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Variation in seed and pod characteristics In relation to cooking time among valencia groundnut, Arachis hypogaea L. germplasm

OAR@ICRISAT

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Relation http://oar.icrisat.org/1399/
 
Title Variation in seed and pod characteristics In relation to cooking time among valencia groundnut, Arachis hypogaea L. germplasm
 
Creator Dwivedi, S L
Nigam, S N
 
Subject Groundnut
 
Description The freshly harvested In-shell groundnut (Arachis hypogaea L.) and groundnut seeds balled In brine are consumed as snacks In many parts of the world. Groundnuts with 3-4 seeded pods, Iarge-seeds, low cooking time (Cn, low all and high protein contents, and sweet taste are preferred for boiling uses. Thirtythree valencia gennplasm lines were grown during the 1995 rainy and 1995/96 postralny seasons at ICRISAT Center, Patancheru, lndla. Fresh-and eured-pods and seeds of each genotype were evaluated for physicochemical traits and CT. The CT of untreated (without pre-soaklng) and pre-soaked (water or 1% brine) seeds and pods were compared. The presoaked treatments resulted In significant reduction In CT. The reduction In CT was greater In brine-soaked seeds and pods than that of In water-soaked seeds and pods. Growing season had significant Influence on CT. For fresh-seed bolling, the produce of postralny season and for cured-seed boiling, the produce of rainy season was preferable. There was no consistency In association of CT with seed traits. It changed with treatments of seeds. ICGI 328, 1307, 2148, and 6224 were the most prefeued ,genotypes Idei1t1fled for boiling uses. These can be used In a breeding program to develop better boiling type groundnuts.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/1399/1/JOilseedsRes20_1_16-22_2003.pdf
Dwivedi, S L and Nigam, S N (2003) Variation in seed and pod characteristics In relation to cooking time among valencia groundnut, Arachis hypogaea L. germplasm. Journal of Oilseeds Research, 20 (1). pp. 16-22.