Moisture content of the peanuts was determined by the AOAC Official Method 925.40. Peanut samples were ground into powder. About 4e5 g peanut kernel flour was placed in an aluminium disk and dried to a constant weight at 95e100 C under pressure 0.1 kPa in a vacuum oven. Then, the peanut kernel flour was cooled in a desiccator before weighing. The weight change was used to estimate the moisture content of the peanuts. Each measurement was conducted in triplicate and used to calculate the average moisture content.