Groundnut: A Food Crop uri icon

abstract

  • Grollndnut (Arachis /typogaea L.) is growth in over 100 countries in the tropical and subtropicalregions of the world. It is a rich source of oil, protein, minerals, and vitamine. Over the yearsthere has been a significant chan'ge in grollndnut utilization. While the domestic utilization ofcrushed (oil) groundnut decreased by 1-64%, the food uses increased by 11-71% in differentregions. Peanut hutter, roasted in·shell and shelled nuts, and freshly harvested in-shell boiledlluts are most commonly used food form of groundnut. A substantial amount of roastedgroundnut seeds are used in the preparation of candies and confections in USA. There twoproduct are also considered to be the major growth area in groundnut consumption in developingcountries. The groundnut cake provides partially defeated flour, protein concentrates andprotein isolates which are now used in the preparation of groundnut based·fortified foods. Thevarious physical, sensoD, chemical, and nutritional factors determine the quality of groundnutseeds. Aflatoxin content, presence of chemical residues in the seed, and high fat content havepotential to limit the use of groundnut as a food in human dieL Options to minimize the adverseefl'ects been developed. ICGV 86564 in Srilanglca, and ICGVs 89214, 88438, and 91098 in Cyprus havebeen released for commercial cultivation. Sweet testing valencia types with 3-4 seeded pods areavailable for use in breeding. Efforts ar on to reduce the duration of large seeded varieties butwith improved seed quality to fit them in cropping pattern prevalent in Asian countries

publication date

  • 1996

has subject area