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Table 5a.2 Evaluation of the collaborator's process flow for the preparation of peanut butter
Process Flow Observation Evaluation
Roasting of
peanuts
Cooling of
roasted peanuts
De-skinning of
peanuts
Sorting of
peanuts for
damaged kernels
Weighing of
ingredients
Grinding of
peanuts
Cooling of
peanut butter
Transport of
cooled peanut
butter to
packaging area
Peanuts are roasted in the oven
for 25 min at 250 o F until the
desired color is reached. The
oven is opened every 8 – 10
min to mix the peanuts.
Roasted peanuts are placed in
rectangular containers after
roasting and allowed to cool
overnight
The skin of the peanuts is
removed by rolling a 1 liter
glass bottle of Sprite to
facilitate the removal of the
skins.
Sorting of the roasted peanuts
was done manually.
Roasted peanuts are weighed in
plastic bowls at 1 kg/bowl using
a weighing balance of 10 Kg
capacity. Sugar is weighed in a
kitchen type weighing balance
of 2 Kg capacity
2-3 tablespoons of roasted
peanuts and 1 tablespoon of
sugar is added one after the
other in an Almedah grinder.
Resulting product is a peanut
butter with fine texture.
Peanut butter is collected in
rectangular plastic containers
and allowed to cool overnight
Cooled peanut butter is
transported by car to the
packaging area
Dry-blanching of peanuts is not practiced by the
collaborator. The lack of a dry-blanching step in the
process will make it difficult to sort out aflatoxin
contaminated peanuts because brown discoloration
which is an indication of aflatoxin contaminated
peanuts would be hard to distinguish from dark
roasted peanuts.
Cooling of peanuts overnight may cause the
overcooking of roasted peanuts due to the heat
dissipated by peanuts. Immediate cooling with the
use of an.electric fan is recommended after roasting.
Use of a.glass bottle to facilitate de-skinning is not
recommended as this could break and contaminate
the roasted peanuts. A rolling pin made of fiber
glass is recommended.
Sorting for aflatoxin infected kernels is difficult due
to the dark color of the roasted peanuts. Dry
blanching of peanuts is recommended prior to
roasting to desired color to facilitate sorting.
Acceptable. Regular calibration of the equipment
however is necessary to ensure accurate
measurement of the ingredients needed for peanut
butter.
Grinding of roasted peanuts and sugar is done only
once. There is a need to evaluate suitability of
adding the fortificant and stabilizer after the
grinding step.
Not applicable if a stabilizer will be added to the
peanut butter as immediate cooling of the product is
recommended. A container for ice-water bath
(10 o C) is needed to allow the product to
immediately cool.
Not recommended if product is to be stabilized as
crystal formation is affected by any movement of
the product.
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