Groundnut plant

 Botanical name: Arachis hypogaea linn.

Family ;leguminose

(sub-family : Papolinaceae) or Family : Faaceae

Common English name : Bhuimug, shengdana

Source : (for vegetable oil) Seeds



Plants






        South America is the center of origin of groundunt. From Brazil in South America, the crop spread to West indies, Peru and Africa. In India it is introduced by Protugese travellers, from Africa.


Morphology

        Herbaceous annual, with bectrial nodules on the lateral branches of the tap root system, stem cylidrical, hairy, leaves pinnate with two pair of leaflets, flowers axillary yellow, the fertilized ovary after entering into soil develops into a pod, which is with one to five seeds each seed with two thick cotyledons; the shell of the pod consists of outer spongy layer, middle hard and woody layer and thin papery layer.

        Groundnut is an important ratation crop of the Kharif season. In requires 120 to 140 days for maturation. According to their habit two forms of groundunt are under cultivation bunch tyep and spreading type. some consider these two forms as two subspecies viz, fastigiata for bunch type and procumbens for sprading type.


Areas of cultivation in India and varieties used for cultivation.

        In india, groundnut is cultivated in Gujarat, Tamilnadu, Uttar pradesh, Maharashtra. Improved varieties under cultivation are T.M.V 1,2,3,4  Spanish-5, HGH 7,8,10 Karad-4.11, AK-12.24, Faizpur - 

5



        General Charcteristics of Groundnut Oil : groundnut oil is obtained from the seeds ( thick cotyledons) of Arachis hypogaea. It is non drying, yellowish coloured vegetable oil, By hydrogenation. Groundnut oil is changed to solid edible fat, commercially known as Vanaspati ghee, Both groundnut oil and vanaspati ghee are edible products and are mainly used for cooking purpose.

 


Economic Improtance

1. Filtered or refined groundnut oil is mainly used for cooking purposes.

2.Groundnut keernels are rich and cheap source of proteins and therefore, eated raw, fried, salted and cooked. The are added in small amount in many food preparation.

3. In south India groundnuts are used in preparing chuteny by crushing them with chilled chillies, salt, cumin etc. and water.

4. After harvesting the pods, the groundnut plants are used as cattle feed,in green state or dried and converted into hay or after convrting into silage.

5. Groundnut milk and groudnut curd are prepared by crushing fresh soaked grounduts and both the products are used as source of proteins.

6. Vanaspati ghee is prepared by hydrogenation from groundnut oil.

7. Oil cake is rich in proteins and used as cattle feed and poultry feed. It is also used as fertilizers for some cash crops like banana, vegetables etc.

8. Groundnut oil is used for soa making, in shaving creasms, pomades and in cold creams. It is also used in leathedr dresing, furniture creams, candles and glyecring. The oil is also used as lubricant and illuminant.

9. The groundnut oil is used for preparation of concentrated soluatuons of vitamins A and D.

10. groundnut shells are used in the manufacture of activate carbon, acetic acid, alcohol and acetone. They are also used as fuel. 


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