Groundnut (Arachis hypogaea L.) is an annual legume crop, belongs to Leguminoseae family. It is also known as peanut, earthnut, and monkeynut. It is the largest source of edible oil and ranks 13th among the food crops as well as 3th most important oilseeds crops of the world. Groundnut is grown in tropical and sub-tropical regions and in the continental part of temperate countries. The seed (kernels) contains up to 50% of a non drying oil (40-50% fat), 20-50% protein and 10-20% carbohydrate. Among the various oilseed crops, groundnut alone accounts for 10.2 lakh hectares of the oilseeds area and 8.1 million tons of total production in India. Groundnut kernels are important source of vitamin E, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium. Groundnut kernels are consumed directly as raw, roasted or boiled and making sweets. The oil is also extract from the kernel and utilizes culinary purpose.It contains 7.0 to 8.0 % N, 1.5 % P2O5 and 1.0 % K2O.

Auteur

R.N. Daki: He did M.Sc. (Agri.) under the guidance of Dr. B.K. Sagarka, Professor & Head, Department of Agronomy, JAU, Junagadh (Gujarat). Satyakumari Sharma: She did Ph.D. (Agri.) Department of Agronomy from JAU, Junagadh (Gujarat). He has severals research papers and articles in reputed journals and best oral awarded in national seminar.