LEGUMES : GROUND NUT

DURGA BABU ( 119054 )

APARNA GUDIPATI ( 119035 )
PRATEEK ( 119080 )
RISHAV ANAND ( 119090 )
KILLADA SHALINI ( 119052 )
SAMEER (119118 )
AMEY SURYAWANSHI ( 119116 )
 CONTENTS
1. INTRODUCTION AND STRUCTURE
2. CHEMICAL COMPOSITION
3. NUTRITIONAL VALUE
4. IMPORTANCE ( HEALTH, FOOD CROP )
5. GROUNDNUT PROCESSING
6. GROUNDNUT : PRODUCTS
7. GROUNDNUT : BYPRODUCTS
 INTRODUCTION
 Groundnut introduction in India is considered to be through Jesuits
Father who followed Vasco Da Gama shortly after this landing in India
in 1498.
 Groundnut is an important oilseed and also a legume which is also
known as monkey nut ,earth nut ,peanut .
 Besides being an important source of vegetable oil ,it is also used as
an important source of food, food nutrition and fodder.
 The present production level of groundnut in India is around 8.2M
tones.
 Andhra Pradesh holds 2nd position ,in producing Groundnuts in India
after Gujarat.
 Classification
Genus : Arachis

Species : Hypogea

Kingdom : Plantae

Binomial name : Arachis Hypogea

Arachis : legume

Hypogea : Below the ground or soil

Subspecies :

1. Hypogaea ( virginia )
2. Hirsuta ( Peruvian )
3. Fastigiata ( Valencia )
4. Vulgaris ( Spanish )
STRUCTURE:
While studying the structure you should concentrate on aspects :
Structure of pod
Peanut Kernel
STRUCTURE OF GROUNDNUT
PEANUT KERNEL
1. Shell = outer coating in contact with
dirt .
2. Cotyledons= It is the main edible part
and oil is extracted mainly from that part
3. Seed coat = brown paper like covering of
edible oil .
4. Radical= embryonic at the bottom of the
a cotyledon which can be snapped off .
5. Plumule= embryonic shoot emerging
from the top of the radical.
STRUCTURE OF POD
CHEMICAL COMPOSITION
 It refers to the determination of the major constituents of feed and it is used to assess if a feed is
within its normal compositional parameters or somehow has been adulterated. It is majorly
partitioned nutrients in feed into 6 components: water, ash, crude protein, ether extract, crude fiber
and NFE ( Nitrogen feed Extract ).
 Nitrogen-free extract (NFE), more or less representing sugars and starches, is calculated by difference
rather than measured by analysis. When crude protein, fat, water, ash, and fiber are added and the
sum is subtracted from 100, the difference is NFE.
 Now coming to the chemical composition of a groundnut seed in various forms.
CHEMICAL COMPOSITION IN GROUNDNUT KERNEL (TESLA GERM AND
COTYLEDON):
 Testa/ seed coat : Basically comprises of maximum crude fibre, ash and long with
bioactive components such as phenolic, flavonoids and phytosterols.
 Germ : Major compositions include oil, reducing sugars. the germ doesn’t really have
much of moisture content.

 Cotyledon : it
comprises nearly
every constituent,
hence consumption
of it has many health
and nutrition
factors.
Most parts of the Groundnut have bioactive composition.

 Its a type of chemical found in

small amounts in plants and

certain foods (such as fruits,

vegetables, nuts, oils, and

whole grains)

These have actions in the

body that may promote good

health.
SUBSPECIES OF GROUNDNUT AND ITS BIOACTIVE COMPOSITION
 NUTRITIONAL VALUES OF GROUNDNUT

 Oil content = 44- 55 %

 Protein content = 22- 32 %
 Soluble sugars = 8-14%
 Rich in Ca, Fe, Vitamin B, Vitamin E.
 Cake = 45-50% proteins – Rich in all amino acids except Leucine
& Methionine
 Anti-nutritional factors – Trypsin inhibitor & Phytic acid
(inactivated by boiling & roasting).
 Nutritional Features of Groundnut

 The groundnut is particularly valued for its protein content

(26%).
 On equal weight basis (Kg for Kg) , groundnuts contains more
protein than meat and about two half times more than eggs.
 Being an oil seed crop ,it contains 40 to 49% of oil.
 In addition to protein and oil, groundnuts are a good source
Of Calcium ,phosphorus, Iron , Zinc and Boron .
 The groundnuts also contains vitamin E and small amounts of
vitamin B complex.
 High in calories, 5.6 calories nut-1 ( calorific value of 567).
Nutritional value of peanuts per 100g
GROUNDNUT : IMPORTANCE IN CONTROLLING AND LOWERING
RISK OF CHRONIC DISEASES
 Groundnuts are immensely rich in potassium, calcium, phosphorus and
B vitamins which offers us with a host of health benefits. Groundnuts
are a great blend of healthy fats, protein and fibre that curbs your
appetite, lowers the risk of heart disease and regulates blood glucose
levels.
Groundnuts in Ayurveda:

 Referred as Kalaya in ancient Ayurveda, groundnuts found mention in the ayurvedic texts around 14th
century for its ability to balance, heal and treat those health conditions caused due to kapha and pitta
doshas. The traditional medicine practitioners recommend peanuts for battling skin and hair
conditions, memory loss, diabetes, weight loss and more.
 MEMORY BOOST : Groundnuts improve functioning of the brain, due to its ample amounts of Vitamin
B3 and niacin present.Loaded with flavonoids, these yummy nuts stimulate the functioning of brain by
increasing the blood flow to the brain.

Controls Diabetes:

 Groundnuts are an ideal snack for the diabetics as it aids in lowering blood sugars. Grab a fistful of
roasted peanuts to control hunger pangs and also to prevent sudden spike in the levels of blood sugars.
Studies reveal that groundnuts are loaded with 21% of manganese for every 100 grams which plays a
major role in absorption of calcium, regulation of blood sugar

Heart health :

 Heart disease is one of the leading causes of death worldwide.Observational studies indicate that
eating peanuts, as well as other types of nuts, may protect against heart disease .These benefits are
likely the result of various factors. Notably, peanuts contain a number of heart-healthy nutrients.
These include magnesium, niacin, copper, oleic acid, and multiple antioxidants, such as resveratro l
 IMPORTANCE AS A FOOD CROP (CASH CROP)
 It is one of the world’s fifteen leading food crops and cultivated throughout the
world. It is among the most important foods in international trade.
 Groundnut is a cash crop and useful rotation crop. It is easy to grow,
withstands drought to some extent and so a choice crop for dry farming. It is
soil erosion resistant crop.Being a legume crop it can fix atmospheric nitrogen.
Thus maintains soil fertility. Being a legume crop it can fix atmospheric
nitrogen. Thus maintains soil fertility. All parts of this plant can be
commercially used.
 Groundnut is consumed in many ways and various forms.
The plant stalks are fed to cattle in the form of green, dried and
silage.Groundnut shell, haulms and hay are good fodder. Groundnut cake is a
good feed for livestock and it is also used as manure.
PROCESSING OF GROUNDNUT
HARVESTING :
 The groundnut plants are annually harvested by being pulled or dug up. This is
usually called ‘lifting’. There are various designs of equipment available to assist in
lifting groundnuts.

CLEANING :

 Peanuts Are taken from the farm to be further cured (if necessary), cleaned,
stored, and processed for various uses (oil production, roasting, peanut butter
production, etc.).

SHELLING:

 Shelling begins with separating the foreign material with a series of screens,
blowers, and magnets. The cleaned peanuts are then sized with screens (size
graders). Sizing is required so that peanut pods can be crushed without also
crushing the peanut kernels
STRIPPING :
 This is the process of removing groundnuts in-shell from the haulm after lifting and,
usually, drying. This is normally done by hand and is a tedious and time consuming
operation. The pods are removed by picking or flailing

IN-SHELL PROCESSING :
 Some peanuts are processed for in-shell roasting. Processing begins with separating
foreign material (primarily soil, vines, stems, and leaves) from the peanut pods using
a series of screens and blowers. The pod are then washed in wet, coarse sand that
removes stains and discoloration.

ROASTING:
 This process is applicable only after the peanuts are ready to be cooked Roasting dries
the Peanuts further and causes them to turn brown as peanut oil stains the peanut
cell walls. Following Roasting, peanuts are prepared for packaging or for further
processing into candies or peanut butter.
This concludes the processing of groundnut, the below mindmap is a bird’s eye view of the steps involved:
GROUNDNUT : PRODUCTS
PEANUT OIL
 Peanut oil, also known as groundnut oil or
arachis oil, is a vegetable oil derived from
peanuts.
 It is used in general cooking, and in the case of
roasted oil, for added flavor.
 Peanut oil, as with other vegetable oils, can be
used to make soap by the process of
saponification
 Its major component fatty acids are oleic
acid ,linoleic acid and palmitic acid . The oil
also contains some stearic acid, arachidic acid,
lignoceric acid and other fatty acids.
PEANUT FLOUR

 Peanut flour is made from

crushed, fully or partly defatted
peanuts. Peanut flour, depending
on the quantity of fat removed, is
highly protein-dense, providing
up to 52.2 grams per 100 grams
PEANUT BUTTER
 One of most popular product of peanut is
peanut butter
 Peanut butter is a food paste made from
dry-roasted peanuts.
 Peanut butter actually supplies all 3
macronutrients in 1 serving -
carbohydrates, protein and fat.
 It’s a great source of vitamin E, vitamin
B3, vitamin B6, folate, magnesium,
copper and manganese.
PEANUT CHIKKI
 It is a simple combination of nutritious components like groundnut,
puffed rice, along with jaggery.
 It is prepared by mixing roasted groundnuts in a hot slurry sugar.
 It is highly nutritive and has comparatively longer life
GROUNDNUT: BY PRODUCTS
GROUNDNUT HULL
 Groundnut hull forms about 25% of total pod mass produced.
 Hull contain more than 60% fiber and therefore has low digestibility.
 Hull is used to make charcoal, activated carbon and also as cattle feed
 It’s hush ash can be used as an substitute for Portland cement up to
some extent.
GROUNDNUT MILK
 Peanut Milk is a imitated beverage prepared by peanuts and water
 It does not contain lactose hence suitable for people with lactose
intolerance.
 It can be used as substituted 20%milk in ice cream production.
GROUNDNUT PROTEIN ISOLATE
( CHEESE )
 Protein isolate are white and free from nutty flavor.
 These isolates can be replace about 80% of milk solids without changing the
texture, and about 60% without loss of flavor and color.
PEANUT MEAL
 Peanut meals are well separated from peanut kernel after oil
extraction. This separation results in another by-product, peanut pulp.
 After the peanut oil is extracted, the protein content in the cake can
reach 50%. It also contains other functional components, such as
peanut lectin, and resveratrol. Generally, the peanut meals are divided
into the fresh or dry meal.
 These protein rich peanut meals are widely used to feed all livestock.
THANK YOU FOR BEING
PATIENT