206 Pecan-Growing 



Per cent Per cent 



Total Carbo- Pecan Kernels 



hydrates ^ (Dry Basis) 



Sucrose 9.03 1.18 



Invert sugars 21.90 2.88 



Araban 14.82 1.95 



Methylpentosans 1.68 22 



Cellulose (crude fiber) 14.29 1.76 



Amyloid 4.54 0.59 



Starch 



Tannins 2.57 0.33 



Hemmlcellulose (dextran, etc.) 31.17 4.09 



Total 100.00 13.00 



The high content of sucrose and invert sugars and the rela- 

 tively small amount of cellulose or crude fiber of the pecan 

 give the carbohydrates a high dietetic value. However, this 

 is offset to some extent by the high percentage of tannins in 

 the integuments of the kernels. In preparing foods from 

 pecans for invalids and convalescents, it would thus seem ad- 

 visable to remove the integuments from the kernels so as to 

 eliminate the tannins from the diet. 



Cajori ^ reports that the integuments of pecan meats cannot 

 be removed successfully by blanching with hot water as can 

 be done with some other nuts. The hot water fails to detach 

 the membranous skin from the numerous crevices of the 

 wrinkled surfaces of the meats. He found, however, that this 

 could be accomplished by using a caustic soda solution. The 

 pecan halves are placed in a w^ire basket and dipped into a 

 boiling 1 per cent solution of sodium hydroxide and agitated 

 for one minute. When removed from the hot sodium hydroxide 

 solution, the pecan meats are washed several times with hot 

 water as quickly as possible. Immediately following they are 



^ Friedman, Journ. Amer. Chem. Soc. Vol. 42, No. 11, 1920. 

 ^ Journ. Biol. Chem. Vol. 49, No. 2, 1921. 



