A

Feasibility study
Of
Homemade Peanut Butter

SUBMITTED TO:
[Link] BARREDO
 CHAPTER 1 GENERAL INFORMATION

INTRODUCTION

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Who invented peanut butter?
There is evidence that ancient South American Inca Indians were the first to grind
peanuts to make peanut butter. In the United States, Dr. John Harvey Kellogg (of cereal
fame) invented a version of peanut butter in 1895. Then it is believed that a St. Louis
physician may have developed a version of peanut butter as a protein substitute for his
older patients who had poor teeth and couldn’t chew meat. Peanut butter was first
introduced at the St. Louis World’s Fair in 1904.
Peanuts and peanut butter became an integral part of the Armed Forces rations in
World Wars I and II. It is believed that the U.S. army popularized the peanut butter and
jelly sandwich for sustenance during maneuvers in World War II.
Peanuts and Peanut Butter in America Today
Peanuts are the 12th most valuable cash crop grown in the United States with a farm
value of over one billion U.S. dollars, according to The American Peanut Council.
Unlike other countries, the prime market for U.S. peanuts is in edible consumption and
the marketing and production focus is in that direction.
Peanuts, peanut butter and peanut candy are some of the most popular products in the
United States. Americans eat more than six pounds of peanut products each year,
worth more than $2 billion at the retail level.
Peanut butter accounts for about half of the U.S. edible use of peanuts—accounting for
$850 million in retail sales each year. It is a popular sandwich spread, for children and
adults, because it is both nutritious and economical.
The other half of U.S. consumption is divided equally between snack nuts and
confectionery. Peanuts are eaten as snack nuts in many ways: roasted in shell, roasted
kernels or in mixed nuts. Snack nuts are often salted, spiced or flavored with a variety of
coatings.
Many of the top-selling confectionery products in the U.S. contain peanut and peanut
butter. They are most popular in combination with chocolate. Peanuts and peanut
butter also are used in a variety of cookies and baked goods. Peanut oil is considered a
premium, high quality cooking oil in the U.S., is able to withstand higher cooking
temperature than many other oils and does not retain the flavor of foods cooked in it.

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I.2PRODUCT
BASIC NUTRITION UNFORMATION

Peanut butter provides a good amount of protein, along with essential vitamins and
minerals, such as magnesium, potassium, and zinc.
Most notably, each 2-tablespoon (tbsp) serving of smooth peanut butter provides the
following nutrients, minerals, and vitamins:
 Protein. Peanut butter contains 7.02 grams (g) of protein per 2-tbsp serving.
This counts toward the recommended dietary allowances (RDA) for women of
46 g and 56 g for men, which varies by age and activity level.
 Magnesium. With 57 milligrams (mg) of magnesium, each serving helps towards
the RDA of 400–420 mg in men and 310–320 in women. Magnesium is essential
for health, playing a role in over 300 chemical processes in the body.
 Phosphorous. Each serving contains 107 mg of phosphorus, which is about 15.3
percent of the RDA of 700 mg for adults. Phosphorus helps the body to build
healthy cells and bones and helps cells to produce energy.
 Zinc. A serving of peanut butter provides 0.85 mg of zinc. This is 7.7 percent of
the recommended daily intake of 11 mg for men, and 10.6 percent of the RDA
of 8 mg for women. Zinc is necessary for immunity, protein synthesis, and DNA
formation.
 Niacin. Peanut butter contains 4.21 mg of niacin per serving, which makes a
useful contribution towards a person's recommended intake of 14 to 16 mg.
Niacin benefits digestion and nerve function and helps produce energy.
 Vitamin B-6. With 0.17 g of vitamin B-6 per serving, peanut butter provides
almost 14 percent of an adult's RDA of 1.3 mg. Vitamin B-6 plays a role in over
100 enzyme reactions in the body and may be necessary for heart and immune
system health.
However, there are also nutritional disadvantages if a person eats more than the
recommended amount of peanut butter.
Peanut butter is high in calories, saturated fats, and sodium.
Each serving contains 3.05 g of saturated fats, which is 23.5 percent of the American
Heart Association's maximum recommended daily intake of saturated fat for those
consuming 2,000 calories a day. People should aim for less than 13 g of saturated fat per
day.
It also contains 152 mg of sodium, which is 10.1 percent of an adult's ideal daily upper
intake of sodium of 1,500 mg.

I.3 STAEMENT OF THE PROBLEM

[Link] LONG THAT THE PEANUT BUTTER LAST?
[Link] MUCH THE HOMEMADE PEANUT BUTTER?
3. WHAT ARE THE SIGN OF BAD PEANUT BUTTER?

I.4 SIGNIFICANCE OF THE STUDY

1. It’s packed full of good stuff

Peanut butter contains monounsaturated fat and has many powerful vitamins, protein,
fibre and protein (at least seven grams of it). Protein makes you feel fuller for longer and
is also essential for repairing and building muscles.
2. It’s good for your heart
The presence of saturated fat doesn’t automatically kick a food, such as peanut
butter,into the “unhealthy” camp. Olive oil, wheat germ, and even tofu—all considered
to be “healthy” foods—have some saturated fat, says Dr. Willett in the 2009 of the
Harvard Heart Letter.
)
3. It’s an awesome energy booster
No wonder people tend to have peanut butter for breakfast, as it contains calories that
gives you lots of energy first thing in the morning.
4. It’s rich in fibre
There are two grams of fibre in two tablespoons of peanut butter. Fibre helps keep our
digestive systems healthy.
5. It contains potassium
The spread is a fantastic source of potassium, which helps your kidneys to filter blood,
keep the central nervous system in order, and is good in keeping your blood pressure
down.
6. It can lower chances of developing diabetes
One study published in the Journal of the American Medical Association found that
consuming one ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a
week can lower the risk of developing diabetes by almost 30 per cent.
7. It’s fantastic for bone health
Peanut butter contains about 49 grams of magnesium, which is good for muscle
recovery, mental health and also great for bone building.
8. It helps with weight loss
Eating peanuts and peanut butter helps you feel fuller for longer.
9. It’s full of nutrients
Peanut butter contains protein, fibre, potassium, healthy fats as well as antioxidants,
magnesium and vitamin E.
10. It helps boost immunity
The small traces of vitamin B6 and zinc found in the spread can act as a good immunity
booster.
If you’re unsure of which peanut is the best then read our guide to the best peanut
butters on the market.
Natural peanut butter can act as a better option, as it contains less sugar and salt. We’re
not saying you should slather the spread on every meal, like anything, have it in
moderation is best.
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peanut-butter/

I.5 SCOPE AND DELIMITATIOMS OF THE STUDY

This research about “PEANUT BuTTER ” aims to determine the acceptability of these products as
a spread. Students will be coveredas part of respondents for Sensory evaluation techniques. The product
will be soldthrough direct selling and orders are also accepted rom the customer within in BACOLOD
CITY from those who are willing to purchase our product.

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the-Study-and-RRL-about-SQUASH
 I.6 DEFINITION OF TERMS

pea·nut but·ter
/ˈpēnət ˌbədər/
noun
1. a paste of ground roasted peanuts, usually eaten spread on bread.

In American English
US
a food paste or spread made by grinding roasted peanuts
peanut butter
British English: peanut butter /ˈpiːˌnʌt ˈbʌtə/ noun
Peanut butter is a brown paste made out of crushed peanuts which you can spread on
bread and eat.

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I.7 REVIEW OF RELATED LITERATURE AND STUDIES
Background
Wild peanuts originated in Bolivia and northeastern Argentina. The cultivated
species, Arachis hypogaea, was grown by Indians in pre-Columbian times. The peanut
plant is a vinelike plant whose flowerstalks wither and bow to the ground after
fertilization, burying the young pods, which come to maturity underground.
Peanuts were introduced to the United States from Africa, but were not considered a
staple crop until the 1890s, when they were promoted as a replacement for the cotton
crop destroyed by the boll weevil.
The three types of domestic peanuts are the Virginia, Spanish, and Runner-type
peanuts. It is mostly the Runner-type peanuts, grown in Alabama, Florida, and Georgia,
that are used in the manufacture of peanut butter. While Runner peanuts offer a higher
yield, they also require more moisture than the Spanish or Virginia peanuts.
Around the end of the seventeenth century, Haitians made peanut butter by using a
heavy wood mortar and a wood pestle with a metal cap. The mortar—featuring a metal
bottom and weighing about 20 pounds—and the 5-pound pestle were used to pound
the peanuts into a paste. During the nineteenth century in the United States, shelled,
roasted peanuts were chopped or pounded into a creamy paste in a cloth bag and eaten
fresh. American botanist and inventor George Washington Carver experimented with
soybeans, sweet potatoes, and other crops, eventually deriving 300 products from the
peanut alone—among the most notable was peanut butter.
A physician in St. Louis, Missouri started manufacturing peanut butter commercially in
1890. Featured at the St. Louis World's Fair as a health food, peanut butter was
recommended for infants and invalids because of its high nutritional value. Sanitariums,
particularly one in Battle Creek, Michigan, used it for their patients because of its high
protein content.
Around 1925, peanut butter was sold from an open tub, with half an inch of oil on the
surface. While the paste was sticky and produced considerable thirst, consumers were
ready for such an economical and nutritious staple.
Realizing that the financial rewards from pig feed were beginning to dwindle, farmers
began investing in the new cash crop. Thus, with increased harvest and availability of
peanuts, the development and production of peanut butter grew. Most recently, peanut
butter has been used primarily as a sandwich spread, although it also appears in
prepared dishes and confections.
Originally, the process of peanut butter manufacturing was entirely manual. Until about
1920, the peanut farmer shelled the seed by hand, cultivated by hand hoeing about four
times, and plowed with a single furrow plow, also four times. The farmer dug the vines
with a single row plow, manually stacked the vines in the field for drying, and then
hand-picked the nuts or beat them from the vines. A mule, a plow, and two hoes were
all that was needed as far as peanut cultivation equipment was concerned. To produce
peanut butter, small batches of peanuts were roasted, blanched, and ground as needed
for sale or consumption. Salt and/or sugar was added upon request, and the product
was eaten fresh. Mechanized cultivation and harvesting increased the yield of the
harvest. Milling plants became larger, and consumption soared.
Raw Materials
The peanut, rich in fat, protein, vitamin B, phosphorus, and iron, has significant food
value. In its final form, peanut butter consists of about 90 to 95 percent carefully
selected, blanched, dry-roasted peanuts, ground to a size to pass through a 200-mesh
screen. To improve smoothness, spreadability and flavor, other ingredients are added,
including include salt (1.5 percent), hydrogenated vegetable oil (0.125 percent),
dextrose (2 percent), and corn syrup or honey (2 to 4 percent). To enhance peanut
butter's nutritive value, ascorbic acid and yeast are also added. The amounts of other
ingredients can vary as long as they do not add up to more than 10 percent of the
peanut butter. Peanut butter contains 50 to 52 percent fat, 28 to 29 percent protein, 2
to 5 percent carbohydrate, and 1 to 2 percent moisture
The Manufacturin
Process
Planting and harvesting peanuts
 1 Peanuts are planted in April or May, depending upon the climate. The peanut
emerges as a plant followed by a yellow flower. After blooming and then wilting,
the flower bends over and penetrates the soil. The peanut is formed
underground. Peanuts are harvested beginning in late August, but mostly in
September and October, during clear weather, when the soil is dry enough so it
will not adhere to the stems and pods. The peanuts are removed from vines by
portable, mechanical pickers and transported to a peanut sheller for mechanical
drying.
 2 Peanuts from the pickers are delivered to warehouses for cleaning. Blowers
remove dust, sand, vines, stems, leaves, and empty shells. Screens, magnets,
and size graders remove trash, metal, rocks, and clods. After the cleaning
process, the peanuts weigh 10 to 20 percent less. The raw, cleaned peanuts are
stored unshelled in silos or warehouses.
 Read more: [Link]

How To Make Homemade Peanut Butter

How to Make Homemade Peanut Butter
MAKESabout 1 1/2 cups
INGREDIENTS
 2 cups
(16 ounces) raw, shelled peanuts (See Recipe Notes)
 1/2 teaspoon
kosher salt, plus more as needed
 1 to 2 tablespoons
peanut oil or other oil (optional, for creamier peanut butter)
 1 to 2 tablespoons
honey or other sweetener (optional, for sweeter peanut butter)
 Optional add-ins: 1 to 2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other
spice, handful of chocolate chips, a few spoonfuls of nutella
NSTRUCTIONS
1. Roast the peanuts (optional). Arrange a rack in the middle of the oven and heat to
350°F. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown
and glossy with oil, about 10 minutes. You can skip this step if you prefer raw nut butter
or if you're using pre-toasted nuts; roasting gives the peanut butter a deeper flavor and
also helps make the oils looser and easier to blend into a smooth butter.
2. Pulse the peanuts until ground. Transfer the peanuts to a food processor fitted with the
blade attachment or blender. If you toasted your nuts, do this while the nuts are still
warm. Pulse a few times just until chopped.
→ For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.
3. Process for 1 minute. Run the food processor or blender continuously for 1 minute.
Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter
will look gritty and dry, almost like couscous.
4. Process for 1 minute. Run the food processor or blender continuously for another
minute, then stop and scrape down the sides. At this point, the butter will start
clumping together. It's not quite peanut butter, but it's getting there!
5. Process for 1 minute. Run the food processor or blender continuously for another
minute, then stop and scrape down the sides. At this point, the butter will be glossy and
soft, like very thick peanut butter.
6. Add the salt, oil, sweetener, and any other extras. Sprinkle the salt, oil, sweetener, and
any other extras over the top of the peanut butter.
7. Process for 1 to 2 additional minutes. Continue processing the butter until it becomes
completely smooth. Homemade peanut butter will still be a little more gritty than
 Skippy peanut butter, but should be spreadable at this point. Taste and add more salt or
other add-ins to taste. If you reserved some nuts for chunky peanut butter, add them
now and pulse a few times to incorporate.
8. Transfer the peanut butter to storage container. Scrape the peanut butter into a
storage container, cover, and refrigerate. The peanut butter can be used immediately.
RECIPE NOTES
Using toasted nuts: You can also use nuts that come pre-roasted from the store. I still
like to give even pre-toasted nuts a quick trip through the oven to warm them up and
help the oils loosen up.
Other kinds of nuts: You can absolutely substitute any nut you like in this recipe. The
method is exactly the same for making almond butter, pistachio butter, or any other
kind of nut butter.
Making more or less peanut butter: You can use this technique with any amount of
nuts. I find that I typically end up with about a half-cup less peanut butter than the
amount of nuts I originally started with (for instance, 2 cups of peanuts makes about 1
1/2 cups of peanut butter).
Storage: Refrigerate the peanut butter in a sealed container for up to several weeks.
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