Groundnut: A food crop
1996
Dwivedi, S.L. (International Crops Research Institute for the Semi-Arid Tropics, Andra Pradesh (India)) | Nigam, S.N. | Renard, G.
Groundnut (Arachis hypogaea L.) is growth in over 100 countries in the tropical and subtropical regions of the world. It is a rich source of oil, protein, minerals, and vitamine. Over the years there has been a significant change in groundnut utilization. While the domestic utilization of crushed (oil) groundnut decreased by 1-64 percent, the food uses increased by 11-71 percent in different regions. Peanut butter, roasted in-shell and shelled nuts, and freshly harvested in-shell boiled nuts are most commonly used food form of groundnut. A substantial amount of roasted groundnut seeds are used in the preparation of candies and confections in USA. There two product are also considered to be the major growth area in groundnut consumption in developing countries. The groundnut cake provides partially defeated flour, protein concentrates and protein isolates which are now used in the preparation of groundnut based-fortified foods. The various physical, sensory, chemical, and nutritional factors determine the quality of groundnut seeds. Aflatoxin content, presence of chemical residues in the seed, and high fat content have potential to limit the use of groundnut as a food in human diet. Options to minimize the adverse effects of these factors are discussed Several high yielding varieties with good seed quality have been developed. ICGV 86564 in Srilangka, and ICGVs 89214, 88438, and 91098 in Cyprus have been released for commercial cultivation. Sweet testing valencia types with 3-4 seeded pods are available for use in breeding. Efforts are on to reduce the duration of large seeded varieties but with improved seed quality to fit them in cropping pattern prevalent in Asian countries
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