, neces­sitates
a major departure from usual oil mill practice, in that the raw material must be
of the best quality and thoroughly cleaned before crushing. In the processing of flour
from peanuts the oil no longer can be considered the primary product and the press
cake the by-product. Rather the press cake must assume the position of the product con­trolling
the operation of the various processes.
In two of the usual methods of crushing peanuts, the hydraulic and expeller press,
a more or Jess severe heat treatment is given the decorticated nuts in order to facilitate
the pressing of the oij. This heat treatment induces many changes in the non-oleaginous
portion of the peanut. In terms of peanut flour production, certain of these changes are
desirable and others highly undesirable. A certain amount of cooking is necessary to
facilitate the reduction of the oil content, to improve the flavor, and to reduce the mois­ture
content. A very minimum of cooking is desirable in that even slight cooking ad~
versely affects color, induces changes in the proteins, and causes destruction of signifi­cant
quantities of thiamin. It has been possible _ to reach a compromise between over­cooking
which causes a loss in nutritional value, and undercooking which limits the re­moval
of the oil and makes more difficult the further processing of the cake into flour.
26
Jl
'
,
One of the factors limiting the early production of peanut flour was the difficulty
in sizing the ground cake. The only method described was that of bolting, the same
method by which wheat flour is produced. This proved highly unsuccessful since the
peanut flour blinded the bolting cloth, nece si tating frequent cleaning and excessive
cloth area. The sizing operation has been successfully and economically accomplished
with mechanical air separators which float the flour fraction from the coarser ground
portion by means of an air stream.
Many problems not mentioned in the literature were encountered and had to be
solved before the production of peanut flour could be called a success. All such problems
have been successfully worked out, and production of an excellent grade of peanut flour
is now past the laboratory and pilot-plant stage.
Properties
Tentative specifications of the peanut flour available from the process now in use
are as follows:
Low FAT PEANUT, FOOD FLOUR. Hulls and skins removed; free from particles of hair,
insect fragments, or other foreign material; light in color; bland and free from any
bitter or raw taste; less than 3 per cent fiber; not less than 5 per cent or more than
9 per cent fat; not less than 55 per cent protein with protein content specified; not more
than 10 per cent moisture; and not less than 95 per cent through 120-mesh U.S. standard
screen.
The proximate composition of such peanut flour made from white Spanish-type
peanuts is as follows: •
Protein
Fat .
Fiber
Water ... . .
Riboflavin . .... .
Thiamin
Niacin .... . .. .
0 0 0 0 0 0 0 60.0%
0 0 0 0 0 0 0 0 7.0%
2.5%
6.0%
5.0 Meg.
4.0 I. U./g.
. 350.0 Meg.
Utilization
RANGE
55-62%
5- 9%
2- 3%
2-10%
For a long time peanuts and peanut food products have been recognized as having
a very hi gh nutritive value. Most of us are so fami liar with them as food that we no
doubt forget what an inexpensive and valuable contribution they can make toward good
nutrition in our everyday diets. Peanuts are especially rich in highly digestible and de­sirable
proteins and are excellent sources of vitamins and minerals.
As early as 1920, the Bureau of Agricultural Chemistry and Engineering secured
a patent on a bread made from 68 per cent of white wheat flour and 23 per cent of
peanut flour and butter, salt mixture, and yeast. Rats, when fed this bread, showed a
normal growth as compared with a very poor growth obtained from bread made from
white flour in a similar manner. Similar soybean and white flour bread was fed as a
check. The rats made about the same growth on the soybean bread as on the peanut
bread (3).
Information recently obtained about the German army ration indicates that it con­tains
a large proportion of soybean flour used in different recipes. The soybean flour is
added to soups, breads, pastries, macaroni, and is used as a substitute for meat products.
The soldier th us is supposed to obtain his balanced needs of protein, fats, mineral salts,
and vitamins without the use of meat, eggs, or other ordinarily used protein concentrate
foods (2).
The excellent keeping qualities of the soybean flour and its concentrated form
greatly simplify the problems of packing and transporting. Such products are supple­mented
with dried or frozen fruits and vegetables, such as apple sauce, tomatoes, and
27
peas. In campaign the soldiers a! o carry highly concentrated foods contammg these
products. These diets perhaps would not be considered particularly palatable according
to American standards, but they apparently are nutritionally adequate (2).
The peanut flour and grits made from the oil-pre>s cake now being manufactured
as well as soy flour, can be utilized to improve the protein level of the food supply.
The proteins of soybeans and peanuts also present some striking contrast to those of
other legumes. Chemical analysis and scientific tests show that soybeans and soybean
product~ contain a goodly proportion of proteins, but they are efficient only after they
have been heated, while raw peanuts contain proteins of high nutritive value nearly
equal to those of milk, meat, and eggs, which are not only highly digestible but rank
among the highest in quality (4).
Peanut flour may be used for blending with cereal flour in baking to increase the
protein content; as an extender and binder in meat loaves, sausage, and other meat
products to maintain or increase the protein content; as a base material in dry soup
concentrate; and for blendiJJg with cereals such as wheat, corn meal , hominy grits, rolled
oats, farina, and various prepared dry cereal s. Recently dry soup concentrates containing
peanut flour have been receiving wide recognition , and consideration is being given to
the use of peanut products in cereals for undernourished groups.
Outlook
There is much scientific information to indicate the high nutritive value of peanut
flour. This, together with its excellent keeping qualities and highly concentrated form,
makes its use for defense purpo es and for undernourished 'Peoples particularly advan­tageous.
The present interest in fortified foods and plans to improve the health of the
Nation are focusing attention on protein concentrates made from peanuts, soybeans, and
cottonseed. Not only is it important to have available at this time ample and low-cost
sources of protein, but it may be of even greater importance after the war when world
markets are reopened. There most likel y will be an extreme need for protein foods on
the part of nations and people with little purchasi ng power. As the potential supply of
peanut flour is almost unlimited and as the product is ideally suited in color, flavor, and
nutritional characteristics, it is a most logical food to ftll this need.
Literatum Cited
(1) Dickson, A. M., unpublish ed data and information.
(2) Food Industries, 13, 43, (Jan. 1941).
(3) Johns, C. 0., Finks, A. J., and Jones, D. Breese, Am. Food. ]., 18, 394-6, (Aug.
1923).
(4) Jones, D. Breese, "Food and Life, Yearbook of Agriculture,'' pp. 173-86, Washing­ton,
D. C., U.S. Department of Agriculture, 1939.
28
))
'
PEANUTS' ROLE IN AMERICA'S FOOD SUPPLY
Limited supplies of meat, dairy and poultry products mean
that the dietitian, lunch room manager and home makers in
restaurants must plan carefully to guard menus against inade­quacy
of protein, niacin, thiamin, riboflavin and minerals.
PEANUTS' protein contribution is very important. PEA­NUTS
and PEANUT BUTTER are richer in protein than
many other commonly accepted protein foods. The pro­tein
of the PEANUT is of extremely high nutritive qual­ity
and is highly digestible. PEANUTS are approximately
28% protein.
PEANUTS are 45-50% fat. We know that PEANUT
OIL contains 26% linoleic acid, one of the dietary essential
fatty acids. Experimentation shows the fat to be 98.3%
digestible.
PEANUTS are a natural source of large amounts of
three established dietary essential vitamins; niacin, ribo­flavin
and thiamin.
PEANUTS' richness in high quality protein and food
energy plus the generous amounts of niacin, thiamin and
riboflavin will give this legume a leading role in helping
to meet present day food needs since peanuts are univer-ally
liked.
PERCENTAGE OF THE MODERATELY ACTIVE
MAN'S REQUIREMENTS FOR SPECIFIED FOOD
ESSENTIALS SUPPLIED BY TWO OUNCES OF
Protein
PROCESSED PEANUTS
Calories Calcium Phos­phorus
29
Iron Th1amin Ribo­ftavm
Niacin
Peanuts processed in all forms, peanut butter, peanut confections, pea­nut
oil and peanut flour are all excellent food. An abundance of excellent
protein, high quality fat and a substa ntial quantity of na tural vitamins
of the B complex are all avail able to dietitians, school lunch room man­agers
and home makers in a form tha t is easy to use and well liked by
almost everyone.
High quality protein , good quality fat and vitamins are at a cri tical
point in war time feeding, both here and abroad. These needs must be
met frequently by foods utilized in a new manner. Peanuts and all the
products shown above are basic foods and may be an integral p art of
menus each day in delicious, appetizing dishes.
PROCESSED PEANUTS
Peanuts, salted or roas ted, are an ideally suited concentrated food to
combine with many commonly used foods beca use the pro tein is of excel­lent
quality, the caloric value high and the natural vitamin B complex
content significant. Salads, desserts, cookies, coffee cakes, casserole dishes,
breads and rolls may be made more nutritious by the addition of peanuts.
Jams or preserves mixed with chopped or granulated peanuts make excel­lent
toppings not only for coffee cakes and sweet rolls, but may be used
on steamed puddings, fruit bettys and similar desserts. Ice creams be­come
more nutritious and have more appeal when generously sprinkled
with peanuts. Creamed dishes, spaghetti and sauce favorites and casse­roles
need the extra goodness that added peanuts can give. Sweet pota to
dishes are favorites when peanuts are used. Peanuts processed in the form
you like, either blanched or unblanched, salted or roasted, may be ob­tained
in practically any locality. In the production area raw peanuts
may be utilized and processed in lunch rooms or at home.
Peanuts may be used whole, chopped or crushed in most recipes. Many
persons prefer to grind the peanuts through a regul ar food chopper, using
the coarse plate.
PEANUT BUTTER
Peanu t butter is essentially finely ground, roasted peanuts with salt
added. Some variations are found; for example, homogenized oil has
been added to several brands to prevent separation of oil and a finely
ground product is used in most of these. Some use a medium grind to
produce a peanut butter of grainy texture while a coarse (or "chunky")
finish is gaining popularity because of its variation in texture and its use
in cookie baking, since the broken nuts give a delightful addition to the
finished baked products.
P EANUTS H ELP S o LvE TH E SHORTENING PROBLEM
Peanut butter may wholly or partially replace the fat in muffins, cook­ies,
waffles, rolls and griddle cakes. Since peanut butter is 45-50% fat,
the amount used must equal and in certain r ecipes, such as waffie where
crispness and tenderness is a desirable characteristic, double the amount
of fat specified. T he nutritive qualities of breads are improved at prac­tically
no additional cost as peanut proteins complement the proteins
of the cereal grains. A ligh tly roasted peanut butter should be selected
when possible for baking uses.
Peanut butter may easily be used as a part of the main protein dish.
Delightful combinations with cereals, sp aghetti or bread cubes may be
30
) • prepared. Peanut butter main dishes ser ved with crisp salads, hard rolls
and hot drinks please the most critical pala tes.
Peanut butter sandwiches will continue to be favorites, but peanut
t butter can be much more th an just a sandwich spread.
PEANUT CONFECTIONS
T he growing importance of " ready to eat" foods cann ot be overlooked.
Confectioners h ave made many changes in formulas within recen t years
and we find wholesome fa rm products being used in increasingly large
amounts in most confections. Many peanut candies on the market contain
more th an 40% peanuts; consequently, thought should be given to the
time saving advantages of using these products as a par t of regul ar meals
and to their utiliza tion in prep ara tion of other dishes. For example,
crushed peanut brittle or peanut candies combined with whipped cream
or evaporated milk may be used as toppings for many desserts or frozen
as a mo usse. Many recipes for sweet porato souffles, puffs and casseroles
are more delicious and nutr itious when crushed peanut candy is used
to partially replace the sugar.
PEA UT OIL
Refin ed peanut oif is a liquid cooking fat tha t will come into general
use since it is now available. It has distinct ad vantages to the di etitian
as a food fa t. All refin ed peanut oil has a high smoke point, and the
highly refin ed peanut oil may reach a tempera ture as high as 470° F.
before smoking. Peanut o il is an excellent fat fo r pan frying and deep
fa t frying. T he fat may be clarified and reused many times for frying
foods of a different f-lavor. Peanut oil is very sta ble and may be stored at
room tempera ture for considera ble periods. It may be used in any recipe
specifying a melted shortening with ass urance of excellent results. Certain
pastries and salad dressings can easily be made with this bland fl avored
vegetable oil. Salad dressings or other recipes that specify olive oil will
be equally tasty when made with peanut oil.
PEA UT FLOUR
Peanut flour is a high quality protein concentrate contammg more
than 55% protein, whereas peanut butter is 28% of the same quality.
Peanut flour contains large amounts of three established di etary essential
vitamins, niacin, riboflavin and thiamin. It undoubtedly contains a good
proportion of the balance of B-complex vitamins which are also sus­pected
of having excellent nu tritional value tho ugh not definitely es·
tablished.
T his bland fi avored, creamy white flour may be used in a number of
ways in the home. It is not to be considered primaril y for baking pur­poses.
Peanut flour does not possess the necessary properties for making a
des irable baked product unless used with high percentages of cereal flour.
However, it may be blended· with an all-purpose wheat fl our up to 15%
by weight and thus gives a bread of greatly improved nutritional value.
Within the 15% limit, the bread with peanut flour will have practically
the same flavor and texture characteristi cs as the plain and unfortified
bread. Peanut flour may also be used to blend with corn meal and other
ce real Hours. Peanut flou r may be used in the preparation of meat loaves,
croquettes, soups, casserole dishes and as the thi ckening agent in sauces .
. 31
Peanuts and peanut butter are important to you in planning menus
and in selecting recipes because:
PEANUTS AND PEANUT BUTTER are an excellent source of high quality
proteins.
PEANUTS AND PEANUT BuTrER are a rich natural source of the vitamin B-complex.
PEANUTS AND PEANUT BUTTER supply highly digestible natural fats.
PEANUTS AND PEANUT BUTTER satisfy the appetite and make US feel well fed.
PEANUTS AND PEANUT BuTTER are a good source of phosphorus.
PEANUTS AND PEANUT BUTTER are universally liked.
0/J :Ja vorifej
Salted peanuts are indicated in most recipes in this publication. The salt
on the surface may be removed, if desired. If unsalted, roasted nuts pre­pared
either by the deep fat or oven method are available, use those, if
desired.
2 cups sugar
Vz cup white corn sirup
1 cup water
PEANUT BRITTLE
1 teaspoon butter
14 teaspoon soda
2 cups peanuts
Mix the sugar, corn sirup and water. Stir until sugar is dissolved. Boil
until the sirup forms a soft ball in cold water (238° F.) then add the pea­nuts.
Cook until the sirup is golden in color. Stir occasionally. Add but­ter
and soda. Pour into a greased pan. When cold, break into small
pieces. Peanut brittle should be very thin. Either use a very large tray or
stretch with the fingers just before it hardens.
2 cups sugar
I cup honey
HONEY PEANUT BRITTLE
I cupwater
2 cups salted peanuts
1 tablesfJoon butter or margarine
Put. sugar, honey and water in saucepan. Stir until sugar is dissolved.
Cook to 300° F. Remove from fire. Add butter and peanuts. Stir just
enough to mix thoroughly. Pour out on a well greased marble slab or
baking sheet into very thin sheets. Allow to cool and break into irregular
p1eces.
Peanuts are good mixers-"break the ice" with a big bowl of salted peanuts.
32
,;
1
•
1 cake cream cheese
l teaspoon onion juice
l tablespoon chili sauce
STUFFED CELERY
V2 cup peanut butter
~ teaspoon salt
Celery stalks
2 tablespoons milk
Blend all ingredi ents until light. Stuff celery stalks that have been thor·
oughly washed, trimmed and chilled.
CHEESE BALLS
I package cream cheese 2 tablespoons peanut butte1·
2 tab lespoons capers %cup salted peanuts,
Horesradish (as desired) coarsely ground
Blend cream cheese, capers, horseradish and peanut butter. Shape into
small balls. Roll in peanuts. Serve on toothpicks.
Talk calmly al1out your entertainment-serve pecmut snacks with drinks.
33
CARROT WHEELS '
Slice large carrots crosswise in thin slices. Chill thoroughly in refrigerator,
placing in ice water unless very fresh. Spread with peanut butter. A de-lightful
addition to your canape tray. r
APPLEWICHES
Wash and dry large, reel-skinned apples. Cut in thin slices. Brush with
lemon juice to prevent discoloration. Spread with peanut butter and put
together as sandwich.
T emperature: 375° to 400° F.
1f2 cup shortening
1f2 cup cream cheese
llf2 cups enriched flour
NUT STICKS
Time: 8 lo 12 minutes
1f2 teaspoon salt, if desired
Salted peanuts, finely chopped
Butter
Cream shortening and cream cheese. Work in the flour and salt sifted to­gether.
Chill. Roll to 1Js inch thickness. Cut in strips l/2 inch wide. Brush
with melted butter, twist and roll in finely chopped peanuts. Bake in a
preheated oven.
4 carrots
Salt
CARROT-PEANUT CELERY
I tablespoon mayonnaise
6 .5talks celery
2 tablespoons peanut butter Peanuts
Scrape and grate raw carrots. Add mayonnaise, peanut butter and salt.
Stuff celery stalks. Sprinkle with finely chopped peanuts.
SPICED PEANUTS
1 cujJ sugar 1f2 teaspoon nutmeg
1fz cujJ water 1f2 teaspoon cloves 1 teaspoon cinnamon 1 pound peanuts
Boil sugar, water and spices until sirup threads from a spoon. Drop 1
pound peanuts into sirup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cold and dry.
PEANUT BUTTER CREAMS
I cup peanut butter J4 cup powdered sugar
lf2 cup condensed milk I cup salted peanuts, finely crushed
Blend all ingredients except 1j2 cup peanuts. Shape into a roll. Roll in the
remaining portion of the finely crushed peanuts. Chill. Slice.
Peanuts-roasted in the shell-or salted-enjoy them.
34
il
i
One-fourth cup deviled ham, 1,4
cup peanut butter, 1,4 cup chop­ped
sweet pickle. Two table­spoons
mayonnaise, enriched
bread, butter or margarine.
Three-fourths cup peanut butter, Vz
cup pickle relish, enriched bread,
butter or margarine.
Peanut butter, baked beans, pickle,
salt, pepper, milk to moisten.
One cup ground peanut brittle,
whole wheat bread, butter or
margarine.
One-half cup peanut butter, lj2
cup chopped pitted dates, bread,
butter or margarine.
One-half cup chopped seeded raisins
(or dates), 1j2 cup peanut butter,
2 teaspoons lemon juice, 2 tea­spoons
water, bread, butter or
margarine.
One-half cup chopped, pitted, cook­ed
prunes, Vz cup peanut butter,
2 teaspoons lemon juice, 2 tea­spoons
prune juice or water,
bread, butter or margarine.
One-half cup orange marmalade, Vz
cup peanut butter, bread, butter
or margarine.
)(.
One-half cup peanut butter, Vz cup
marshmallow cream, breaq, but­ter.
•
One-half cup peanut butter blended
with 1,4 cup French dressing, but­ter
or margarine, sliced toma­toes,
bread.
)(.
One-half cup peanut butter blended
with lj2 cup chili sauce, whole
wheat bread.
One-half cup chopped celery, :1,4
cup diced canned pimiento, Yz
cup peanut butter, bread, butter
or margarine.
One-half cup peanut butter, I cup
grated raw carrot, 2 tablespoons
mayonnaise, bread, butter or mar­garine.
)(.
One-half cup peanut butter, y2 cup
jelly, butter and bread.
)(.
Peanut butter, mayonnaise, chopped
crisp bacon, sliced tomato, let­tuce,
bread.
Peanut butter anti jelly santlavich-balancetl nutritionally /or the children.
35
Do you like F1·ench toast? If you do, then tTeat youT family to a new
sandwich thrill-Enriched French Toast Sandwiches. Made with peanut
butteT, served with crisp bacon strips and topped with jelly or syrup, this
new sandwich sensation will get three cheers at any table.
ENRICHED FRE CH T OAST SA DWICHES
Spread slices of enriched bread with peanut butter or peanut butter
crunch. Top wi th second slice of enriched bread to make sandwiches. Re­move
crusts, cut sandwiches in half; dip in an egg-milk mixture and fry.
Drain on absorbent paper and serve hot with jelly, jam or syrup.
PEANUT BUTTER CRISPS
Blend equal parts of peanut butter and butter or fortified margarine.
Spread mixture on crisp crackers. Toast under broiler until bubbling and
slightly browned. Serve at once. ·
VARIATION: Blend equal parts of peanut butter, butter and honey.
Spread mixture on crisp crackers or trips of toasted enriched bread. Toast
under broiler. Serve hot.
Peanu t food values complem ent the food values of breads and cereals.
36
One-half cup finely chopped. salted
peanuts, 2 finely chopped sweet
pickles, 1 cup tuna or salmon, 2
tablespoons chopped green pep­per,
paprika, mayonnaise, bread,
butter or margarine.
One-half cup finely chopped salted
peanuts, 1f2 cup mayonnaise, I
teaspoon minced onion. En­riched
bread.
...
One-half cup finely chopped sweet
pickles, 1j2 cup chopped salted
peanuts, 1,4 cup chopped stuffed
olives, I cup cottage cheese, 1j2
cup mayonnaise. Brown bread,
lettuce, butter or margarine.
One-half cup chopped seedless rai­sins,
:y2 cup grated raw carrots,
1f2 cup grated raw cabbage, lj2
cup finely chopped salted pea­nuts,
1j2 cup sweet pickle relish,
lj3 cup mayonnaise, bread, butter
or margarine.
One cup finely ground cooked or
canned ham, veal or beef, :y2 cup
finely chopped salted peanuts, I
teaspoon prepared mustard, .pep­per,
mayonnaise, bread, butter or
margarine.
...
One 3-ounce package cream cheese,
lj3 cup chopped salted peanuts,
% cup butter or margaine. Bread.
* * * *
VEGETABLE SANDWICH
1f2 cup shredded carrot
lf2 cup shredded cabbage
% cup peanuts
112 cup shredded celery
3 tablespoons chopped water­cress
or parsley
Moisten with mayonnaise, season with salt and pepper and Worcestershire
sauce. Spread on buttered sli ces of enriched bread. Cut diagonally.
* * * *
PEANUTS HAVE FOOD STRENGTH
• Peanuts are a concentrated food.
• Peanuts contain high quality
body-buildi?g proteins.
• Peanuts contain energy giving
fats and oils.
• Peanuts are a very rich source of
vitamin B1 .
• Peanuts are a good source of phos­phoms.
37
• Peanuts are plentiful.
• Peanuts are one of the best
sources of the pellagra preventive
vitamin - niacin.
• Peanuts are ipexpensive.
• Peanut butter with bread or ce­reals,
milk and fruit, makes a well
balanced meal.
• Peanut butter combines well with
other foods.
*
When one of three meals must be prepared in advance, then often­times
left to remain several hours at room temperature, a very special
problem is created. As our war time program calls for more woman power,
and reaches into the homes for more workers, this meal becomes of added
importance.
Fortunately, many industries and schools now provide lunch rooms for
pupils and employees; however, if the school child or the soldier on the
"industrial front" must carry a packed lunch, follow this suggested plan:
Raw Vegetable or Salad: Whole tomatoes, carrot sticks, celery, mixed
vegetable salad; or cheese, meat, PEANUT, or egg salad may be packed
in paper cup or glass jar.
Sandwiches: I. Fillings: cheeses of all kinds, PEANUT BUTTER or
CHOPPED PEA UTS, eggs, bacon, ham, cold meats, mixed vegetables
or fruits.
2. Bread: Enriched bread, whole wheat, ralSln, rye, steamed breads,
spec ial home baked breads should all be used occasionally to introduce
variety.
Thermos Drink or Food: Cold drinks or hot foods-fruit drinks, milk
shakes, cream soups, hot chocolate to balance the remainder of the lunch.
Fruit: Raw or cooked.
Dessert: Usually cookies, cup cakes, etc., but for variety pack fruit
salad, puddings, semi-salad desserts in suitable containers.
A Surprise Adds Zest to the Lunch: It may be a few ROASTED PEA­NUTS,
a piece of chewing gum, a delicious bit of candy, stuffed dates or
candied fruit peel.
The lunch should contain about one-third of the day's foods. This
varies slightly with the plan of the morning and eveniNg meal.
38
Jl
Peanut Buller
* Peanut butter has been so widely used simply as a sandwich spread
that its real food value has been overlooked and its wide application neg­lected.
Peanut butter provides an inexpensive supply of proteins of excellent
quality. The natural fat content is high, both in amount and nutritional
character. Peanut butter is a good source of niacin and riboflavin and con­tains
other factors of the vitamin B complex.
HONEY PEANUT BUTTER
A delicious honey peanut butter is on the market. It has thiamin
added as an extra fortification. Honey peanut butter is appetizing and
nourishing.
This fine food meets with immediate approval because of its delightful
taste and high food value.
Ask for it at your market. If your grocer cannot supply it immediately,
try preparing this spread at home.
HO EY PEANUT BUTTER
2 parts peanut butter l part honey
Blend. Vary proportions according to taste.
YEASTED PEANUT BUTTER
A splendid natural food containing a well balanced and plentiful
supply of rare food essentials needed for good nutrition-yeasted peanut
butter is a blend of high quality peanut butter and a pure pasteurized
Brewers' yeast, non-fermentable.
An average sandwich containing one ounce of yeasted peanut butter
has as much protein as either one steak or two egg sandwiches of the same
weight; it has as much fat as one average pat of butter; as much energy
building calories as two average scoops of ice cream, and a larger amount,
as well as a greater number of different B vitamins than one pint of pas­teurized
whole milk.
Use it as you would any peanut butter. It is a tasty means to better
nutrition.
U. S. GRADES
The United States Department of Agriculture has established grades
of peanut butter just as standards are set for other processed products.
U. S. Grade A is the highest type product on a standardized rating
sheet, while U. S. Grade C is a good product, but does not score as high
on flavor, aroma and color. Off Grade fails to meet the requirements of
U. S. Grade C or U. S. Grade A. Look for the Grade indication on the
label and buy accordingly.
39
Nutritious soups play a very important part in the simplified meals of
today. Try these simple, hearty recipes for lunch or supper.
CREAM OF PEANUT SOUP
2 tablespoons butter l teaspoon onion juice
2 tablespoons flouT Celery salt
4 cups milk Salt (if desired)
l cup salted peanuts (grind peanuts)
Melt the butter, add the flour and blend. Add milk and cook until the
flour is done. Add the peanuts and cook until the mixture is hot. Season
with salt (if desired), celery salt and onion juice. Serve.
PUREE OF PEANUTS AND TOMATOES
l onion
2 cups tomatos o1· tomato juice
2 tablespoons butter
2 tablespoons flour
2 cups milk
1J2 cup salted pettnuts
(grind peanuts)
Salt and pepper
Chop the onion, add to the tomato and cook until onion is tender. Melt
the butter, add the flour, then the milk and cook until done. Season with
salt and pepper. Add the peanuts and let heat. Combine with the tomato
mixture and serve hot.
PEANUT VEGETABLE SOUP
6 cups chicken or beef broth
lf2 cup chopped celery
1f2 cup chopped carrots
l tablespoon chopped onion
1J2 cup salted peanuts
l teaspoon salt (if desired)
1f2 teaspoon paprika
14 teaspoon celery seed
1,4 teaspoon pepper
Small piece bay leaf
Cook vegetables in broth until tender. Season with above seasonings or as
desired. Serve topped with ground salted peanuts.
PEANUT BUTTER TOMATO SOUP
1,4 cup butter 1/s teaspoon pepper
% cup flour 1/s teaspoon celery salt
2 teaspoons salt 3 cups milk
l teaspoon grated onion 1J2 cup peanut butter
~ teaspoon paprika 2 cups tomatoes, strained
Melt butter. Add flour and blend. Cook without browning. Add milk and
cook until flour is done. Add seasonings and peanut butter. Heat to­matoes.
Combine mixtures. Serve hot.
40
Peanul:i-A r!Ja:1ic ~ooJ
*
ENTREES
Peanuts are outstanding in nutritional properties. The use of peanuts
is limited only by imagination and ingenuity. Try any of the following
ideas until you have an opportunity to investigate for yourself.
SAVORY ONIO S A D PEANUTS
T emjJemtw·e: 325° F.
8 small onions
2 cups tomato juice
l tablespoon butter
T ime: 30 minutes
1 tab lespoon flour
1 cup ground peanuts
lj2 teaspoon sa lt, if desired
l cup buttered bread crumbs
Steam onions until tender. Blend tomato juice, butter, flour and ground
peanuts. Pour above sauce over onions. Cover with buttered crumbs.
Bake 30 minutes in a 325° F. oven.
PEANUT SCRAPPLE
1 cup hot milk
1 quart boiling water
1 cup commeal
3,4 cup hominy grits
l teaspoon salt, if desired
1/s teaspoon papTika
1% cups salted peanuts, chopped
1,4 to 1 cup gmted cheese
Mix hot milk and boi ling water. Bring to boiling point and add cornmeal,
hominy grits and seasoning. Stir until liquid is thickened by the cereal.
Place in double boiler or over low heat and cook one hour. T en minutes
before taking up, add peanuts and cheese. Place in a deep rectangular
bread pan and allow it to cool. When ready to use, cut in small slices (roll
in egg and crumbs, if desired), and fry in deep fat 2 to 5 minutes until
brown.
HASTY CASSEROLE
1 cup chopped comed beef
( OT chopped leftoveT mast)
2 cups diced potatoes
I cup salted peanuts, chopped
1 cup canned peas
1 cup chopped celeTy
2 tablespoons chopped pimiento
1 teaspoon sa lt, if desiTed ·
1.4 teaspoon peppeT
2 tablespoons butter
Melt fat. Place all ingredients in pan. Cover. When steaming thoroughly,
reduce h eat to simmering point and cook 45 minutes. Serve with hard
rolls and chopped vegetable salad.
For body-building proteins-Eat peanuts.
41
PEANUT SOUFFLE
Temperature: 325° to 350° F. Time: 30 to 60 minutes
2 tablespoons fat
6 tablespoons flour
lljz cups milk
(depends on type dish)
%, cup peanut butter
4eggs
llj2 teaspoons salt
lj2 teaspoon lemon juice
Make a white sauce from the fat, flour and milk, cooking it thoroughly.
Remove from heat, add peanut butter and pour over well-beaten egg
yolks. Mix thoroughly, add lemon juice and salt. Cool. Fold in stiffly
beaten egg whites. Bake 30 to 60 minutes depending on size and type dish
in a 325° to 350° F. oven. Serve immediately.
PEANUT STUFFING
l ~easpoon minced onion lf2 cup salted peanuts, ground
l tablespoon butter ¥z teaspoon salt, if desired
l cup fine dry bread crumbs Cayenne
%, cup milk or stock
Cook onion slowly -in butter 5 minutes. Add bread crumbs, peanuts, salt
and a dash of cayenne. Soften with the milk or stock. This makes suffi­cient
stuffing for l medium sized fowl or 6 pork chops.
PEANUT BEEF SURPRISE
T emperature: 350° F. Time : 1 to 11A, hours
1 pound ground beef %, cup water
2 teaspoons onion juice 2 tablespoons Worcestershire sauce
1/s teaspoon pepper l cup salted peanuts, ground
l teaspoon salt, if desired 1 egg, slightly beaten
L eftover mashed potatoes
Form well seasoned mashed potatoes into a roll about 4 inches in diam­eter.
Combine the ground beef with the other ingredients and mix well.
Place on waxed paper. Pat out to lj3 inch thickness. Wrap the meat mix­ture
around the potato roll, overlapping edges. Press firmly. Remove pa­per.
Bake.
MOCK VEAL CUTLETS
T emperatw·e: 400° F.
2 cups dried bean or pea pulp
%cup butter
1 tablespoon grated onion
l teaspoon Worcestershire sauce
l cup fine bread crumbs
Time: 20 to 30 minutes
l cup strained tomatoes
l cup salted peanuts, finely chopped
2 tablespoons tomato catsup
Salt to season
Pepper to s-eason
Leftover beans or peas may be used. Blend all ingredients together. Form
into cutlets. Dip into egg, then into fine buttered bread crumbs. Place in
a well greased baking pan. Bake in a 400° F. oven about 20 or 30 min­utes.
Serve with a sauce.
42
BAKED PEANUTS
Temperature: 350° F. Time: 45 minutes
2 cups peanuts 1fz teaspoon pepper
2 teaspoons salt lj2 teaspoon W orcestershire sauce
1 cup tomatoes l!s teaspoon tabasco sauce
2 tablespoons onion 2 tablespoons catsup
2 tablespoons molasses 6 strips bacon or salt pork
2 tablespoons brown sugar 1)t teaspoon celery seed (optional)
% teaspoon curry powder (optional)
Soak peanuts overnight. Add 1 teaspoon salt and steam until nuts are
tender. Mix all other ingredients. Place steamed peanuts in a greased bak­ing
dish. Pour mixture over peanuts. Arrange bacon over top. Bake in a
350° F. oven for 45 minutes.
BAKED STUFFED HAMBURG
Temperature: 350° F.
1112 pounds ground steak
4 tablespoons parsley
4 tablespoons minced onion
Time: 11,4 hours
2 teaspoons salt
4 tablespoons bacon or ham fat
112 cup water
Mix ground steak, onion, finely chopped parsley, salt, fat and water. Place
half of mixture in a shallow greased pan. Add the stuffing. Arrange other
hal£ of meat mixture over the stuffing. Bake in a preheated 350° F. oven
for 11,4 hours.
PEANUT STUFFING
lj2 to 1 cup stock (beef or chicken)
1V2 cups fresh bread crumbs
%cup salted peanuts, ground
Mix all ingredients.
2 tablespoons shortening
1 teaspoon salt, if desired
1 teaspoon onion juice
MEAT LOAF
Temperature: 350° F.
1 pound ground beef
1fz pound ground pork
1fz pound ground veal
2 cups soft bread cubes (3 slices)
1 beaten egg
1fz cup catsup
1 cup salted peanuts, ground
Time: 114 hours
l teaspoon salt, if desired
112 teaspoon pepper
l tablespoon chopped parsley
1 teaspoon W orcestershire sauce,
if desired
2 to 4 tablespoons finely
chopped onion
Mix all ingredients together and blend thoroughly. Shape into loaf. Bake
in loaf pan in moderate oven 11,4 hours. Serve hot, or slice cold for sand­wiches
with lettuce and salad dressing.
43
CHEESE AND PEA UT LOAF
T emperature: 350° F.
2 tablespoons chopped onion
1 tablespoon butter
2 tablespoons water
l cup salted peanuts, fine ly chopped
l cup grated cheese
T ime: 20 to 30 minutes
2 tablespoons lemon juice
1 cup fine bread crumbs
lj2 cup milk
Salt, if desired
Pepper
Cook chopped onion until tender in butter and water. Mix all other in­gredients.
Add salt and pepper as desired. Pour into a buttered baking
dish and bake for 20 to 30 minutes in a preheated 300° to 350° F. oven.
****
Raw blanched peanuts may be purchased in some localities and in
nut stores, or peanuts may be blanched at home. (See page 43). Some va­rieties
may be used with skins on, if desired. Peanut skins are very rich
in thiamin. The recipes below offer nutritious, appetizing dishes at rea­sonable
cost.
STEAMED PEANUTS
2 cups blanched raw peanuts 1 teaspoon salt
Cover peanuts with water and soak over night (or several hours). Add I
teaspoon salt and steam until nuts are tender. The time required is about
l ljz to 2 hours depending on the size.
CHIPPED BEEF WITH NOODLES
2 tablespoons butter lf2 cup chopped ce lery
1,4 pound dried beef 2ljz cups dry noodles
I medium sized onion 14 teaspoon pepper
3 tablespoons chopped green pepper 2ljz cups tomato juice
2 tablespoons chopped pimiento 2 bouillon cubes and
I cup steamed peanuts 2ljz cups water
Melt butter in large covered frying pan. Add shredded beef and onion.
Brown slightly. Add remaining ingredients. Cover. When boiling point
is reached, requce heat to a very low point and cook for 45 minutes.
2 cups peas
l can 'Vienna sausage
Salt (to taste)
LUNCHEON SPECIAL
I cup white sauce
l cup steamed peanuts
Pepper (to taste)
Steam peas and peanuts. Canned peas may be used. Blend peas, peanuts
and white sauce with sliced Vienna sausage. Serve hot on crisp buttered
toast.
44
CHIPPED BEEF AND SPAGHETTI EN CASSEROLE
Temperature: 375° F.
4 cups cooked spaghetti
l/2 cup chipped beef
lj2 cup grated cheese
Time: 30 minutes
:Y3 cup bread crumbs
2 cups medium white sauce
I cup steamed peanuts
Place a layer of cooked spaghetti in a buttered casserole. Add a layer of
chipped beef, a layer of white sauce, a layer of peanuts and over this, a
layer of grated cheese. Alternate these layers until all ingredients are
used. Sprinkle tl)e top with bread crumbs and dot with butter. Bake.
PEANUT SUCCOTASH
2 cups steamed peanuts
4 tablespoons bacon fat
1;4 cup chopped onion
1,4 cup green pepper
2 cups whole grain or cream
style corn
1,4 cup pimiento
Salt and pepper
Soak raw blanched peanuts overnight. Steam until tender. Brown onion
and green pepper in bacon fat. Mix steamed peanuts, corn and pimiento
with onion mixture. Season with salt and pepper. Cover and steam 30 min·
utes. Serve with chopped vegetable salad and hard rolls.
PEANUT CASSEROLE
Temperature: 300° F.
llfz cups raw blanched peanuts
2 slices diced salt pork
Salt and pepper to taste
Time: I hour
1fz cup finely chopped onion
1fz pound ground beef
2 cups canned tomatoes or
soup mixture
Soak peanuts overnight. Steam until tender. Fry diced pork until crisp.
Remove pork and brown onion and ground meat in fat. Combine steamed
peanuts and meat mixture with canned tomatoes or soup mixture. Sea·
son. Place in casserole with bacon on top. Cook in a slow oven 300° F. for
I hour or until flavors are well blended.
PEANUT LUNCHEON DISH
Tempemture: 350° F .
2 cups steamed rice
(leftover rice may be used)
1fz cup salted peanuts
(coarse ly ground)
I cup milh
Time: 30 minutes
I egg
I teaspoon salt, if desired
I teaspoon paprika
l/2 teaspoon Worcestershire sauce
I teaspoon onion juice
Mix steamed rice and ground peanuts. Arrange in buttered baking dish.
Mix milk, egg, salt, paprika, onion juice and Worcestershire sauce. Pour
over rice and peanut mixture. Bake in a 350° F. oven for 30 minutes.
Serve with a well seasoned tomato sauce. Try cooking in a ring mold.
Serve with glazed carrots in the center. Garnished with parsley and ripe
olives, it becomes a dressed up luncheon dish.
45
BAKED BEA S A D PEA UTS
y2 jJound blanched peanuts 2 teaspoons salt .
lj2 pound navy beans 1f2 teaspoon curry powde1·
4 strips bacon 1,11, teaspoon allspice
3 tablespoons brown sugar 2 tablespoons vinegar
l tablespoon grated onion
Soak beans and peanuts overnight or for several hours. Combine all ingre­dients
with water to cover. Cook very slowly for eight to twelve hours.
When served, grate lemon peel over top.
VEGETABLE-PEA UT POTPOURRI
T emperature: 350° F. Time: 20 to 30 minutes
2 cups leftover vegetables, onions 1f2 green pepper
baked beans, broccoli, carmts, 14 pound cheese
green beans, peas, etc. 1;4, cup milk
l cup steamed peanuts 1fs teasjJoon papriha
l cup steamed Tice o,- bTead cTumbs
Place the leftover vegetables, peanuts and finely cut green pepper in a
baking dish, then cover with cheese sauce. Cover with buttered crumbs
and bake until brown at 350° F. Serves 6.
CURRY AND RICE
l cujJ steamed peanuts l cup chopped onion
3 tablespoons fat 2 teaspoons salt
% pound gmund beef l cup tomatoes
l teaspoon sugaT 1 cup diced potatoes
I to 2 teasjJoons cun-y powdeT ?. tablespuons flouT
ll/2 cujJs meat stock oT wateT
Soak raw blanched peanuts. Steam until tender. Save water for liquid in
di h. Melt fat, add meat, sugar, curry powder, onions, and peanuts. Brown
slightly. Add salt, tomatoes, potatoes, flour and stock. Stir thoroughly
and cover. W'hen mixture starts boiling, reduce h eat and cook slowly for
45 minutes. Serve with rice.
SPAN ISH LAMB
5 strips bacon, cut fine
2 cups uncooked lamb shoulder,
cut in cubes
1,4 cup seasoned flour
llf2 cups diced celery
l cup sliced Spanish onions
1% cups shelled gTeen peas
%tablespoon lemon juice
llf2 cups tomato juice
% teaspoon W oTcesteTshiTe sauce
l cup peanuts, mw blanched
Cook the bacon to a light brown, then add meat which has been sprin­kled
with seasoned flour. Brown on all sides, add sliced onions and other
ingredients, salting to taste. Cover and leave until steam appears, then
reduce heat to simmer for l hour. Beef shoulder may be substituted for
lamb.
46
P eanut of!oa ved and Croq.uetfed
*
COTTAGE CHEESE AND PEANUT LOAF
Temperature: 350° to 375° F. T ime: 20 to 30 minutes
1f2 cup salted peanuts, finely chopped 1 tablespoon fat
1 cup cottage cheese 1f2 teaspoon salt, if desired
1 cup cooked cereal or Peppe1·, to taste
1 cup bTead crumbs 1,4 teaspoon Wm·cestershire sauce,
1 cup milk if desired
1 egg, slightly beaten 1 tablespoon onion juice
Chop peanuts and combine all ingredients. Mix thoroughly. Place in a
greased bread pan. Bake at 350° to 375° F. for 20 to 30 minutes.
PEANUT AND CARROT LOAF
- T emperature: 350° to 375° F. Time: 1 hour
2 tablespoons butteT or maTgaTine 2 cups chopped canots, steamed
3 tablespoons flota llj2 teaspoons salt
11/2 cups cooked tomato juice 1 cup dry bTead cwmbs
and pulp % cup finely chopped panley
2 cups salted peanuts, finely chopped 1/a teaspoon jJeppeT
Make a thick sauce with the fat, flour and tomatoes, mix well with the
other ingredients, and form inLo a loaf. Pack tightly into a well greased
loaf pan and bake in a preheated oven 350° to 375° F. for 1 hour.
POT A TO AND PEANUT CROQUETTES
3 cups mashed potatoes
2 cups salted peanuts, ground
1 tablespoon finely chopped onion
1 tablespoon chopped pimiento
2 tablespoons melted butter
oT margarine
1f2 cup finely cut celery
1 tablespoon chopped parsley
1 egg, beaten
1 teaspoon salt, if desired
1/a teaspoon pepper
2 or 3 drops Tabasco sauce
Egg and crumbs
Fat for fTying
Combine all ingredients. Shape into croquettes, roll in beaten eggs, then
into dry bread crumbs. Fry in deep fat until the crumbs are brown.
****
PEANUT PARTNERS
Peanut butter and jelly sandwiches
Peanuts in cliopped vegetab le
salads
Peanut butteT and pimiento spread
Peanuts in pop corn balls
Peanut cookies and milk
47
Peanut butter in cream soups
Peanut butter on crackers
Salted peanuts anu a party
Peartut sandwiches and lunch
counters
Peanut candy for a quick pick-up
*
Fats and oils are very important sources of energy, weight for weight
having more than twice the fu el value of proteins and carbohydrates. The
"staying power" of meals is largely contributed by the fat-containing foods.
Peanut oil and peanut butter are important sources of the dietary essen­tial-
linoleic acid.
Try using peanut oil in all of your favorite salad dressings, in all
recipes specifying a liquid fat or a melted shortening. It is easy to use,
reasonable in price, delightful in flavor and high in food value. Fried
foods are unusually delightful since the oil has a very high smoking point.
It is easy to cook the food at the desired temperature and to clarify and
use the fat again.
TOMATO FRE1 CH DRESSING
1 can tomato soup
%, cup vinegar
1lj2 cups peanu t oil
%, cup sugar
j uice of 1 lemon
1 teaspoon W orcestershire sauce
1 teaspoon salt
2 teaspoons mustard
Paprika to suit taste
Place a ll ingredi ents in mixing bowl and beat until well blended. Store
in refr igerator in quart jar. Add 1 tablespoon onion juice and lj2 clove
garlic for flavor, if desired.
l young chicken
2/ 3 cup flour
FRIED CHICKEN
2 teaspoons salt
:Y,i teaspoon pepper
Peanut oil
Clean and d isjoint chicken. Sift flour, salt and pepper toge ther. Dredge
chicken in flour mixture. Fry in deep peanut oil at 370° F. until a deli­cate
brown. Clarify fat, cool, store for later use.
4 large white onions
Vz cup milk
ONION RINGS
1f2 cup flour
1,4 teaspoon salt
Peanut oil
Wash and peel onions. Slice in l) t inch slices and separate rings. Dip in to
milk, then into fl our and salt mixture. Fry in hot deep peanut oil for 4
to 8 minutes. Dra in.
FRE CH DRESS! G
%, to 1 tab lespoon vinegar
1f2 teaspoon salt
3 tab lespoons peanut oil
lj2 teaspoon sugar
1,4 teaspoon pepper
Place the above or any multiple of the ingredi ents in a bottl e and shake,
or place in a bowl and beat with a sil ver fork. I t is bes t fresh and cold.
48
* Famed hostesses often win that fame by using some simple trick-build
up your fame by using peanuts to add appetite appeal to any salad-add
them blanched or roasted-salted or unsalted-try them with your new
recipes or to add zest to your old favorites. They are easy on the budget
and add extra vitamins and proteins.
Roasted peanuts give an especially good flavor to chopped vegetable
and pickle salads. Cheese balls rolled in finely chopped peanuts are nice
with fruit salads, or peanuts may be mixed with the salad or dressing.
CARROT AND PEANUT SALAD
l cup grated raw carrot 1fz cup chopped celery
1fz cup salted peanuts, finely chopped
Mix ingredients together and moisten with salad dressing. Serve in a
lettuce cup. Garnish with paprika.
SAVORY SALAD
1112 cups macaroni 2 cups cho]Jped ajJples
%cup leftover cooked ham, 3 tablespoons minced pimiento
veal or beef . 2/ 3 cup mayonnaise
112 cup chopped sour pickles 2 tab lespoons chojJped parsley
%cup diced celery 2 tab lespoons grated onion
l tablespoon chopped green pepptT :1,4 cup thinly sliced carrots
1 cup salted peanuts
Cook shell or elbow macaroni in boiling salted water until tender. Drain.
Cool. Combine with remaining ingredients. Add mayonnaise. Mix well
ancl chill. Serve in lettuce cups and garnish with radish slices.
FROZEN PEANUT SALAD
2 tlnee-ounce cakes cream cheese 2 medium-sized bananas, sliced
1 teaspoon salt, if desired 1;2 cup sa lted peanuts, chopped.
112 cup mayonnaise lj2 cup maraschino cherries, cut
juice of 1 lemon 1 cup whipping cream
% cup crushed pineapple, drained Crisp salad greens, peanuts
and fresh fruit garnishing
Mix cream cheese, mayonnaise and lemon juice, add fruit, peanuts and
fold in cream that has been lightly whipped. Pour into cold, dry freezing
tray and freeze until firm with control set at coldest position. Slice, serve
with favorite salad greens and dressing.
SPANISH CORN SLAW
4 cups shredded green cabbage Salt, to taste
1 cup canned whole gmin com lj2 cup sa lted peanuts, chojJfJed
:!4 cup pimiento . 2 tablespoons minced onion
T omato dressing
Have vege tables very crisp. Finely shred cabbage. Combine all ingre·
cli ents. Toss well and serve.
49
PEA UT BUTTER SALAD DRESSING
2 tablespoons peanut butter lJs teaspoon paprika
1j2 teaspoon sugar 2 tablespoons cream
~ teaspoon salt 1 teaspoon lemon juice, or 1 teaspoon vinegar
Cream peanut butter, sugar, salt and paprika. Add lemon juice and <;ream.
Blend. Add India relish or finely chopped cucumbers when used on a
vegelable or meat salad.
GREEN LIMA AND BACON SALAD
2 cups cooked or canned green
lima beans
2 hard cooked eggs
l/2 cup salted peanuts, chopped
4 strips crisp bacon
1 cup diced ce lery
14 cup Dixie Relish, or
chopped pickle
2 teaspoons onion juice 1f2 teaspoon salt, if desired
Mayonnaise
Combine ingredients, add salt and mayonnaise. Serve on crisp lettuce,
garnished with bits of bacon.
STUFFED EGG SALAD
4 hard cooked eggs _ l tablespoon minced onion
2 tablespoons mayonnaise l tablespoon chopped parsley
3 tablespoons salted peanuts, Lettuce
chopped 2 tomatoes
1 teaspoon cream or top milk French dressing
Hard cook eggs and cool. Remove shells and cut in half lengthwise. Re­move
yolks. Add the mayonnaise, cream, onion, peanuts and parsley. Mix
well. Fill egg whites. Arrange on salad plate with thick slices of tomato
on lettuce. Serve with French dressing.
TOMATO ASPIC RING WITH CREE SALAD BOWL
31f2 cups stewed tomatoes, sieved
1 tablespoon chopped onion
1 stalk celery with leaves (1!2 cup)
Dash cayenne
l teaspoon sugar
1f2 teaspoon salt
2 tablespoons gelatin soaked in
1Jz cup cold water
3 cloves 3 tablespoons lemon juice
1f2 teaspoon paprika
Combine tomatoes and seasonings and cook over low heat for about 15 or
20 minutes. Add the soaked gelatin to the hot mixture. Force through a
sieve, and add enough cold water to make 31j2 cups of tomato liquid. Add
3 tablespoons of lemon juice. Pour into ring mold and chill for 2 or 3
hours, or over night.
To unmold, dip mold to the rim in warm, not hot, water. Hold a moment.
Remove and dry outside of mold. Cover mold with serving platter and
invert both plate and mold. Lift off mold. Fill center with your favorite
mixture of salad greens to which has been added l/2 cup salted peanuts.
Serve with peanut butter salad dressing.
50
*
PEA UT BROWN BREAD
1 cup corn meal 4 tablespoons peanut butter
J4 cup graham flour ll/2 cups buttermilk
112 cup all~purpose flour 1,4 cup molasses
1 teaspoon soda 1 egg
1 teaspoon salt, if desired lj2 cup raisins or other fruit
% cup salted peanuts, chopped
Sift meal, flours, salt and soda together. Blend peanut butter into mix­ture.
Combine egg, molasses and buttermilk. Fold raisins and peanuts
into mixture. Fill well greased molds about 2/ 3 full. Steam 2112 hours or
follow instructions with your pressure cooker, if used.
BANANA PEANUT BREAD
Temperature: 350° F.
1% cups sifted flour
2 teaspoons baking powder
112 teaspoon baking soda
1!2 teaspoon salt, if desired
l Cl!P bran
112 cup salted peanuts, chopped
Time: 40 to 50 minuteJ
1,4, cup shortening
1j2 cup sugar
1 egg
1 teaspoon vanilla
1112 cups mashed bananas
2 tablespoons water
Mix and sift f-lour, baking powder, soda and salt; stir in bran and pea­nuts.
Cream shortening until soft; add sugar, egg and vanilla. Beat until
light. Add dry ingredients alternately with mixture of bananas and water,
mixing well after each addition. Turn into greased loaf pan and bake in
moderate oven 350° F. for forty to fifty minutes. Cool thoroughly before
cutting. Yield: 1loaf, 8 x 4 inches.
PEANUT QUICK BREAD
T emperature: 300° to 325° F.
3 cups flour
5 teaspoons baking powder
1 teaspoon salt, if desired
lj2 cup sugar
Time: 11,4, to llj2 hourJ
1 cup salted peanuts
1 egg
11,4, cups milk
:Y3 cup peanut oil or melted
shortening
Sift dry ingredients, add coarsely ground peanuts. Beat egg, add milk and
shortening. Add to dry ingredients and mix carefully. Turn into greased
loaf pan and bake. Delicious for cream cheese sandwiches. Yield: 1 loaf.
Peanut butter bread m ak es very fine toast.
CORNBREAD COFFEE CAKE
Tempemttae: 400° F.
% cup sifted flour
I% cups cornmeal
4 teaspoons bakingpowder
I teaspoon salt
T ime: 25 to 35 minutes
2 tablespoons sugar
2 eggs, well beaten
11,4 cups milk
1,4 cup shortening, melted
Mix and sift dry ingredients. Combine eggs and milk and add to flour
mixture, stirring until well mixed. Stir in shortening. Turn into greased,
shallow pan, 8 x 12 inches, and bake in hot oven 400° F. about 30 min­utes.
After the cornbread has baked about 20 minutes, remove from oven
and carefully spread the topping on it. It will bake in the remaining 10
or 15 minutes allowed for the cornbread. Serve hot.
112 cup peanut butter
lj2 cup sour cream or
TOPPING
% cup melted butter
1,4 cup brown sugar
112 cup salted peanuts, chopped
Blend all ingredients and have ready for spreading on the cornbread when
it is partially baked.
PEANUT BUTTER WAFFLES
6 tab lespoons peanut butter
6 tablespoons butter or margarine
2 eggs
1112 cups milk
3 tablespoons sugm·
3 teaspoons baking powder
% teaspoon salt
I% cups jJastry flour
Cream butter and peanut butter togethe • . Add beaten eggs with milk.
Sift dry ingredients together and add. Beat until smooth. Bake 3 to 4 min­utes.
This recipe makes 6 waffles.
SPICED APPLE PEA UT MUFFINS
T emperature: 400° to 425° F. T ime: 20 to 30 minutes
2 cups flour l/2 teaspoon cinnamon
3 teaspoons baking powder I egg
Ys cup sugar % cup milk
112 teaspoon salt 4 tablespoons peanut oil
% teaspoon nutmeg I cup diced raw apples
112 cujJ salted peanuts, coarsely ground
Sift dry ingredients. Beat egg, add milk and add to dry mixture. Add pea­nut
oil and fo ld in diced apples and peanuts. Drop into greased muffin
t ins: Bake in 400° to 425° F. oven for 20 to 30 minutes.
Peanuts ancl peanut butter are famous as an inexpensive sortrce of foocl energy.
52
*
Peanut flour, as manufactured today, is an important new peanut
product because:
Peanut Flour is over 55% high quality protein.
Peanut Flour is a rich natural source of the vitamin B-complex.
Peanut Flour is one of the best known natural sources of niacin.
Peanut Flour contains phosphorus and other minerals.
Peanut Flour may be blended up to 15% to 20% by weight with wheat
flour in quick breads, cookies and simple cake recipes.
Peanut Flour offers a simple way to increase the protein and vitamin B­complex
in daily menus.
Peanut Proteins are highly digestible.
Peanut Flour may be incorporated into other food products, increasing
protein and vitamin content.
GENERAL SUGGESTIONS FOR USE
Favorite home recipes can be easily altered to include this nutr-itious
food.
Peanut flour may be used to replace up to 15% to 20% by weight of the
wheat flour in recipes for quick breads and simple cakes without other
changes in the recipe.
Both peanut flour and wheat flour should be sifted before measuring,
then sifted together after measuring.
Follow the same rules for use of baking powder of different types as
you would in any recipe.
Follow the same rules for substitution of honey or corn sirup for sugar
as used in other recipes.
1 1f2 cups all-purpose flour
lfz cup peanut flour
3 teaspoons baking powder
lf2 teaspoon salt
WAFFLES
2 tablespoons sugar
2 eggs
11,4 cups milk
4 to 6 tablespoons melted
shottening or peanut oil
Sift dry ingredients together. Mix egg yolks and milk. Combine. Add
melted shortening or peanut oil. Fold in stiffly beaten egg whites. Bake in
waffle baker. Yield: 5 waffles.
MOLASSES MILK SHAKE
1 tablespoon peanut flour ljz pint milk
I teaspoon molasses
Mix well. Chill. Honey or sugar may be used with nice variation in flavor.
' Peanut flour has been rated among the rnost valuable class of foods in the
prevention of pellagra.
53
GINGER DROP COOKIES
Temperature: 350° F.
1f2 cup brown sugar
% cup dark molasses
1,4 cup soft shortening
1 egg
1f2 teaspoon salt
Time: 10 to 15 minutes
% teaspoon soda
1f2 teaspoon ginger
14 teaspoon cloves
% cup sour milk
11j2 cups flour
1f2 cup peanut flour
Cream shortening and sugar. Add molasses and egg and mix thoroughly.
Dissolve soda in milk and add alternately with flour which has been sifted
with salt and spices. Drop by teaspoonfuls on greased baking sheet and
bake about 10 or 15 minutes.
PEANUT FLOUR BISCUITS
TPmpemtto·e: 450° to 475° F.
lj2 cup sifted peanut flour
2 cups sifted flour
4 teaspoons baking powder
Time: 10 to 15 minutes
3 to 5 tablespoons fat
Milk to make a soft dough,
about 1 cup
1 teaspoon salt
Sift dry ingredients together twice. Blend fat with dry ingredients. Add
milk to make a soft dough. Roll dough on a lightly floured board. Cut.
Arrange on a baking sheet and bake in a preheated oven.
SPOON BREAD
Temperature: 400° F.
2 cups water
1 cup corn meal
1% tablespoons fat
Time: 50 minutes
2 teaspoons salt
1f2 cup peanut flour
114 cups milk
2 eggs
Add the corn meal gradually to the boiling water and cook ten minutes.
Add fat, salt, sifted peanut flour, milk and beaten egg yolks. Mix well.
Cool slightly. Fold in stiffly beaten egg whites. Pour into a greased baking
dish and bake in a preheated oven.
Temperature: 425° to 450° F.
l cup flour
1f2 cup peanut flour
Vz cup corn meal
4 teaspoons baking powder
MUFFINS
Time: 20 to 30 minutes
J1j2 teaspoons salt
l cup milk
l egg
3 to 4 tablespoons melted fat or
cooking oil
Sift dry ingredients together. Combine milk and egg. Blend the two mix­tures.
Add the melted fat or cooking oil. Bake in greased muffin or corn
stick pans in a preheated oven. Time: 20 to 30 minutes.
54
Hungry fo1· some homemade cand·y? You can make these long winter
evenings gay with fun and flavor if you have on hand a few simple but
tasty candy recipes. Since so many candy recipes call for nuts, be sure you
give this ha7!dy helper a chance-the peanut. The Spanish variety is espe­cially
good when used in mahing the delicious Peanut Chocolate Bars and
Peanut Animal Cracker Patties pictured above.
*
PEANUT CHOCOLATE BARS WITH VARiATIONS
Roasted red skinned Spanish peanuts
Sweet or semi-sweet chocolate
Melt the desired amount of chocolate in a double boiler. Add a generous
portion of the peanuts and pour into waxed paper-lined or buttered dish
to mold. Chill. When firm cut into bars. For variations add cut marshmal­lows,
raisins, a drop or two of peppermint flavoring, or a bit of instant
coffee to this peanut-chocolate mixture before molding. If the chocolate­peanut
mixture is molded in waxed baking cups, it offers individual pat­ties
and m