The Composition and Identification of Mixtures of Ground Almonds, Cashew Nuts and Peanuts

The Composition and Identification of Mixtures of Ground Almonds, Cashew Nuts and Peanuts by A. Russrrr (Cotmty Laboratory’, Marth Street. Stafford) (This paper was delivered aI a general neeting of the .lssociation ol Public Analysts in Stafford on Saturdq,, 21st October, 1967 .) The composition and characteristics of va ous nuts are tabulated and rhe possibility ofusing the figures for the identification of mixtures ol orher nuts with ground alnonds is discussed. Dudng the eighteen years following the war, the Staffordshire County Chemical Laboratory examined abouf 300 samples of ground almondi, submitted under the Food and Drugs Act, of which only five received adverse reports. In 1950 three samples were reported as containing an excessive amount of hydrocyanic acid and, in 1963, two samples were deficient of mineral matter and appeared to have been subjected to water-extraction so that nearly all the water-soluble mineral matter had been removed.