Moisture was restored to peanuts with aeration at controlled relative humidities before shelling. Restoring peanut moisture from 5 to 8 percent wet basis did not significantly affect milling quality. Elevating peanut moisture to levels that benefited milling quality caused profuse mold contamination of the peanuts. Germination decreased as peanut moisture content (m.c.) increased. Remoisturization caused only small changes in most food quality parameters

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Author notes

2Listing of manufacturers' or brand names does not imply that the Government recommends use or non-use of any product named in this paper.

American Peanut Research and Education Society
1974
American Peanut Research and Education Society