My former graduate student, Dr. Lotis Francisco and I conducted conducted several studies that revealed the high concentration of health beneficial polyphenolic antioxidents iin peanut skins.
Scientists from North Carolina State University recently studied their use in peanut butter:
Peanut skins are a low-value residue material from peanut processing which contain naturally occurring phenolic compounds. The use of this material to improve antioxidant capacity and shelf-life of foods can add value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries.
FoodieDoc, Anna Resurreccion