1. Janila et al(2013) conducted the study on Arachis hypogaea L.

, or groundnut, is a self-
pollinating legume that is grown on 24 million hectares worldwide for food purposes and the
extraction of edible oil. Along with being high in protein (25–28%) and oil (48–50%), the
kernels also contain a number of vitamins, minerals, antioxidants, physiologically active
polyphenols, flavonoids, and isoflavones. Groundnuts have been improved, and improved
cultivars with high yield potential have been released for global cultivation. The modified
varieties include varying maturation lengths, increased oil content, drought tolerance,
disease resistance, and better quality features for culinary applications. Groundnut
improvement efforts mostly employed phenotyping methods in conjunction with
conventional breeding procedures. Wide hybridization was tried in an effort to extract
diversity from natural species, and mutations were employed to create variability. Groundnut
improvement has been hampered by low genetic variety. Underutilized is the enormous
potential of wild species as a source of novel alleles. Following the creation of groundnut
linkage maps during the past ten years, markers and quantitative trait loci for the desired
attributes were discovered. As a result, molecular breeding techniques have been
implemented during the past ten years to support the ongoing groundnut development
initiatives in the USA, China, India, and Japan. Molecular breeding offers additional potential
benefits, such as the ability to target several traits for improvement and the provision of
tools to access novel alleles from wild species. Root-knot groundnuts are the first type to be
produced by marker-assisted back-crossing. Because of insufficient infrastructure, high
genotyping costs, and human capacity issues, NARS partners in India and many African
nations are either slow to adopt molecular breeding methodologies in groundnut
improvement programs, or must launch them altogether. It is anticipated that the groundnut
community will benefit from low-cost genotyping in the near future thanks to the availability
of draft genome sequences for the diploid (AA and BB) and tetraploid (AABB) genome
species of Arachis. This will enable the use of contemporary genetics and breeding
techniques like genome-wide association studies for trait mapping and genomic selection for
crop improvement.
2. Prasad et al(2010) conducted the study on a significant source of vegetable protein and
edible oil in tropical and semiarid regions of the world is the groundnut, sometimes known
as the peanut. 25–36% protein and 47–53% oil are found in groundnut kernels. The crop is
grown between the equator's 40oN and 40oS latitudes. As a self-pollinating crop, groundnuts
are produced by flowers that are grown above ground. Following fertilization, pegs travel
towards the earth, where they form and develop into seed-containing pods. Groundnut
productivity varies by region, with the United States producing 3500 kg/ha, South America
producing 2500 kg/ha, Asia producing 1600 kg/ha, and Africa producing less than 800 kg/ha.
Numerous biotic and abiotic limitations are mostly to blame for this. Extremes in
temperature, drought stress, alkalinity, low soil fertility, and nutrient deficits are among the
most significant abiotic stresses. Light-textured, sandy loam soils with a neutral pH are ideal
for groundnut growth. The ideal temperature for the crop's growth and development is
between 28 and 30 ºC, and it needs 500 to 600 mm of evenly spaced rainfall. In semiarid
locations, heat stress and drought are the primary factors limiting output. These restrictions
mainly affect the stages of reproductive development that occur before blooming,
throughout flowering, and during the early stages of pod development. In addition to
shortages in N, P, and K, there are inadequacies in Ca, Fe, and B that can result in notable
yield reductions. The primary biotic stressors include weeds, illnesses, and pests. Aphids,
mites, and pod borers are among the insect pests.
3. Singh et al ( 2004) conducted the study on the groundnuts which are one of the most
significant edible oilseed crops in our nation, and the production of groundnuts is the main
driver of the edible oil industry. The requirements for S, Ca, and Mg are greatest in oil seed
crops, followed by pulses, and lowest in cereals. Ca deficit among the secondary nutrients
results in groundnut pegs and pods aborting and a lower output, demonstrating the
nutrient's necessity for groundnut production. Applying 1.5 t ha–1 of gypsum during
blooming was determined to be the most efficient way to increase oil content. When
magnesium was applied to groundnuts, the reaction varied from 21.0 to 41.6%.In addition to
N, P, and K, sulfur is another secondary nutrient that affects groundnut productivity. In
addition to these secondary nutrients, micronutrient deficiencies in groundnut, such as
those in B, Zn, and Fe, can also cause problems. Groundnuts responded to zinc in a range of
210 to 470 kg ha–1. Applying zinc improved the nodulation, chlorophyll content, and pod
yield in soils lacking in zinc. Similarly, in many alkaline calcareous soils, bicarbonate ions
obstruct the uptake and transport of Fe in the plant, leading to Fe chlorosis in groundnuts,
another issue that is becoming increasingly concerning. For good seed establishment and
seed quality, as well as for the groundnut crop's ability to absorb nitrogen, boric acid is
absolutely necessary.
4. Reddy et al (2003) conducted the study on Groundnuts (Arachis hypogea L.) are a significant
legume cash crop for farmers in tropical regions, and their seeds are rich in protein (25–28%)
and edible oil (43–55%). Although it can withstand some dryness, the instability of the
rainfall causes significant fluctuations in productivity. Studies have been conducted to
enhance the groundnut's capacity to respond to water stress in different situations and
during different physiological phases of the crop's growth. In order to create suitable genetic
modification plans for water-limited situations, this review compiles recent data on
groundnut drought resistance traits. It is proposed that significant improvements can be
achieved in areas with terminal drought stress by shortening the growing season and
stabilizing the yield. Numerous features that confer resistance to and avoidance of
dehydration are available; however, integrated traits that exhibit a high degree of
organization are thought to be more beneficial for crop improvement initiatives. A variety of
potential approaches to genetic improvement are described, including physiological-genetic
methods and empirical selection for yield in drought-prone regions. Additionally, it was
proposed that the latter approach is becoming more realistic given recent developments in
our knowledge of the mechanisms underlying drought resilience. In summary, systematic
application of knowledge to practice can result in notable increases in yield and yield stability
in the global groundnut output. Transferable technology to support farmers in arid and semi-
arid locations requires research.
5. Syed et al (2021) conducted the study onArachis hypogaea, commonly referred to as peanuts
or groundnuts, is an annual herbaceous legume that is farmed in temperate and tropical
regions of the world. As a composite food, peanuts include several different types of
nutrients, including proteins, carbs, fats, vitamins, minerals, and a healthy amount of fiber.
Additionally, peanuts have been shown to include flavonoids, phytosterols, amino acids, and
stilbenes, among other bioactive substances. Numerous large-scale clinical investigations
have demonstrated the protective effects of frequent peanut consumption against
Alzheimer's, type 2 diabetes, and cardiovascular illnesses. These bioactive substances also
exhibit antioxidant, antitumor, anticancer, and anti-inflammatory properties. Allergies and
aflatoxins contamination are two possible health risks associated with peanuts. In the food
business, peanuts are commonly utilized to make flour, protein isolates and concentrates,
and confections.
6. Anyasor et al (2009) conducted the study on peanut (Arachis hypogaea L.) oil from the seeds
of six different varieties: boro red, boro light, mokwa, ela, campala, and guta. We also looked
into oil from the northern, eastern, and western regions of Nigeria. High amounts of oleic
and linoleic acids were found in the oil samples by gas chromatography analysis. The mokwa
variety was found to have the highest levels of Lauric (8.1) and Capric (0.0) acids,
respectively, making them diagnostic. Furthermore, the comparative chemical analysis of
refined vegetable oils, such as sunola, grand, olive, and corn oil, and peanut oils from the
three zones revealed that the iodine values of western and grand oils were higher than those
of the other oils, at 1.74±0.1 and 2.63±0.1, respectively. Compared to the other oils, the
northern oil exhibited higher acid and fat values (4.49 and 133%). Additionally, it was
discovered that the refined vegetable oils had a lower saponification value (P < 0.05) than
the local vegetable oils, with the eastern oil having the greatest value (140.25 mg KOH/g).
The standard peroxide value (10mEqKg) for vegetable oil deterioration was exceeded by the
peroxide values for both the local and refined oils. All of the samples showed no signs of
rancidity and contained a single mineral. To sum up, groundnut oil sourced from Nigeria has
the potential to last longer and can be a valuable alternative for both industrial and
nutritional purposes.
7. Taru et al (2008) conducted the study on the thirteenth-most significant food crop in the
world is groundnut. It is the fourth-most significant source of edible oil and the third-most
significant source of vegetable protein in the world. The study looks at the groundnut
production's economic efficiency and resource utilization in Adamawa State's Michika local
government area. It focuses on the connections between groundnut production and the
many inputs used by groundnut farmers, as well as the flexibility and economic efficiency of
the resources used. 143 farmers were given structured questionnaires using a basic random
technique, and this helped to collect primary data. According to the regression analysis, the
Cobb-Douglas function provided the most accurate fit. At 1%, the R was extremely
substantial. This suggests that the combined influence of all the explanatory variables (farm
inputs) in the regression equation accounts for 78.84% of the overall variability in groundnut
yield. Three of the eight independent factors—farm size (X), seed (x), and labor input (3 5 (X)
—were significant at the 1% level. These variables therefore had a positive impact on
groundnut yield, meaning that the larger the farm, the more seed, and the more labor
employed, the higher the output. Seed and labor were underutilized, but fertilizer and
agrochemicals were overutilized, according to the economic efficiency of the resources
employed.
8. Upadhyaya et al (2003) conducted the study on Arachis hypogaea L., or groundnut, is a
significant oilseed crop that is grown in 96 nations worldwide.Crop productivity worldwide is
poor, at 1.30 t ha−1. The majority of groundnut cultivars have a fairly narrow genetic base
because crop improvement initiatives have not made sufficient use of the enormous
heterogeneity found in germplasm accessions. This is because agronomic and other
economic traits—which need in-depth analysis—are not well documented. Creating a core
collection could make groundnut genetic resources more easily accessible, improve their
application in crop improvement initiatives, and streamline genebank administration. The
creation of a core collection from the 14,310 groundnut accessions that are available from
the ICRISAT genebank is described in this study. Within each of six categories, germplasm
accessions were categorized by nation of origin. Using Ward's approach, data on 14
morphological descriptor features were clustered. A core collection including 1704
accessions was randomly selected from each cluster, with around 10% of the accessions
being chosen. Wilcoxon's rank-sum non-parametric test, distribution using chi-square test,
 and mean comparisons using 't' test on various descriptors showed that the core collection
has retained the genetic diversity accessible for these qualities across the collection. There
were similarities in the Shannon-Weaver diversity index between the core collection and the
total collection for many attributes. The core collection contained the significant phenotypic
correlations between several qualities, which may be governed by co-adapted gene
complexes. This core collection offers a practical method for making the most of groundnut
germplasm.
9. Waliyar et al (2015) conducted the study Aspergillus-caused aflatoxin contamination in
groundnuts A significant pre- and post-harvest issue that lowers kernel quality is flavi.
Aflatoxigenic strain infestation at the pre-harvest stage is the primary cause of post-harvest
aflatoxin contamination, which lowers kernel quality after harvest. Aflatoxin contamination is
directly caused by excessive moisture and ambient temperatures resulting from improper
handling of pods and storage techniques following harvest. The degree of post-harvest
contamination along the groundnut value chain in the West African regions of Mali's
Kolokani, Kayes, and Kita is reported in this review. Aflatoxin B1 (AFB1) content was
determined using groundnut kernel and paste samples that were obtained from retailers in
certain marketplaces between December 2010 and June 2011. The amount of aflatoxin in
groundnut paste was notably greater than that in kernels. In comparison to the other
districts, Kolokani had the greatest levels of toxins found in both groundnut paste and
kernels. Overall, during storage at the market level in the three districts, AFB1 levels in
kernels and paste increased and were above allowable values (≯20 μg/kg). We talk about
how weather affects post-harvest contamination and the causes of aflatoxin accumulation in
Mali. Additionally, this paper outlines various management strategies that can be used to
reduce aflatoxin contamination following harvest. These strategies include handling grains
after harvest, using machinery after harvest, physical separation, storing under controlled
conditions, disinfestation, detoxification, inactivation, filtration, binding agents, and
antifungal compounds. Options for post-harvest management are also provided, along with
increased application of good agricultural practices, to help mitigate this issue in Mali.
10. Diarra et al (2005) conducted the study on the preparation options for peanut milk and
products derived from it have been published since the early 1950s. The focus has shifted
from making cheap, nutritious milk-like beverages that were somewhat unappealing to
consumers to using peanut milk or peanut protein isolates as an animal milk extender
without affecting flavor, creating more visually appealing fermented goods, and precipitating
milk proteins to create cheese analogs and a curd known as "tofu." Enhancing the milk's
stability, sensory qualities, and shelf life through physical and chemical treatments has
received a lot of attention. .. A lot of work has gone into adding to the items. With the use of
recent developments, aflatoxin in peanut milk can be eliminated by employing
Flavobacterium aurantiacum as a biodegrader. It's been used as a liquid coffee whitener as
well. But even with all of these advancements and publications, more diverse research is still
required to find a solution to the issues with stability, nutty flavor, and sensory perception
that are consistently present when making peanut milk and some goods derived from it.
11. Sunny-Roberts et al (2004) conducted the study on Plagiarism To produce a yoghurt-like
product, milk derived from groundnut (Arachis hypogaea L.) seeds was fermented using a
culture pack containing a combination of Lactobacillus bulgaricus and Streptococcus
thermophilus. A decent yogurt is indicated by final pH (4.2±0.08) and titratable acidity
(1.621±0.40%) that fall within acceptable ranges of 4.00 to 4.50 and 1.20 to 2.20%,
respectively. When compared to an unfermented milk sample, fermentation also resulted in
increases in the levels of total ash, calcium, potassium, and phosphorus. In the fermented
 sample, the protein content increased from 2.98±0.03% in the unfermented to 5.95±0.08%;
however, the amounts of crude fiber and total fat showed the opposite trend. Furthermore,
notable rises in the concentrations of several amino acids were noted, including lysine,
methionine, and tryptophan, whereas minor declines were noted in the levels of tyrosine,
valine, and histidine. Trypsin inhibitor levels were significantly lower than in the unfermented
samples, although niacin, riboflavin, and thiamine levels increased. A sensory assessment
revealed an acceptance level that was on par with commercial milk yoghurt, and the
products were deemed safe from a microbiological standpoint.
12.
13. Arya et al (2016) conducted the study on a significant crop farmed all across the world is
peanuts. Commercially, peanuts are mostly used to produce oil, but they also produce a
variety of other useful byproducts, including proteins, fiber, polyphenols, antioxidants,
vitamins, and minerals, all of which can be employed as functional ingredients in a variety of
processed meals. Additionally, recent research has shown that peanuts are a great source of
substances that prevent the absorption of cholesterol from the diet, such as phytosterols,
phenolic acids, flavonoids, and resveratrol. It has the highest concentration of arginine
among all 20 amino acids and is an excellent source of Co-enzyme Q10. These bioactive
substances are . Certain bioactive chemicals have been found to be more concentrated when
processing techniques like boiling and roasting are used. An overview of the health
advantages of peanut bioactive components is provided in this publication. Believed to
lengthen life and have been shown to have disease-prevention qualities.
14. Maleki et al (2000) conducted the study on peanut allergy is a serious health concern due to
the extensive usage of peanut products. Seldom has the impact of thermal processing, or
roasting, on the allergenic characteristics of peanut proteins been studied. Our goal was to
evaluate how roasting affected the biological characteristics of peanut proteins that cause
allergies. Techniques: Inhibition of competition The IgE-binding characteristics of roasted and
raw peanut extracts were compared using ELISA. To investigate if the Maillard process plays a
role in the allergenic characteristics of peanut proteins, a well-established in vitro model was
employed. Measurements of the allergenic qualities included ELISA, stomach secretions for
digestion, and protein stability against heat and deterioration. Results: We show that,
compared to raw peanuts from the same cultivars, roasted peanuts from two separate
sources bound IgE from peanut allergy patients at a level that was around ninety-fold
greater. In vitro Maillard reaction was used to test the allergenic characteristics of the
purified main allergens Ara h 1 and Ara h 2, which were then compared to equivalent
unreacted samples. After undergoing the Maillard process, Ara h 1 and Ara h 2 bind higher
amounts of IgE and exhibited greater resistance to heat and gastrointestinal enzyme
digestion. Conclusions: Based on the facts presented here, it is possible that thermal
processing, along with the protein alterations caused by the Maillard reaction, enhances the
allergic qualities of peanuts.
15. Awad et al (2000) conducted the study on A serious health issue is peanut allergy. It's
interesting to note that, despite China having a higher rate of peanut eating than the US, the
country has a far lower prevalence of peanut allergy. While peanuts are usually dry roasted
in the United States, they are frequently fried or boiled in China. The purpose of this study
was to investigate whether the difference in allergy prevalence between the two countries
may be attributed to the way peanuts are prepared. Methods: Two types of American-grown
peanuts were fried, boiled, or roasted. Proteins were examined via immunoblotting and SDS-
PAGE. Using immunolabeling with sera from eight patients who had a peanut allergy,
allergenicity was compared. Findings: Frying or boiling both types of peanuts changed their
 protein percentages in a comparable way. The relative quantity of Ara h 1 was lower in the
fried and boiling preparations than in the roasted peanuts, which led to a notable decrease
in the strength of IgE binding. Additionally, even though the levels of protein in all three
preparations were equal, there was a significant decrease in IgE binding to Ara h 2 and Ara h
3 in fried and boiling peanuts as compared to that in roasted peanuts.
16. Yameogo et al (2000) conducted the study on the process of making peanut biscuits involves
grinding roasted peanuts to create a peanut paste that contains peanut oil. Next, the peanut
oil is extracted to create a substantially oiless peanut paste. Finally, the substantially oiless
peanut paste is formed into biscuits and fried in oil. If you want peanut crumbs, you can fry
the significantly oil-free peanut paste that you made in step (c) in oil and then grind the fried
paste to make crumbs.
17. Khan et al (2008 ) conducted the study on a groundnut burfi was created with roasted
groundnuts, sugar, milk powder, condensed milk, and flavoring ingredients, either with or
without sorbic acid (0.3%). In order to determine the shelf life, the quality variations of
groundnut burfi packed in polypropylene (PP, 75 µ) and metallized polyester (12 µ) low
density/linear low density (MP, 75 µ) were observed during storage. After 30 days of
storage, the sample lacking sorbic acid went bad because of mold growth and a fermented
smell. Sorbic acid-containing groundnut burfi did not encourage the growth of any
microorganisms over up to eight months of storage. In PP and MP pouches, groundnut burfi
stayed stable and palatable for six and eight months, respectively, under ambient
temperatures of 15–34C. The product packaged in PP had greater values of peroxide and
thiobarbituric acid than the product packed in MP pouches. The predominant fatty acid
found in the fat that was recovered from groundnut burfi was oleic acid, which was followed
by linoleic and palmitic acids. When groundnut burfi was stored, sorbic acid began to break
down; samples packaged in PP pouches saw a faster rate of degradation than samples
packed in MP pouches.
18. Tanti et al (2016) conducted the research on the use of methylcellulose (MC) and freeze-
dried hydroxypropyl methylcellulose (HPMC) as stabilizers in peanut butter. These cellulose
derivatives were mixed with water, freeze-dried, and then diced to create a stabilizer with a
high oil absorption capacity. The stability and texture of peanut butter were unaffected by
HPMC and MC in the absence of this templating technique. When a different spray drying
method was tried, it was discovered that high inclusion levels were necessary for any
stabilizing effect, which is not what was wanted. Using freeze-dried HPMC and MC at
addition amounts as low as 0.2 weight percent in peanut butter, centrifugal accelerated
stability testing demonstrated a considerable reduction in oil leakage for the stabilized
samples. Peanut butters were shelf stable for at least six months when >1 weight percent
HPMC/MC was added. Penetration testing was used to examine the peanut butter's texture.
The hardness and adhesiveness of the sample increased with the addition of freeze-dried
HPMC/MC, simulating the characteristics of conventional peanut butter products stabilized
with hydrogenated vegetable oils. SEM and light micrographs revealed minor structural
alterations in stabilized peanut butter samples as well as morphological variations between
stabilizer manufacturing techniques. These studies illustrated the food-grade polymers'
potential as food system stabilizers and shed light on the mechanism of oil entrapment.
19. Davis et al (2016) conducted the study on a valuable source of premium cooking oil, peanuts
are an important oilseed on a global scale. Along with being a staple component for peanut
butter, confections, and nutritional bars, among other finished goods, peanuts are also
valued globally as an inexpensive, tasty, and high-nutrient snack food. Although they can be
prepared in many different ways, peanuts are most often roasted because of their distinct,
 enjoyable flavor, which is what makes them so popular. Nutritiously dense as a whole food
and ingredient, peanuts have the highest protein content of all popular snack nuts, are a rich
source of heart-healthy monounsaturated oil, and contain a variety of beneficial
micronutrients and bioactive compounds that are becoming better understood with the use
of modern detection technologies. Understanding the fundamental chemical makeup of
peanuts has been facilitated by research conducted over the past century. Recent
advancements in modern instrumentation have further enhanced our understanding of this
chemistry and the different chemical and physical reactions and mechanisms that determine
the quality of peanuts. As a result, the developments in the collection and analysis of
chemical and physical data on peanuts in the context of peanut quality—with a particular
focus on providing optimal flavor and nutrition—are the main topic of this chapter. We'll go
over the numerous micronutrients that peanuts are rich in, including both oil- and water-
soluble ones, in addition to proximates.
20. Yadav et al (2019) conducted the study on a popular khoa-based treat with a significant
proportion of milk solids is the burfi. One of the most well-known indigenous heat-
coagulated, partially dehydrated milk products in the country is khoa, which is highly favored
by a significant portion of the populace. This milk product from India is made by continuously
boiling milk until the correct texture and concentration (65-72% T.S.) are reached. The best
milk to use to make khoa is buffalo milk since it produces a smooth and soft result. The
results of this investigation demonstrate that response surface methodology was used to
optimize the process for developing burfi that included peanut powder in a laboratory
experiment. Burfi, sugar, and burfi were the primary ingredients in the burfi that was
manufactured. Based on sensory and physico-chemical qualities, trial no. 6 with 10% peanut
powder, 20% sugar, and 80% khoa was the optimum formulation. Nutrient-dense peanuts
are regarded as an essential source. For living things to expand and acquire energy, nutrition
is crucial. In addition to being high in calories, peanuts are a great source of vitamins,
minerals, antioxidants, and other nutrients that are necessary for good health. Burfi's
nutritional value has increased because peanuts are added, and it's also more affordable and
nutrient-dense than other burfi on the market.
21. Chukwumah et al (2007) conducted the study on Processed foods are the main way that
peanuts are eaten. While a lot of research has been done on the impact of processing on the
isoflavone content of legumes, none has been done on peanuts. This study set out to assess
how processing (boiling, oil- and dry-roasting) affected the phytochemical makeup of
peanuts. In comparison to oil- and dry-roasting, boiling significantly altered the
phytochemical makeup of peanuts. The highest overall flavonoid and polyphenol
concentration was found in boiled peanuts. Boiled peanut extracts had two- and four-fold
higher concentrations of biochanin A and genistein, respectively. Only the boiling peanuts
contained trans-Resveratrol, and the commercial product had a considerably (p < 0.05)
higher concentration. Four more peaks that were not seen in the raw peanut extracts may be
seen in the boiling peanut extracts' mass spectrometry and ultraviolet chromatograms.
22. Liu et al (2011)conducted the study on a investigations were conducted into how the
roasting process of producing aromatic roasted peanut oil (ARPO) altered the makeup of
volatile chemicals in peanut oil. Gas chromatography-mass spectrometry (GC-MS) in
conjunction with headspace solid phase microextraction (HS-SPME) was used to accomplish
the analyses. The N-heterocyclic chemical class has the largest relative percentage area (RPA)
of any volatiles found in ARPO, at 61.68%. The O-heterocyclic group came in second, with an
RPA of 24.57%. Twenty pyrazines were thought to be the main ingredients responsible for
ARPO's distinctively strong nutty/roasty flavor. During the roasting process, chemicals
 originating from Strecker degradation, lipid peroxidation, and Maillard reaction products
were the principal ones whose concentrations increased dramatically. The outcomes
unequivocally demonstrated that roasting was required to produce the distinctive
nutty/roasty scent of ARPO.
23. Pattee et al (2000) conducted the study on some roasted peanut quality sensory
characteristics are inherited. At the moment, using a trained sensory panel is the only way to
measure these characteristics. This is an expensive and drawn-out procedure. Other
approaches to assessing these qualities are desired in terms of time, money, and sample size.
The potential 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 examined because sweetness is the
most heritable trait and has a significant positive relationship to the roasted peanut trait.
This investigation confirmed previously published connections between bitter, roasted
peanut, and sweet peanut qualities. In addition to the positive link between total sugars and
the characteristic of roasted peanuts, there was also a negative correlation between total
sugars and the attributes of bitterness and astringency. Because the link varied throughout
market kinds, it was not possible to establish the expected generic association of sucrose or
total sugars to sweetness. The chemical components linked to the bitter principle, which
seem to alter the sweet response and obstruct the sensory perception of sweetness,
especially in the Virginia market-type, require more investigation. Additionally, in one market
type but not in another, specific carbohydrate components had noteworthy correlations with
sensory qualities. The intricacy of the interactions between the sensory qualities of sweet,
bitter, and roasted peanuts is revealed by these diverse correlations. By measuring total
carbs, it is possible to increase the effectiveness of selection for sweetness and roasted
peanut quality within two market categories. The fastigiate market-type would have the
highest efficiency, followed by the runner, according to the regression values.
24. Pallavi et al (2014) conducted the study on the nourishing peanut energy bar and jaggery
balls. Though it is a long-term strategy, the food-based approach is thought to be the most
sustainable of the various conceivable techniques to address the issue of malnutrition.
Therefore, investigating the potential for adding value to conventional products such as
energy bars, laddo, mathari, and biscuits may be a more effective way to increase the
consumption of micronutrients. High-energy foods are found in nutrition bars, which are
supplemental bars. There were two primary goals when starting this thesis. The first goal was
to use ANOVA to optimize the ingredient level. Finding the nutritional worth of the
ingredients—peanut, jaggery, pumpkin seed powder, and amaranth seed—was the second
goal. The organoleptic evaluation of the ―Jaggery Ball‖ and the ―Peanut Energy Bar‖
reveals that T2 (roasted peanut + jaggery + pumpkin seed powder + amaranth seed) had the
highest score. This means that the treatment and control groups had significantly different
p(p) values. T2 was followed by T0, T1, and T3 in that order. The addition of prepared mix
powder to the Peanut energy bar improved the nutritional composition of the best product,
T3. Protein content is 61.65g, Fat content is 177.2g, Fibre is 1.209g, and Carbohydrate
content is 516.59 g. Iron content is 21.84, Calcium content is 36.27, Vitamin C is 1.73, and
Energy is 497.32 (kcal). The moisture and ash content was discovered to be 10.87 percent
and 5.6g/100. ). With the addition of prepared mix powder to the jaggery ball, the
nutritional composition of the best product T2 increased. The moisture and ash levels were
found to be 31.29 percent and 10.47g/100, respectively. Contents: 171.51g of protein, 3.26g
of fiber, 38.99g of carbohydrates, 21.84g of iron, 36.27g of calcium, 1.73g of vitamin, and
385.25g of energy (kcal). The price of the T0 (8 Rs.), T1 (11.5 Rs.), T2 (11.25 Rs.), and T3 (11
 Rs.) peanut energy bars The jaggery balls T0 (4.5 Rs. ), T1 (9.9 Rs. ), T2 (9.55 Rs. ), and T3 (9.8
Rs.) cost different amounts. All age groups should be encouraged to consume peanut energy
bars and jaggery balls since they strengthen immunity, promote healthy physical
development, and enhance memory.
25. Abegaz et al (2006) conducted the study on peanut butter confections were kept at 21 C for
52 weeks with two antioxidant (TBHQ) levels (0 and 180 ppm), two sugar levels (0 and 4%),
and three moisture levels (0, 2, and 5%). A trained panel analyzed six sensory descriptors:
painty, rancid, sweet, bitter, roasted peanutty, and cardboard. Samples with intermediate
and high moisture content scored low on roasted peanutty and sweet, and high on
cardboard, painty, and rancid. In low moisture treatments, samples containing TBHQ scored
lower for painty, cardboard, and rancidity and higher for roasted peanutty flavor. The
addition of sugar reduced the rancidity and harshness of the peanut paste while increasing
its sweetness (P < 0.05). For every attribute, significant two-way interactions were found.
26. Nepote et al (2006) conducted the study on oxidative stability of roasted peanuts (RP) and
honey-roasted peanuts (HRP). On samples of HRP and RP kept at -15, 23, and 40 °C, chemical
and descriptive analyses were carried out. To ascertain the protective effect of honey coating
on the stability of the product, 126 days of storage were required for the chemical analyses,
peroxide and thiobarbituric acid reactive substance (TBARS) values, and descriptive analysis.
For both items, the oxidized and cardboard flavors grew while the roasted peanutty flavor
decreased with storage time, according to peroxide and TBARS readings. The addition of
honey coating offered defense against oxidation of the lipids.
27. Mestrallet et al ( 2004) conducted the study on characterizing the chemical and sensory
properties of roasted peanuts (RP) and honey-roasted peanuts (HRP) was the aim of this
experiment. A consumer test was used to assess the overall acceptability of these products,
and a trained panel conducted a descriptive analysis. In HRP and RP, percentages of protein,
oil, carbohydrate, and ash were examined. Protein, oil, and carbohydrates made up 21.06%,
45.56%, and 28.22% of HRP, respectively. Compared to HRP, RP has higher percentages of
protein and fats and lower amounts of carbohydrates. In HRP, the overall energetic value was
lower. A greater proportion of consumer panelists selected values of 8 (meaning very much)
for HRP, whereas a higher proportion of them discovered values of 6 (meaning slightly) for
RP. Eleven characteristics were listed by the trained panel: brown color, roughness, oxidized,
cardboard-like, roasted peanutty, bitter, sour, hardness, and crunchiness. RP has a more
roasted peanutty flavor than HRP. Compared to RP, the levels of roughness, sweetness, and
saltiness in HRP were higher.
28. Bansal et al (2017) conducted the study on defatted peanut flour was assessed for its
nutritional makeup and sensory quality, it was determined that 10.0% of peanut flour was
appropriate for mathi, tikki, and biscuits and 20.0% for seviyan and burfi. The scores for
overall acceptance were 8.08, 8.08, 8.18, 8.47, and 7.86. It was noted that the produced
goods were extremely nutrient-dense. The energy content of Mathi was 506.67 Kcal, 14.45%
protein, 28.10 mg calcium, and 4.10 mg iron. Tiki had 466.53 Kcal, 6.57% protein, 15.41 mg
calcium, and 0.62 mg 100 g iron. Biscuits had 570.90 Kcal of energy. Seviyan gave 439.68
Kcal, 27.19 percent of protein, 58.50 mg of calcium, and 4.80 mg of iron; burfi provided
64.28 Kcal of energy, 24.25 g of protein, 57.00 mg of calcium, and 4.50 mg of iron; 16.16
percent of protein, 26.50 mg of calcium, and 4.00 mg of iron 100−1 g iron. According to the
microbiological estimation, partially defatted peanut flour can be kept for longer than three
months in polythene bags without risk.
29. Yadav et al (2018) conducted the study on the most well-liked khoa-based milk sweet in India
is burfi, which has a smooth to granular texture, a firm body, and a white to light cream color.
 Different amounts of sugar are added, and additional ingredients are added according on
customer demand. A classic Indian delicacy made with sugar and concentrated milk is called
milk burfi. Peanuts are high in fiber, oil, and protein. Response surface methodology (RSM)
was used to optimize the levels of ingredients, such as sugar, khoa, and peanut powder, for
burfi's physico-chemical qualities. Experiment No. 6, which included 10% peanut powder,
20% sugar, and 80%, was the best formulation. The formulation that yielded the highest
projected scores for moisture, fat, carbohydrate, protein, and ash—12.255%, 62.29%, 33.09,
23.34, and 2.45%—was determined to be the best suitable for producing burfi enhanced
with peanut powder. Burfi's nutritional value has increased because peanuts are added, and
it's also more affordable and nutrient-dense than other burfi on the market.
30. Shete et al (2012) conducted the study on the organoleptic, chemical, and microbiological
quality of various burfi varieties available in Ahmednagar market, Maharashtra. The judges
gave the Fig burfi the highest approval rating and the Mango burfi the lowest. The results
showed that the market burfi samples had higher levels of coliform and standard plate count
when compared to plain burfi. They also had higher levels of moisture (17.10 to 25.87
percent), total solids (74.13 to 82.90 percent), fat (10.05 to 18.02 percent), protein (794 to
16.01 percent), total sugar (48.05 to 55.25 percent), free fatty acids (021 to 0.23 percent),
and ash (170 to 2.93 percent). The sample had a higher count of yeast and mold. The burfi
samples' sensory, chemical, and microbiological characteristics varied greatly.
31. Liu et al (2022) conducted the study on the nutritional content and functional characteristics
to meals can be achieved by mixing in peanut powder. Based on sensory acceptance, it was
developed. The most important aspect of sensory judgment is flavor. The primary method of
producing flavor compounds in peanut processing is heat treatment, which triggers three
chemical events: lipid oxidation, caramelization, and Maillard reactions. Protein, lipids, amino
acids, fatty acids, and unsaturated fatty acids are abundant in peanuts and act as volatile
precursors in these processes. The main odorants of the "baking aroma" are thought to be N-
heterocyclic compounds like pyrazine. Heat treatment, however, also modifies the nutritional
content of the finished product and impacts the solubility and other functional aspects of
peanut protein. On the other hand, proteins' actions during processing and storage are
influenced by their functional characteristics. The deep processing of plant protein—a viable
solution to the denaturation of proteins brought on by heat treatment—is now being studied
in peanut protein modification. In addition to suggesting the possibility of employing peanut
meal as a material to create IFPP, the paper briefly explains the characterisation and
mechanism of peanut flavor during heat treatment combined with solubilization
modification technology.
32. Park et al (2020) conducted research on the physicochemical characteristics of macaron
enriched with powdered peanuts (Arachis hypogaea L.) were assessed in this study. When
making the macarons, different amounts of peanut powder (10, 20, 30, 40, and 50%) were
applied. As the amount of peanut powder added to the macarons increased, the moisture
content gradually decreased and then increased after the addition of more than 40%. The
volume and weight of the macaron fell as the amount of peanut powder increased, with the
50% additional peanut powder group showing the noticeably lowest values. As the amount
of peanut powder increased, the sugar content and reduction in sugar content (%) dropped.
When more peanut powder was added, the macarons' pH tended to drop and their acidity
levels rose in comparison to the control group. Moreover, adding more peanut powder
dramatically reduced the macaron's lightness (L) values; in contrast, the Hunter color system
revealed a substantially higher redness (a) value. When the amount of peanut powder
increased, the texture's hardness decreased, according to Textural Profile Analysis.
 Chewiness and gummyness likewise displayed a similar decline in tendency. As a result, the
group with 50% more peanut powder displayed the least amount of chewiness, gumminess,
and hardness. After the sensory qualities were evaluated, the macarons with 30% peanut
powder added obtained the highest acceptability rating overall. When combined, our
findings suggest that adding the proper quantity of peanut powder to the macaron will
enhance its physiochemical qualities.
33. Yeh et al (2003) conducted the study on to create stable peanut spreads, the total fat content
and the proportion of stabilizer in total fat (PSTF) were optimized using the response surface
methodology. For children aged 9 to 13, peanut spreads enriched with five vitamins, two
minerals, and either 19% roasted soybean (PSS) or 14% nonfat dry milk (PSM) were designed
to meet their needs for an amino acid profile. For optimization, contour plots with response
surface regression models were produced within a specific range of total fat content (39% to
47%) and PSTF (1.2 to 3.2). If PSTF was constant, PSM's fat content had no effect on texture.
The stability and hardness of peanut spreads increased as PSTF rose.
34. Hasan et al (2013) conducted the research on Resveratrol, it is a significant stilbene
phytoalexin that is produced or stimulated in a variety of plant species as a component of
defensive mechanisms that shield plants from illness. Resveratrol comes in both trans- and
cis-isomeric forms, but only the trans-form is the most bioactive form and is associated with
longer life expectancy and a decreased risk of cardiovascular disease. The peanut plant
(Arachis hypogaea) and peanuts are receiving more attention owing to the presence of
resveratrol in the kernels and other components of the plant, including the leaves, roots, and
peanut shell, in addition to its uses in industry and food. Natural resveratrol obtained from
peanuts has recently grown in promise as a nutraceutical substance that improves human
health. Additionally, peanut butters, roasted peanuts, and boiling peanuts have all been
found to contain resveratrol. While resveratrol content in tiny and immature peanuts is
higher than in mature peanuts, resveratrol in peanuts can also be kept during heating or
processing. Furthermore, it has been discovered that a variety of external stressors, such as
microbial infection, wounding, UV light irradiation, ultrasonication, treatment with yeast
extract, and plant stress hormones, enhance the amount of resveratrol in peanut plants and
peanuts. Furthermore, four resveratrol synthase (RS) genes (RS1, RS2, RS3, and RS4) that
catalyze the synthesis of resveratrol have been found in peanuts, and up-regulation of the
genes is positively connected with increased resveratrol concentrations, according to
molecular level research. In this paper, we provide an overview of the natural phytoalexin
resveratrol's biosynthesis in peanuts and peanut plants, as well as its presence in a range of
peanut products. A synopsis of the biosynthesis pathway for resveratrol has been provided.
This paper also discusses how several external stressors, such as biotic and abiotic pressures,
can maximize resveratrol induction and/or elicitation in peanuts and peanut plants.
35. Singh et al (1991) conducted the study on peanuts, they are typically used as an oil source,
almost 4.5 million tons of protein are harvested worldwide each year. The three countries
that generate the most peanuts are China, India, and the United States. To address the issue
of protein caloric deficiency, a number of cereals and legume-based dishes have been
developed recently that use peanuts as a protein supplement. From the perspective of
sensory quality, peanuts in the form of flour, protein isolates, and meal in a blended product
have been found to be highly attractive. Although peanut protein lacks some important
amino acids, its actual digestibility is on par with that of animal protein. 35. Although
peanuts are typically used as an oil source, almost 4.5 million tons of protein are harvested
worldwide each year. The three countries that generate the most peanuts are China, India,
and the United States. To address the issue of protein caloric deficiency, a number of cereals
and legume-based dishes have been developed recently that use peanuts as a protein
supplement. From the perspective of sensory quality, peanuts in the form of flour, protein
isolates, and meal in a blended product have been found to be highly attractive. Although
peanut protein lacks some important amino acids, its actual digestibility is on par with that
of animal protein.