BY-PRODUCTS FROM CRUSHING PEANUTS. 9 



and the fat which they contain breaks up rapidly, becoming rancid, 

 making it necessary to remove them to secure a good product. 



The peanut meats analyzed (Table 11) were shelled by hand from 

 peanuts obtained at the warehouse. Sugar and starch determi- 

 nations were made on one sample of Spanish variety peanuts, with 

 the following results : 



Per cent. 



Reducixig sugars as invert sugars 0.3 



Nonreducing sugars as sucrose 4.7 



Starch 4.7 



- Total sugars and starch 9.7 



DEFINITIONS OF PEANUT PRODUCTS. 



The Association of the Feed Control Officials of the United States 

 have adopted the following definitions for peanut products: 



Peanut-oil cake is the residue after extraction of part of the oil by 

 pressure or solvents from peanut kernels. 



Peanut-oil meal is ground peanut-oil cake. 



Unhulled peanut-oil feed is the ground residue obtained after extrac- 

 tion of part of the oil from whole peanuts, and the ingredients shall 

 be designated as ^'peanut meal and hulls." 



Peanut-oil meal, being the residue after extracting part of the oil 

 from the peanut kernels, should contain no hulls. A product con- 

 taining a mixture of meal and hulls should be designated as such a 

 mixture. It is impossible, however, even in the most efficiently run 

 mills, to remove all the hulls by shakers and suction, which is the 

 usual commercial practice. A certain amount of hulls remains in 

 the stock as it goes to the crushers and a much larger amount in the 

 resulting meal. For instance, if the oil content of the stock is 48 

 per cent and the oil content of the meal is 7 per cent the meal will 

 have 1.8 times as much hulls as the stock which goes to the crushers. 

 Under the present milling conditions, therefore, it is necessary to 

 permit the presence of a certain amount of hulls in a meal in order 

 that the definition may be practical. It follows that a method for 

 determining the percentage of hulls in a meal will be necessary for 

 control work. 



A study of Tables 1 and 3 suggests two possibilities for methods 

 for determining the amount of hulls in mixtures of meal and hulls, 

 one based upon the crude-fiber content and the other upon the pro- 

 tein content. The average fiber content of hulls is 67.5 per cent and 

 the average fiber content of pure meal is 4.7 per cent. The average 

 protein content of hulls is 5.4 per cent and the average protein con- 

 tent of pure meal is 51.7 per cent, based on a moisture content of 

 about 7 per cent. 



