PEANUT BUTTER AS A SOURCE OP THIAMIN, CALCIUM, PHOSPHORUS, AND IRON¹

EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. II. RIBOFLAVIN and PANTOTHENIC ACID CONTENT

“…It was found, however, that manufacturers of peanut butter chose quite variable roasting conditions. Miller, Louis, and Peterson (1943) reported that temperatures used in the com- mercial roasting of peanuts ranged from 12loC.(249.8"F.) for 50 to 60 minutes t o 343.3"C.(65OoF.)…”