1. Groundnut (Arachis hypogaea L.

), a self-pollinated legume is an important crop

cultivated in 24 million ha world over for extraction of edible oil and food uses.
The kernels are rich in oil (48–50%) and protein (25–28%), and are source of
several vitamins, minerals, antioxidants, biologically active polyphenols,
flavonoids, and isoflavones. Improved varieties of groundnut with high yield
potential were developed and released for cultivation world over. The improved
varieties belong to different maturity durations and possess resistance to diseases,
tolerance to drought, enhanced oil content, and improved quality traits for food
uses. Conventional breeding procedures along with the tools for phenotyping were
largely used in groundnut improvement programs. Mutations were used to induce
variability and wide hybridization was attempted to tap variability from wild
species. Low genetic variability has been a bottleneck for groundnut improvement.
The vast potential of wild species, reservoir of new alleles remains under-utilized.
Development of linkage maps of groundnut during the last decade was followed by
identification of markers and quantitative trait loci for the target traits.
Consequently, the last decade has witnessed the deployment of molecular
breeding approaches to complement the ongoing groundnut improvement
programs in USA, China, India, and Japan. The other potential advantages of
molecular breeding are the feasibility to target multiple traits for improvement
and provide tools to tap new alleles from wild species. The first groundnut variety
developed through marker-assisted back-crossing is a root-knot nematode-
resistant variety, NemaTAM in USA. The uptake of molecular breeding
approaches in groundnut improvement programs by NARS partners in India and
many African countries is slow or needs to be initiated in part due to inadequate
infrastructure, high genotyping costs, and human capacities. Availability of draft
genome sequence for diploid (AA and BB) and tetraploid, AABB genome species
of Arachis in coming years is expected to bring low-cost genotyping to the
groundnut community that will facilitate use of modern genetics and breeding
approaches such as genome-wide association studies for trait mapping and
genomic selection for crop improvement.

2. The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical
countries, where it provides a major source of edible oil and vegetable protein. Groundnut kernels
contain 47-53% oil and 25-36% protein. The crop is cultivated between 40ºN to 40ºS of the equator.
Groundnut is a self pollinated crop whereby flowers are produced above ground and, after
fertilization, pegs move towards the soil, and seed-containing pods are formed and developed
underneath the soil. The productivity of groundnuts varies from 3500 kg/ha in the United States of
America to 2500 kg/ha in South America, 1600 kg/ha in Asia, and less than 800 kg/ha in Africa. This
is due mainly to various abiotic and biotic constraints. Abiotic stresses of prime importance include
temperature extremes, drought stress, soil factors such as alkalinity, poor soil fertility and nutrient
deficiencies. Groundnuts grow best in light textured sandy loam soils with neutral pH. Optimum
temperature for their growth and development ranges from 28 to 30 ºC; the crop requires about
500-600 mm of well distributed rainfall. The main yield limiting factors in semiarid regions are
drought and high temperature stress. The stages of reproductive development prior to flowering, at
flowering and at early pod development, are particularly sensitive to these constraints. Apart from
N, P and K, other nutrient deficiencies causing significant yield losses are Ca, Fe and B. Biotic
stresses mainly include pests, diseases and weeds. Among insects pests pod borers, aphids and
mites are of importance. The most important diseases are leaf spots, rusts and the toxin-producing
fungus Aspergillus
 3. Among the nine oilseed crops, groundnut is an important edible oilseed crop of our country
and edible oil economy primarily depends upon groundnut production. S, Ca and Mg
requirements are highest in oil seed crops followed by pulses and least in cereals. Among
the secondary nutrients, Ca deficiency causes groundnut pegs and pods to abort and
reduced yield, indicating the essentiality of that nutrient for groundnut production.
Application of gypsum @ 1.5 t ha–1 at flowering was found to be most effective in
increasing oil content. In groundnut, the response with Mg application was ranged from
21.0 to 41.6 per cent. Sulphur is the another secondary nutrient influencing the groundnut
productivity preferably in addition to N, P and K. Apart from these secondary nutrients,
groundnut is also sensitive to the deficiency of micronutrients such as B, Zn and Fe. The
response of groundnut to Zn ranged from 210 to 470 kg ha–1. In Zn deficient soils,
application of Zn increased the nodulation, chlorophyll content and pod yield. Similarly, Fe
chlorosis in groundnut is another problem of growing concern in many alkaline calcareous
soils, where bicarbonate ions hinder the uptake and translocation of Fe in the plant. Boron
is highly essential for proper seed setting and seed quality and also it helps in the
absorption of N by groundnut crop. In red loamy soils of Coimbatore, application of
ZnSO4 @ 20kg ha–1 plus 0.5 per cent foliar spray along with borax @ 25 kg ha–1 plus 0.25
per cent foliar spray recorded the highest pod, kernel and oil yield. Hence, secondary and
micronutrient ferilization is essential for enhancing the productivity of groundnut crop

4. Groundnut (Arachis hypogea L.), is an important legume cash crop for the tropical farmers and
its seeds contain high amounts of edible oil (43–55%) and protein (25–28%). Even though it is
a fairly drought-tolerant, production fluctuates considerably as a result of rainfall variability.
To develop a water stress response function in groundnut, research works have been done to
improve the performance under varying degrees of stress at various physiological stages of
crop growth. This review summarizes recent information on drought resistance characteristics
of groundnut with a view toward developing appropriate genetic enhancement strategies for
water-limited environments. It is suggested that there are considerable gains to be made in
increasing yield and stabilizing the yield in environments characterized by terminal drought
stress and by shortening crop duration. Many traits conferring dehydration avoidance and
dehydration tolerance are available, but integrated traits, expressing at a high level of
organization are suggested to be more useful in crop improvement programs. Possible genetic
improvement strategies are outlined, ranging from empirical selection for yield in drought
environments to a physiological–genetic approach. It was also suggested that in view of recent
advances in understanding drought resistance mechanisms, the later strategy is becoming more
feasible. It is summarized that application of knowledge into practice in a systematic manner
can lead to significant gains in yield and yield stability of the world’s groundnuts production.
Research is needed to develop transferable technology to help farmers of arid and semi-arid
regions. Increasing soil moisture storage by soil profile management and nutrient management
for quick recovery from drought are some of the areas that need to be explored further

5. Arachis hypogaea, known as the groundnut or peanut, is an annual

herbaceous legume grown in tropical and temperate areas of the
world. Peanuts are a composite food consisting of a wide variety of
nutrients, such as carbohydrates, proteins, lipids, vitamins, minerals,
and a good dose of fiber. Bioactive compounds have also been
 isolated from peanuts that include flavonoids, phytosterols, amino
acids, and stilbenes. Large-scale clinical studies have shown that
regular peanut consumption has a positive effect on cardiovascular
diseases, type 2 diabetes, and Alzheimer’s. These bioactive
compounds also have anti-inflammatory, antioxidant, anticancer, and
antitumor activities. Potential health concerns regarding peanuts
include allergies and contamination with aflatoxins. Peanuts are widely
used in the food industry for the production of flour, protein
concentrates and isolates, confectionaries, oils, and beverages

6. t: Peanut (Arachis hypogaea L.) oil from seeds of six varieties; boro red, boro light, mokwa,
ela, campala and guta as well as oil from three geographical zones in Nigeria; northern,
eastern and western were investigated. Gas chromatography analysis showed high
concentrations of oleic and linoleic acids in the oil samples. Capric (0.0) and Lauric (8.1) acids
were absent and highest, respectively in the mokwa variety and hence diagnostic. More so,
the comparative chemical analysis of peanut oils from the three zones and some selected
refined vegetable oils; sunola, grand, olive and corn oil, indicated that western and grand oils
had high iodine value 1.74±0.1 and 2.63±0.1, respectively, compared to others. The northern
oil had high acid and fat value than the others (4.49 and 133%, respectively). Furthermore,
the saponification value of the local vegetable oils was found to be significantly higher than
the refined vegetable oils (P < 0.05), the eastern oil having the highest (140.25mgKOH/g).
However, the peroxide values for both the local and refined oils were less than the standard
peroxide value (10mEqKg ) for vegetable oil deterioration. Minerals were -1 present and no
rancidity was observed in all the samples. In conclusion, the groundnut oil from Nigeria may
have a higher shelf life, and serve as a useful substitute in nutrition and industrial applications

7. Groundnut is the 13 most important food crop of the world. It is the world’s 4 most important
source th th of edible oil and 3 most important source of vegetable protein. The study
examines the economic efficiency rd of resource use in groundnut production in Michika local
government area of Adamawa State. It focuses on the relationship between groundnut out
and the various inputs used by groundnut farmers, elasticity and economic efficiency of
resource used in production of groundnut. Primary data were basically used with the aid of
structured questionnaires administered on 143 farmers using a simple random technique. The
regression analysis indicated that the cobb- Douglas function gave the best fit. The R was
highly significant at 1% level 2 with the value of 0.784%. This implies that 78.84% of the total
variations in groundnut yield is explained by combine influence of all the explanatory
variables (farm inputs) in the regression equation. Three out of the eight independent
variables were significant at 1% level, these were farm size (X ), seed (x ) and labour input 3 5
(X ) more so they positively affect the groundnut indicating that the more the farm size,
quantity of seed and 8 labour used, the more output. Economic efficiency of resource used
showed the seed and labour were underutilized, while fertilizer and agrochemicals were over
utilized.
8. Groundnut (Arachis hypogaea L.) is an important oilseed crop cultivated in 96 countries of
world.World crop productivity (1.30 t ha−1) is low. The available large variability contained in
the germplasm accessions has not been adequately utilized in the crop improvement programs
and most groundnut cultivars stand on a very narrow genetic base. This is due to lack of
information on agronomic and other economic traits, which require extensive evaluation. The
development of a core collection could facilitate easier access to groundnut genetic resources,
enhance their use in crop improvement programs, and simplify the genebank management.
This paper describes the development of a core collection from 14310 accessions of groundnut
available from ICRISAT genebank. Germplasm accessions were stratified by country of origin
within each of six botanical varieties. Data on 14 morphological descriptor traits were used for
clustering by Ward's method. From each cluster ≈ 10 percent accessions were randomly
selected to constitute a core collection consisting of 1704 accessions. Mean comparisons using
't' test and distribution using chi-square test and Wilcoxon's rank-sum non-parametric test on
different descriptors indicated that the genetic variation available for these traits in the entire
collection has been preserved in the core collection. The Shannon-Weaver diversity index for
different traits was also similar in the entire collection and core collection. The important
phenotypic correlations between different traits, which may be under the control of co-adapted
gene complexes, were preserved in the core collection. This core collection provides an
effective mechanism for the proper exploitation of groundnut germplasm resources for the
genetic improvement of this crop

9. Aflatoxin contamination in groundnut by Aspergillus section Flavi is a major pre-

and post-harvest problem causing kernel-quality loss. Post-harvest aflatoxin
contamination is caused initially by infestation of aflatoxigenic strains at the pre-
harvest stage, resulting in reduced kernel quality after harvest. Improper handling of
pods and storage methods after harvest lead to high moisture and ambient
temperatures, directly causing aflatoxin contamination. In this review, we report the
extent of post-harvest contamination along the groundnut value chain in the
Kolokani, Kayes, and Kita districts of Mali in West Africa. Groundnut kernels and
paste samples were collected from retailers in selected markets from December
2010 to June 2011, and aflatoxin B1 (AFB1) content was estimated. Aflatoxin was
significantly higher in groundnut paste than in kernels. Kolokani recorded the
highest toxin levels in both kernels and groundnut paste compared with the other
districts. Overall, AFB1 levels in kernels and paste increased during storage at the
market level in the three districts and were above permissible levels (≯20 μg/kg). The
effect of weather factors on post-harvest contamination and the reasons for
aflatoxin build-up in Mali are discussed. This paper also highlights different
management tools for reducing post-harvest aflatoxin contamination, such as post-
harvest grain handling, post-harvest machinery, physical separation, storage
methods and conditions, disinfestation, detoxification, inactivation, filtration, binding
agents, and antifungal compounds. Post-harvest management options and enhanced
use of good agricultural practices for mitigating this problem in Mali are also
presented.

10. Since the early 1950s, numerous reports have been published suggesting that
peanut milk and peanut milk based products can be prepared in a wide variety of
ways. Emphasis has shifted from preparing inexpensive milk like beverages, very
nutritious but somewhat lacking consumers appeal, to using the peanut milk or
 peanut protein isolates as an animal milk extender without changing flavor, to
develop more attractive fermented products, and to precipitate proteins from the
milk in order to get a curd called “tofu,” and to produce cheese analogs. Great
attention has been paid to the improvement of the stability, sensory properties,
and shelf-life of the milk, using physical and chemical treatments. Many efforts
have been deployed for supplementing the products. Thanks to recent advances,
the removal of aflatoxin from peanut milk can be achieved using Flavobacterium
aurantiacum as a biodegradater. It has also found application as liquid coffee
whitener. However, despite all these developments and publications, there is still
a need for much more diversified studies in order to definitely overcome the
stability, the nutty flavor, and sensory problems always encountered when
producing peanut milk and some peanut milk based products.
11. Imitation milk obtained from the seeds of the groundnut (Arachis hypogaea L.) was fermented
with a culture pack consisting of a mixture of Lactobacillus bulgaricus and Streptococcus
thermophilus to obtain a yoghurt-like product. The final pH (4.2±0.08) and titratable acidity
(1.621±0.40%) fell within the acceptable ranges of 4.00 to 4.50 and 1.20 to 2.20%,
respectively, indicative of a good yoghurt. Fermentation also brought about increases in the
contents of total ash, calcium, potassium and phosphorus when compared with an unfermented
milk sample. The protein content showed an increase from 2.98±0.03% in the unfermented to
5.95±0.08% in the fermented sample, while the reverse was observed with respect to the crude
fibre and total fat contents. Moreover, significant increases were observed in the levels of
some amino acids, notably lysine, methionine and tryptophan, whereas a few such as tyrosine,
valine and histidine showed slight decreases. While niacin, riboflavin and thiamine recorded
increases over the unfermented samples, there were significant reductions in the level of
trypsin inhibitor. Sensory evaluation indicated a level of acceptance comparable with
commercial milk yoghurt and the products were adjudged microbiologically safe.
12. Groundnut seeds were used to get a milk-like product and to create yoghurt. The produced
milk-like products and yoghurts were subjected to some physicochemical and sensorial
analysis by using control cow milk and yoghurt. The groundnut milk and its yoghurt had
higher total solids, fat, protein and carbohydrates, water holding capacities comparing than
cow milk and yoghurt. Groundnut milk contained higher total solids (15.923 g/100 g), fat
(5.74 g/100 g) and its yoghurt contained 18.153 g/100 g total solids and 5.430 g/100 g fat.
These products also had a higher calorific value, 417 kJ/100 g and 379.5 kJ/100 g respectively.
The apparent viscosity of groundnut milk was higher than cow milk at all shear rates and there
was a close relationship between viscosity and shear rates. The water holding capacity of
groundnut milk yoghurt was 65.68 g/100 g and significantly higher than cow milk yoghurt
sample (44.27 g/100 g). The syneresis of groundnut milk yoghurt was 27.40 ml/100 ml and
significantly lower than cow milk yoghurt (37.63 ml/100 ml). Both the groundnut milk and
yoghurt contained higher amount of unsaturated fatty acids and amino acids compared to cow
milk and its yoghurt
13. Peanut is an important crop grown worldwide. Commercially it is used mainly for oil
production but apart from oil, the by-products of peanut contains many other functional
compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can
be added as a functional ingredient into many processed foods. Recently it has also revealed
that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and
phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-
enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These
bioactive compounds have been recognized for having disease preventive properties and are
 thought to promote longevity. The processing methods like roasting and boiling have shown
increase in the concentration of these bioactive compounds. In the present paper an overview
on peanut bioactive constituents and their health benefits are presented.
14. Background: Because of the widespread use of peanut products,
peanut allergenicity is a major health concern in the United States. The effect or
effects of thermal processing (roasting) on the allergenic properties of peanut proteins
have rarely been addressed. Objective: We sought to assess the biochemical effects of
roasting on the allergenic properties of peanut proteins. Methods: Competitive
inhibition ELISA was used to compare the IgE-binding properties of roasted and
raw peanut extracts. A well-characterized in vitro model was used to test whether
the Maillard reaction contributes to the allergenic properties of peanut proteins. The
allergic properties were measured by using ELISA, digestion by gastric secretions, and
stability of the proteins to heat and degradation. Results: Here we report that
roasted peanuts from two different sources bound IgE from patients with peanut
allergy at approximately 90-fold higher levels than the raw peanuts from the same
peanut cultivars. The purified major allergens Ara h 1 and Ara h 2 were subjected to
the Maillard reaction in vitro and compared with corresponding unreacted samples
for allergenic properties. Ara h 1 and Ara h 2 bound higher levels of IgE and were
more resistant to heat and digestion by gastrointestinal enzymes once they had
undergone the Maillard reaction. Conclusions: The data presented here indicate
that thermal processing may play an important role in enhancing the allergenic
properties of peanuts and that the protein modifications made by the Maillard
reaction contribute to this effect. (J Allergy Clin Immunol 2000;106:763-8.)
15. Allergy to peanut is a significant health problem. Interestingly, the prevalence
of peanut allergy in China is much lower than that in the United States, despite a high
rate of peanut consumption in China. In China, peanuts are commonly fried or boiled,
whereas in the United States peanuts are typically dry roasted. Objective: The aim of
this study was to examine whether the method of preparing peanuts could be a factor
in the disparity of allergy prevalence between the 2 countries. Methods: Two
varieties of peanuts grown in the United States were roasted, boiled, or fried. Proteins
were analyzed by using SDS-PAGE and immunoblotting. Allergenicity was compared
by using immunolabeling with sera from 8 patients with peanut allergy. Results: The
protein fractions of both varieties of peanuts were altered to a similar degree by frying
or boiling. Compared with roasted peanuts, the relative amount of Ara h 1 was
reduced in the fried and boiled preparations, resulting in a significant reduction of
IgE-binding intensity. In addition, there was significantly less IgE binding to Ara h 2
and Ara h 3 in fried and boiled peanuts compared with that in roasted peanuts, even
though the protein amounts were similar in all 3 preparations. Conclusion: The
methods of frying or boiling peanuts, as practiced in China, appear to reduce the
allergenicity of peanuts compared with the method of dry roasting practiced widely in
the United States. Roasting uses higher temperatures that apparently increase the
allergenic property of peanut proteins and may help explain the difference in
prevalence of peanut allergy observed in the 2 countries. (J Allergy Clin Immunol
2001;107:1077-81.)
16. Peanut biscuits are produced by a method of (a) grinding roasted peanuts to obtain a peanut paste
containing peanut oil; (b) removing the peanut oil from the peanut paste to provide a substantially oiless
peanut paste; (c) forming the substantially oiless peanut paste into biscuits; and (d) frying the biscuits in
oil. When peanut crumbs are desired, the substantially oiless peanut paste obtained in step (c) is directly
fried in oil and the fried paste is ground to obtain crumbs
17. Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut,
sugar, milk powder, condensed milk and flavoring materials was developed. The
 changes in quality of groundnut burfi packed in polypropylene (PP, 75 µ) and
metallized polyester (12 µ) low density/linear low density (MP, 75 µ) were monitored
during storage in order to assess the shelf life. The sample without sorbic acid spoiled
within 30 days of storage due to mold growth and fermented odor. Groundnut burfi
containing sorbic acid did not support any microbial growth during storage of up to 8
months. Groundnut burfi remained stable and acceptable up to 6 months and 8
months under ambient temperatures (15–34C) in PP and MP pouches, respectively.
Peroxide and thiobarbituric acid values were higher for the product packed in PP than
for the one packed in MP pouches. Oleic acid was the major fatty acid present in fat
extracted from groundnut burfi followed by linoleic and palmitic acids. Sorbic acid
degraded during storage of groundnut burfi and the rate of degradation was higher
for samples packed in PP than those packed in MP pouches.
18. The application of freeze dried hydroxypropyl methylcellulose (HPMC) and
methylcellulose (MC) as stabilizers in peanut butter were investigated. These cellulose
derivatives were dispersed in water and subsequently freeze dried and chopped to
produce a stabilizer that is able to absorb high amounts of oil. Without this templating
approach, HPMC and MC had no effect on peanut butter stability and texture. An
alternative spray drying approach was attempted, however, it was found that high
incorporation levels were required to have any stabilizing effect, which is undesirable.
Centrifugal accelerated stability testing showed a significant reduction in oil leakage
for samples stabilized with freeze dried HPMC and MC at addition levels as low as
0.2 wt% in peanut butter, while at addition levels of 2.2 wt%, no oil loss was observed.
With the addition of >1 wt% HPMC/MC, peanut butters were shelf stable for 6 months
or longer. Textural quality of the peanut butter was investigated using a penetration
test. Addition of freeze dried HPMC/MC increased sample firmness and adhesiveness
which mimicked the properties of traditional peanut butter products stabilized with
hydrogenated vegetable oils. Light and scanning electron micrographs showed
morphology differences among the stabilizer preparation methods and minimal
structural changes in stabilized peanut butter samples. These experiments helped gain
insight into the mechanism of oil entrapment and demonstrated the potential of these
food-grade polymers as stabilizers in food systems
19. Peanuts are a globally important oilseed valued as a source of high-quality cooking oil.
Peanuts are also appreciated worldwide as an affordable, flavorful, and nutritionally
dense snack food, while also serving as a primary ingredient for peanut butter,
confections, and nutritional bars, among other finished products. While amenable to a
variety of processes, peanuts are commonly roasted and the unique, pleasant flavor of
roasted peanuts is a primary driver in consumption. As a whole food and ingredient,
peanuts are nutritionally dense, for example, providing the highest protein content of
all commonly consumed snack nuts, serving as a rich source of heart-healthy,
monounsaturated oil, and also providing a variety of healthy micronutrients
and bioactive compounds that are becoming increasingly better understood with
modern detection technologies and nutritional investigations. Research over the past
century has provided a foundation for understanding the underlying chemical
composition of peanut, and advances over recent years with modern instrumentation
continue to improve insights into this chemistry and the various chemical and
physical reactions and mechanisms responsible for peanut quality. Accordingly, this
chapter focuses on advances in collecting chemical/physical data on peanuts and
analyzing this information in the context of peanut quality, with an emphasis on
delivering optimal flavor and nutrition. Beyond proximates, peanuts are also a rich
 source of various micronutrients, both water soluble and oil soluble, and these will be
reviewed.
20. Burfi is a popular khoa based confection and it’s containing considerable amount of milk
solids. Amongst the traditional milk products, khoa is an important indigenous heat
coagulated, partially dehydrated milk product which is very popular in large section of
population throughout the country. Indian milk product, it is prepared by continuous boiling
of milk until desired concentration (65-72% T.S.) and texture is attained. Buffalo milk is
preferred for making khoa because it gives a product with soft body and smooth texture. The
present investigation shows that Process optimization for the development of burfi
incorporated with peanut” In laboratory experiment conducted to process for manufacturing
of burfi enriched with peanut powder, sugar and burfi as main ingredients were optimized by
applying response surface methodology. The best formulation was experiment no. 6 with 10%
peanut powder, 20% sugar and 80% khoa on sensory and physico-chemical properties basis.
Peanuts are considered as a vital source of nutrients. Nutrition plays an important role in
growth and energy gain of living organisms. Peanuts are rich in calories and contain many
nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. Due to
presence of Peanut nutritional value of burfi is increased as compare to other burfi available
in market it is cheap and nutritious too.
21. Peanuts are consumed mostly as processed products. Although the effect
of processing on isoflavone composition of legumes has been extensively
studied, there has been no such study on peanuts. The objective of this
study was to evaluate the effect of processing (boiling, oil- and dry-
roasting) on the phytochemical composition of peanuts. Boiling had a
significant effect on the phytochemical composition of peanuts
compared to oil- and dry-roasting. Boiled peanuts had the highest total
flavonoid and polyphenol content. The biochanin A and genistein
content of boiled peanut extracts were two- and fourfold higher,
respectively. trans-Resveratrol was detected only in the boiled peanuts,
with the commercial product having a significantly (p ≤ 0.05) higher
concentration. Ultraviolet and mass spectrometry chromatograms for
the boiled peanut extracts show the presence of four additional peaks
that were not observed in the raw peanut extracts.
22. The changes in volatile compounds composition of peanut oil during the roasting
process of aromatic roasted peanut oil (ARPO) production were investigated. The
analyses were performed by gas chromatography-mass spectrometry combined
with headspace solid phase microextraction (HS-SPME/GC-MS). Among the
volatiles identified in ARPO, the N-heterocyclic chemical class possessed the
highest relative percentage area (RPA) 61.68%, followed by O-heterocyclic group
with an RPA of 24.57%. Twenty pyrazines were considered to be the key
contributors to the intense nutty/roasty flavor typical of ARPO. Compounds that
increased significantly in concentration during the roasting process were mainly
Maillard reaction products, as well as compounds derived from Strecker
degradation and lipid peroxidation. The results clearly showed that the roasting
process was necessary to obtain the typical nutty/roasty aroma of ARPO.
23. Certain roasted peanut quality sensory attributes have been shown to be
heritable. Currently the only means of measuring these traits is the use
of a trained sensory panel. This is a costly and time-consuming process.
It is desirable, from a cost, time, and sample size perspective, to find
other methodologies for estimating these traits. Because sweetness is the
most heritable trait and it has a significant positive relationship to the
roasted peanut trait, the possible relationships between heritable sensory
traits and 18 carbohydrate components (inositol, glucose, fructose,
sucrose, raffinose, stachyose, and 12 unknown peaks) in raw peanuts
from 52 genotypes have been investigated. Previously reported
correlations among sweet, bitter, and roasted peanut attributes were
evident in this study as well. Where there was positive correlation of total
sugars with sweetness, there also was positive correlation of total sugars
with roasted peanut attribute and negative correlation of total sugars
with bitterness and astringency. The expected generalized relationship of
total sugars or sucrose to sweetness could not be established because the
relationship was not the same across all market-types. Further work is
needed to determine the nature of the chemical components related to
the bitter principle, which appear to modify the sweet response and
interfere with the sensory perception of sweetness, particularly in the
Virginia market-type. Also, certain carbohydrate components showed
significant relationships with sensory attributes in one market-type and
not another. These differential associations demonstrate the complexity
of the interrelationships among sweet, bitter, and roasted peanut sensory
attributes. Within two market-types it is possible to improve the
efficiency of selection for sweetness and roasted peanut quality by
assaying for total carbohydrates. On the basis of the regression values
the greatest efficiency would occur in the fastigiate market-type and then
the runner.
24. This research was designed to produce a nourishing peanut energy bar and jaggery balls with
commercial value especially for malnourished children to meet their body development
requirements. Among the Various possible approaches to tackle the problem of malnutrition,
food based approach is considered the most sustainable one, despite being a long term
strategy. Hence, exploring the possibility of value addition to traditional products like energy
bars, laddo, mathari and biscuits could be a better option to enhance the intake of
micronutrients. Nutrition bars are supplemental bars containing high energy foods. The thesis
was undertaken with two main objectives. The first objective was to optimize the level of
ingredients using ANOVA. The second objective was to found the nutritive value from the
ingredients namely peanut, jaggery, pumpkin seed powder and amaranth seed. Organoleptic
evaluation of ―Peanut energy bar‖ and ―Jaggery Ball‖ indicates that T2 (roasted peanut +
jaggery+ pumpkin seed powder + amaranth seed) had the highest score showed that the
overall acceptability was highest in T2 followed by T0,T1 and T3 respectively and there was a
significant difference, (p(p(pbetween the control and treatment. The nutritional composition
of the best product T3 increased with the incorporation of prepared mix powder in Peanut
energy bar the Moisture and Ash content was found to be 10.87 percent and 5.6g/100,
 Protein content is 61.65g, Fat-177.2g, Fibre1.209g and Carbohydrate-516.59 g, Iron-21.84,
Calcium-36.27, Vitamin C- 1.73 and Energy 497.32 (kcal). The nutritional composition of the
best product T2 increased with the incorporation of prepared mix powder in Jaggery ball the
Moisture and Ash content was found 31.29 percent and 10.47g/100, Protein content-
171.51g, Fibre-3.26g, Carbohydrate-38.99g, Iron- 21.84, Calcium- 36.27, Vitamin-1.73 and
Energy385.25(kcal). The cost of the Peanut energy bar T0 (8 Rs.), T1 (11.5 Rs.), T2 (11.25 Rs.)
and T3 (11 Rs.) The cost of the Jaggery ball T0 (4.5Rs.), T1 (9.9 Rs.), T2 (9.55 Rs.) and T3 (9.8
Rs.). Peanut energy bar and Jaggery ball should be recommended for all age groups as it helps
to boost immunity and also improves physical growth and good memory
25. Model peanut butter confections with two antioxidant (TBHQ) levels (0 and 180 ppm), two
sugar levels (0 and 4%), and 3 moisture levels (0, 2, and 5%) were stored at 21 C for 52 wk.
Six sensory descriptors, sweet, bitter, roasted peanutty, rancid, painty, and cardboard
attributes were examined by trained panel. Samples with intermediate and high moisture
had high rancid, painty, and cardboard scores and low roasted peanutty and sweet scores.
Samples with TBHQ had higher roasted peanutty flavor and lower rancidity, painty, and
cardboard scores in low moisture treatments. Addition of sugar increased sweetness while
reducing bitterness and rancidity of peanut paste (P ≤ 0.05). Significant two-way
interactions were observed for all attributes.
26. The purpose of this work was to determine the oxidative stability in honey
roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and
descriptive analysis were performed on samples of HRP and RP stored at −15, 23
and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive
substance (TBARS) values, and the descriptive analysis were performed during
126 days of storage to determine protective effect of honey coating on the
product stability. Peroxide and TBARS values, oxidized and cardboard flavors
increased and roasted peanutty flavor decreased across the storage time for both
products. Addition of honey coating provided protection against lipid oxidation.
Peroxide value reached 10 meqO2 kg−1 after 6 days in RP and 36 days in HRP at 23
°C. Copyright © 2006 Society of Chemical Industry
27. The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted
(HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall
acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of
protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil
and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages
of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic
value was lower in HRP. Values of 8 (like very much) were chosen by a higher number of
consumer panelist for HRP while values of 6 (like slightly) were found in a higher proportion for
RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized,
cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP
was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in
RP.

28. Partially defatted peanut flour evaluated for its sensory quality and nutritional composition
revealed that the acceptable percentage of peanut flour was 10.0 per cent for mathi, tikki,
biscuits and 20.0 per cent for seviyan and burfi. Overall acceptability score was 7.56, 8.47,
7.86, 8.18 and 8.08. The developed products were observed to be highly
nutritious. Mathi provided 506.67 Kcal of energy, 14.45 per cent protein, 28.10 mg calcium
and 4.10 mg of iron, tikki 466.53 Kcal of energy, 6.57 per cent of protein, 15.41 mg
 calcium and iron 0.62 mg 100−1 g, biscuits 570.90 Kcal of energy, 16.16 per cent of protein,
26.50 mg of calcium and 4.00 mg iron 100−1 g iron; seviyan 439.68 Kcal, 27.19 per cent of
protein, 58.50 mg of calcium and 4.80 mg of iron while burfi provided 64.28 Kcal of
energy, 24.25 g of protein, 57.00 mg of calcium and 4.50 mg of iron. The microbial
estimation showed that the partially defatted peanut flour could safely be stored in
polythene bags for use beyond 3 months.
29. In India, burfi is most popular khoa based milk sweet, white to light cream in colour with firm
body and smooth to granular texture. Sugar is added in different proportion and other
ingredient incorporated according to demand by consumer. Milk burfi is an Indian traditional
confectionery prepared using concentrated milk and sugar. Peanut are rich in protein, oil and
filaments. Levels of ingredients in burfi such as peanut powder, sugar and khoa were
optimized using response surface methodology (RSM) for its physico-chemical properties
basis. The best formulation was experiment no. 6 with 10 % peanut powder, 20 % sugar and
80%. This formulation was found to be most appropriate for manufacture of peanut powder
enriched burfi with predicted scores of, 12.255%, 62.29%, 33.09, 23.34 and 2.45% for get
maximum possible quality moisture, fat, carbohydrate, protein, and ash respectively. Due to
presence of Peanut nutritional value of burfi is increased as compare to other burfi available
in market it is cheap and nutritious too.
30.

The organoleptic, chemical and microbial quality of different types of burfi sold in Ahmednagar
market (Maharashtra) were studied. The Fig burfi was liked very much by the panel of judges while
Mango burfi liked least. Market burfi samples were found to carry moisture 17.10 to 25.87 per cent,
total solids 74.13 to 82.90 per cent, fat 10.05 to 18.02 per cent, protein 7.94 to 16.01 per cent, total
sugar 48.05 to 55.25 per cent, free fatty acids 0.21 to 0.23 per cent and ash 1.70 to 2.93 per cent,
Plain burfi had higher standard plate count and coliform count plain burfi. Yeast and mould count
were higher in sample The burfi samples showed considerable variation in sensory, chemical and
microbial qualities.
31. Instant flavor peanut powder is a nutritional additive that can be added to foods to impart
nutritional value and functional properties. Sensory acceptability is the premise of its
development. Flavor is the most critical factor in sensory evaluation. The heat treatment
involved in peanut processing is the main way to produce flavor substances and involves
chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction.
Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which
participate in these reactions as volatile precursors. N-heterocyclic compounds, such as
the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat
treatment also affects the functional properties of peanut protein (especially solubility) and
changes the nutritional value of the final product. In contrast, functional properties affect
the behavior of proteins during processing and storage. Peanut protein modification is the
current research hotspot in the field of deep processing of plant protein, which is an
effective method to solve the protein denaturation caused by heat treatment. The review
briefly describes the characterization and mechanism of peanut flavor during heat
treatment combined with solubilization modification technology, proposing the possibility of
using peanut meal as material to produce IFPP.
32. this study evaluated the physicochemical properties of macaron supplemented with peanut (Arachis
hypogaea L.) powder. Varying amounts of peanut powder (10, 20, 30, 40, and 50%) were added
during preparation of macarons. A gradual decrease was observed in the moisture content of
macarons with increasing amount of peanut powder, with a subsequent increase in moisture from
more than 40% addition. Increasing amount of peanut powder also resulted in decreased volume
and weight of the macaron, with significantly lowest values observed in the 50% added peanut
powder group. Sugar contents and reducing sugar contents (%) were decreased with increasing
 amount of peanut powder. Compared to control macarons, increasing peanut powder addition
showed a tendency towards decreasing pH and increasing acidity levels in the macarons.
Furthermore, increasing peanut powder significantly decreased the lightness (L) values of macaron;
however, the redness (a) values were found to be significantly increased in the Hunter color
system. Textural properties by Textural Profile Analysis revealed decreasing hardness with
increasing amount of peanut powder. Gumminess and chewiness also showed a similar tendency to
decrease. Therefore, the 50% added peanut powder group showed the lowest hardness, gumminess
and chewiness. Assessment of the sensory properties revealed that macarons supplemented with
30% peanut powder had the highest overall acceptance score. Taken together, our results indicate
that it is desirable to add an optimum amount of peanut powder to the macaron for improving the
physiochemical properties.
33. Response surface methodology was used to optimize total fat content and
percentage of stabilizer in total fat (PSTF) to produce stable peanut spreads.
Peanut spreads fortified with 5 vitamins, 2 minerals and 19% roasted soybean
(PSS) or 14% nonfat dry milk (PSM) were formulated to match the amino acid
profile requirement for 9–13 year old children. Contour plots using response
surface regression models were generated at a restricted range of total fat
content of 39% to 47% and PSTF of 1.2 to 3.2 for optimization. For PSM, fat
content did not affect the texture if PSTF remained constant. When PSTF
increased, the hardness and the stability of peanut spreads increased. However,
both fat content and the percentage of stabilizer in total fat influenced the texture
and stability of PSS.
34. As a major stilbene phytoalexin, resveratrol is produced or elicited in several plant species as a
part of defense systems protecting plants against diseases. Resveratrol can be present in both
the trans- and cis-isomeric forms, and only the trans-form increases the life expectancy and
lowers the risk of cardiovascular diseases as the most bioactive form. In addition to the usages
for diet and industry, peanut plant (Arachis hypogaea) and peanuts are getting higher attention
due to their containment of resveratrol in the kernels and other parts of peanut plant, such as
leaves, roots, and peanut shell. Recently, natural resveratrol derived from peanuts has also
become a promising nutraceutical agent, promoting human health. Resveratrol has also been
detected in peanut products including peanut butters, roasted peanuts, and boiled peanuts.
Although, smaller and immature peanuts contain higher levels of resveratrol than mature
peanuts, resveratrol in peanuts can also be preserved by cooking or manufacturing processes.
Moreover, the amount of resveratrol in peanut plants and peanuts has been found to increase
by external stimuli including microbial infection, wounding, UV light irradiation,
ultrasonication, yeast extract treatment and by plant stress hormones. In addition, molecular
level analysis has confirmed that four resveratrol synthase (RS) genes (RS1, RS2, RS3 and
RS4) which catalyze synthesis of resveratrol have been identified in peanuts, and up-regulation
of the genes is positively correlated to the increased contents of resveratrol. In this review, we
summarize the natural biosynthesis of resveratrol in peanuts and peanut plants, as well as the
occurrence of this natural phytoalexin in various peanut products. A brief knowledge on the
biosynthetic pathway of resveratrol synthesis has been described. This review also deals on
highlighting the effect of various external stimuli (biotic and abiotic stresses) in order to
achieve the maximum induction and/or elicitation of resveratrol in peanuts and peanut plants.
35. Peanut has traditionally been used as a source, of oil; however, its worldwide annual protein
harvest has reached nearly 4.5 million tons. India followed by China and the United States are
the major producers of peanut. In recent years, several cereals and legumes-based foods using
peanuts as protein supplements have been developed to alleviate protein caloriesmalnutrition
problem. Peanut in the form of flour, protein isolates, and meal in a mixed product have been
found to be very desirable from a sensory quality point of view. Peanut protein is deficient
with respect to certain essential amino acids, but its true digestibility is comparable with that
of animal protein. Even though various processing methods influence the nutritional and
sensory quality of peanut fortified human foods available information on these aspects have
been reviewed and summarised in this paper in order to optimize the utilization of peanut
protein to increase protein value of cereal-based foods in developing countries of the peanut
growing regions, of the world.