2. CONTENTS
Physical structure of
the Peanut
01
Chemical
composition of the
Peanut
02
Agricultural
background/ practices
followed in cultivating
the Peanut.
03
Processing practices
04
By-products made out by
the waste of Peanut after
processing
06
Major products made
from the Peanut.
05
3. Physical structure of the Peanut
The seeds of groundnut differ in size, shape and colour of the seed coat or testa. The
testa is thin and papery. In general, 3 unicellular layers viz., the outer epidermis (scl
erenchyma), middle parenchyma and inner parenchyma constitute the testa. These lay
ers are maternal tissue representing the integument of the maturing ovule.
Seed length ranges from 7 to 21 mm
Seed diameter from 5 to 13 mm
Seed weight ranges from 0.17 to 1.24 g.
Each seed consists of 2 cotyledons, upper
stem axis and young leaf primordia
(epicotyl) and lower stem axis(hypocotyl)
and primary root
4. Peanut is a nutritionally dense food ,rich in protein and fat. It contains a good am
ount of fat, proteins ,carbohydrate , both fat soluble and water soluble vitamins ,
minerals and phytochemicals .The ranges of peanut nutrient constituents recently
reported:
Chemical composition of the Peanut
5. Peanut kernels are rich in bioactive compounds such as:
• p-Coumaric acid :The main antioxidant present in peanuts
• Resveratrol : A powerful antioxidant which helps in reducing cardiovascular di
sease and cancer
• Isoflavones : Class of polyphenols associated with good health effects
Bioactives in peanut
6. • Peanut oil is rich in unsaturated fat ,predominantly , monounsaturated fat
(MUFA) which have been assosciated with lower cardiovascular risk.
• The peanut dietary fibre consists of insoluble polysaccharides (cellulose
and hemicellulose) and soluble oligosaccharides.
• The combined properties of insoluble and soluble dietary fibre reduce the
incidence of colorectal cancer and other malignancies as well as
diseases such as diabetes ,cardiovascular disease and immune
disorders.
Cont’d
7. Agricultural background/practices followed in
cultivating the Peanut.
Groundnut or Peanut
(Arachis hypogea L.)
• Family: Leguminosae
Expected to be originated in South America(Brazil)
Introduced in India by Portuguese traders
• Mostly grown by country China followed by India.
• In India mostly grown in Gujrat, Andhra Pradesh
Tamil Nadu etc.
VARIETIES:
ICGS 11 : bunchy type, mature in 125 days. The
average yield is 25 q / ha. A shelling percentage is
70 %. Oil content is 53%. Plants are dwarf with dark
green leaves.
Tag 24 : bunchy type, mature in 110 days . The
average yield is 25 q / ha. A shelling percentage is 7
2 %. Oil content is 53%. Resistant to bud necrosis
and leaf spot .
8. Cont’d
TMV 2 : bunchy type, mature in 115 days. The average yield is 16 q / ha. A shelling
percentage is 70 %. Oil content is 51%. Moderately resistant to early, late leaf spot
and rust dormancy absent.
AK12 – 24 : bunchy type, mature in 105 days. The average yield is 16 q / ha. A shelling
percentage is 70 %. Oil content is 48%. Resistant to leaf spot and rust , Seeds rosy
in colour having no dormancy.
About Plant
• Groundnut is a short statured plant with upright main axis
• Branches are primary, secondary and tertiary with spreading or semi spreading type
• Orange yellow flowers
• Self pollinated predominantly
• After pollination flower fades away resulting in elongated stalk “PEG” which goes into s
oil. Peg bears generally two fertilized ovules at the tip which swells to become a pod
• Leading producers: China, India, Nigeria
• Leading states: Gujarat, Andhra pradesh, TN, Karnataka
• Require tropical and sub tropical conditons and nominal rainfall (about 500mm-1250 m
m)
• Can not withstand frost, severe drought and water logging conditions
9. Cont’d
Planting season :
Mainly Kharif crop (rainfed), sown in may to july
South India: Sown in Nov to Dec
Mean temp: 21 to 26.5 ºC, warm and dry weather at the time of ripening
Cultivation :
Tillage and seed bed preparation
Two ploughings for spoil pulverization and 1 before sowing
Well drained sandy and sandy loam soils (light textured soil as it helps easy penetration
of pegs in soil and supports better development
Deep ploughing to remove perennial weeds
Sowing time :
Spreading type (virginia):
60 to 65 days dormancy
Bunch type can be used immediately after harvesting for sowing
Pod shelling can be done 2-3 days prior sowing
Kharif crop sowing: June-July
Rabi crop sowing: 2nd fortnight of November
Summer crop: February
10. Cont’d
Seed Rate :
Bunch type: 120 kg seeds per hectare
Spreading/ semi spreading :110-110 kg seeds per ha
Spacing: row to row x plant to plant
Bunch: 30x10 cm
Spreading: 45 x 10 cm
Semi spreading: 30 x 15 cm
Method of sowing :
seed drill, hand dibbling, behind country plough
Irrigation :
1 pre-sowing, total 8 to 9 irrigations, summer crop: 11 - 12
11. Cont’d
Harvesting & Threshing
At yellowing of leaves
Proper color development of testa and dark tint inside shell
Bunch type and semi spreading: hand pulling
Spreading type: digging with spade or by ploughing or by blade
harrow
Pods are subjected to sun curing
Threshing is done by power operated strippers
13. Processing practices
Pre-processing steps
Sowing
01
Harvesting
02
Cleaning
03
De coating
04
Packaging
05
Storage
06
STORAGE
After the commercial analysis of the various conditions of storage of groundnut
particularly in India , there are some recommendations put forward as :
●The products which are expected to be stored, must be dried to a maximum
of 5% moisture content.
● It is better to store as pods than as kernels.
● The caking up of the kernels and devastation of the gunny bags can be
avoided by using dry sand bedding to a depth of about 1 foot covered by
hessa cloth rather than storing in hard floor/bedding materials.
●Bins are the best choices for storage
● Miniature warehouses with natural ventilation and semi-underground
storage can be utilized.
14. • Roasted peanut
• Peanut butter
• Groundnut oil
OTHER PRODUCTS
• Salted groundnut
• Groundnut milk
• Groundnut bar
Major products made from the Peanut.
18. ●Peanut meal. Most peanuts grown in world are primarily used to produce edible
oil.
●Peanut skin. The kernels are used to make peanut butter, roasted snack peanut
s, peanut confections, and peanut oil.
●Peanut hull for feeding the cattles.
●Peanut vine for feeding the cattles.
●The by-products of peanut contain many functional compounds, such as protein,
fiber and polyphenolics, which can be incorporated into processed foods to
serve as functional ingredients
By-products (products made out of waste obtained
after processing of the commodity)
