The quality limits proposed are considered to be minimal for safe, sanitary products. The overall technology for the processing of peanuts and production of peanut flour is described in available references. Process Conventional equipment for heating, blanching, removal of oil, grinding, etc. should be used end operated in a sanitary manner.
Hexane is to be preferred.
2.1 Raw Materials Raw materials shall consist of cleaned, split, deskinned, and dehearted kernels, derived from high-quality groundnuts containing less than 9 per cent moisture by removal of foreign material, shell, culls, or otherwise defective kernels. 3.1.4 Sanitary 3. 1.4. Because of the possibility of contamination of groundnuts with aflatoxin, a chemical assay should be com ducted on the final groundnut product prior to use by humans. Prior to roasting and blanching, the kernels should contain less than 9 per cent moisture and the oil less than 0.5 per cent free fatty acids. Lubricants used should be free from chlorinated or brominated compounds and must be of a type suitable for the processing of food.