COMPARISON OF SOUND AND SHRIVELED PEANUT KERNELS FROM SIZED COMMERCIAL LOTS

Sound and shriveled peanut kernels obtained from sized commercial lots were subjected to compositional analyses, and roasted at 150-degrees-C for 25 min before subjecting to analysis of sugars, total and free amino acids, protein pattens and oven test. Shriveled raw peanuts contained higher moisture, free amino acid, sucrose, and glucose, and lower lipid contents than sound peanuts. Shriveled kernels underwent greater decreases in total and free amino acids, less increase in sucrose, and more protein denaturation after roasting. Shriveled kernels were more susceptible to oxidative deterioration.