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Cultivation, breeding and nutritional uses of groundnut

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Title Cultivation, breeding and nutritional uses of groundnut
Not Available
 
Creator A.L Singh, , , , , , ,
Vidya Chaudhari
Kirti Rani,
Praveen Kona
M.K Mahatma
Aman Verma
K.K Reddy
Sushmita
Thawait, L.K
C.B. Patel
 
Subject Arachis hypogaea: Cultivation, Production and Nutritional Value
 
Description Not Available
The groundnut (Arachis hypogaea L.), also called a peanut, is an
important food legume and oilseed crop of the tropical and subtropical
worlds. They are presently grown on about 29 million hectares of land in
about 120 countries in different agro-climatic zones between latitudes 40ºS
and 40ºN from where about 49 million tons of groundnut pods are
harvested every year. It is native to South America and presently cultivated
mainly in Asia (11.5 m ha), Africa (16.7 m ha) and the Americas (1.4 m
ha) in their arid to semi-arid regions. On a large scale it is grown mainly in
India, China, Nigeria, USA, Sudan, Myanmar, Argentina, Chad, Senegal and Tanzania. It is consumed world-wide due to its high-energy, protein
and mineral contents. It is eaten raw, after roasting, frying, salting or
boiling and is used in many preparations and confectionery products and
its demand is increasing.
Groundnut requires a warm growing season with well distributed
rainfall of 500-1000 mm and is now cultivated across a wide range of
climates, mostly rainfed with one or two types of protective irrigation.
Though the world’s average productivity of groundnut is around 1650 kg
ha-1, about 40% of countries had productivity of less than 1000 kg ha-1 due
to poor soil fertility and erratic rainfall, and only 29% of the countries show
their productivity >2000 kg ha-1. India and China which account for about
33% of the area, produce more than 51% of the groundnut and are major
consumers as well as suppliers. However, in most of the African countries
groundnut is grown on marginal soil under low input, and need the
immediate attention of researchers and policy makers.
India, USA, Argentina and the Shadong province of China have been
producing the best quality groundnut in the world and had export demand
the world over. On average the groundnut seed contains 45% oil, 25%
protein, 6% sugar, 9% fiber, 6% moisture and 2% minerals besides several
vitamins and phytochemicals. The consumption of groundnut is decided
mainly based on its oil, protein and sugar contents and broadly categorized
as oil types and confectionary types. The vitamins and minerals present in
the seed increased its importance as medicinal and nutraceutical. The
characteristics for confectionary uses are High sound mature seeds (SMS),
no aflatoxin contamination, attractive seed size and shape, pink or tan seed
color, flavour, low oil (24%) blanchability (>60%) and high Zn (>
50 mg kg-1).
Not Available
 
Date 2022-04-29T05:43:47Z
2022-04-29T05:43:47Z
2021-04-08
 
Type Book chapter
 
Identifier Not Available
978-1-53619-386-2
http://krishi.icar.gov.in/jspui/handle/123456789/71774
 
Language English
 
Relation Not Available;
 
Publisher Agriculture, Agriculture Issues and Policies, Biology, Books, Crops, Nova, Science and Technology Table of Contents Additional information Help