The peanut (Arachis hypogaea L.) is better known worldwide as groundnut and to a much lesser extent as earthnut, monkeynut and goobers. It is one of nature’s most nutritious seeds and one of the world’s most popular and universal crops, cultivated in nearly 100 countries in all six continents. Because it is so flavourful while containing only a few antinutritional factors, it is consumed as a snack in a wide variety of ways, the only limitation being one’s imagination and inventiveness. The peanut is also a major source of edible oil and protein meals considered to be highly valuable in human and animal nutrition.


Peanut Butter Arachis Hypogaea Protein Efficiency Ratio Limit Amino Acid Peanut Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Afolabi, O.A., qofeitimi, E.O. and Oke, O.L. (1988) Chemical and clinical evaluation of ground nut-maize gruel (Epa-Ogi) in the amelioration of protein-energy malnutrition in developing countries. Nutr. Rep. Int., 36,621–8.Google Scholar
  2. Ahmed, E.M. (1986) Lectin quantification in peanut and soybean seeds. Peanut Sci., 13(1), 4–7.CrossRefGoogle Scholar
  3. Ahmed, E.M. and Applewhite, J.A. (1988) Characterization of trypsin inhibitor in Florunner peanut seeds (Arachis hypogaea L). Peanut Sci., 15(2), 81–4.CrossRefGoogle Scholar
  4. Ahmed, E.M., Ali, T. and Sitren, H.S. (1988) Extraction and purification of lectins from Florunner peanut seeds. Peanut Sci., 15(2),44–7.CrossRefGoogle Scholar
  5. Alid, G., Yamez, E., Aguilera, J.M. et al. (1981) Nutritive value of an extrusion-texturized peanut protein. J. Food Sci, 46, 948–9.CrossRefGoogle Scholar
  6. Anantharaman, K. and Carpenter, K.J. (1969a) Effects of heat processing on the nutritional value of groundnut products. 1. Protein quality of groundnut cotyledons for rats. J. Sci. Food Agric, 20, 703–8.CrossRefGoogle Scholar
  7. Anantharaman, K. and Carpenter, K.J. (1969b) Trypsin-inhibitory and growthepressing activities of groundnut skins. Proc. Nutr. Soc, 28, 46A.Google Scholar
  8. Ayers, J.L. and Davenport, B.L. (1977) Peanut protein: a versatile food ingredient.J. Am Oil Chem. Soc, 54, 109A–111A.CrossRefGoogle Scholar
  9. Begum, N., Hussain, T., Afridi, B. and Hamid, A. (1991) Effect of supplemental feeding on pregnant women on birth weight of the new bom. Plant Foods Human Nutr., 41, 329–36.CrossRefGoogle Scholar
  10. Chandrasekhara, M.R., Ramanna, B.R., Jagannath, K.S. and Ramanathau, P.K. (1971) Milione vegetable toned milk: use of peanut expands supply of milk. Food Technol., 25, 32–4.Google Scholar
  11. Chopra, A.I.K, and Sidhu, G.S. (1967) Nutritive value of groundnut (Arachis hypogaea). 2. Biological evaluation of different varieties of groundnuts grown in the Punjab. Br. J. Nutr., 21, 583–6.CrossRefGoogle Scholar
  12. Clifford, J.I. and Rees, K.R. (1967) The action of aflatoxins Ba on the rat liver. Biochem J., 102, 65–75.Google Scholar
  13. Cobb, W.Y. and Johnson, B.R. (1973) Peanuts: Culture and Uses. American PeanutResearch Education Association Publication.Stone Printing Press, Roanoke, VA.Google Scholar
  14. Conkerton, E.J. and Ory, R.L. (1985) Peanuts as food proteins. In Developments in Food Proteins — 5. (ed. B.J.F. Hudson), Elsevier Applied Science Publishers, London.Google Scholar
  15. Daghir, N.J., Ayyash, B. and Pellet, P.L. (1969) Evaluation of groundnut meal protein for poultry. J. Sci. Food Agrie, 20, 349–54.CrossRefGoogle Scholar
  16. Devi, R., Boralkar, M.A. and Hamdapukar, V.R. (1990) Nutritional improvement of a traditional weaning food mix (Sattu). Food Nutr. Bull, 12, 323–4.Google Scholar
  17. Elliot, L. (1965) Beyond fame and fortune. Readers Digest, 86, 261–85, 288–310.Google Scholar
  18. FAO (1990) Production Yearbook. Food and Agriculture Organization of theUnited Nations, Rome.Google Scholar
  19. FAO/WHO (1973) Energy and Protein Requirements. FAO Nutritional Meeting Series no. 52. WHO Technical Report Series no. 522. Food and AgricultureOrganization of the United Nations, Rome.Google Scholar
  20. Heathcote, J.G. and Hibbert, J. (1977) Aflatoxins: Chemical and Biological Aspects. Elsevier Science Publishers, Amsterdam.Google Scholar
  21. Higgins, B.B. (1951) Origin and early history of peanuts, and economic importance of peanuts, in The Peanut, National Fertilizer Association, Washington, DC.Google Scholar
  22. Joseph, A.L., Berry, B.W., Wells, L.H. et al. (1978) Utilization of textured peanut grits in frankfurters. Peanut Sci, 5, 61–4.CrossRefGoogle Scholar
  23. Khalil, J.K. and Chughtai, M.I.D. (1983) Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan. Qual Plant. Plant Foods Hum. Nutr., 33, 63–70.CrossRefGoogle Scholar
  24. Khan, M.N., Rhee, K.C., Rooney, L.W. and Cater, CM. (1975) Bread making properties of aqueous processed peanut protein concentrates J. Food Sci, 40,580–3.CrossRefGoogle Scholar
  25. Lotan, R., Skutelsky, E., Danon, D. and Sharon, N. (1975) The purification, composition and specificity of the anti T Lectin from peanut (Arachis hypogaea).J. Biol. Chem., 250, 8518–23.Google Scholar
  26. Mathews, R.H., Sharpe, E.J. and Clarke, W.M. (1970) The use of some oilseed flours in bread. Cereal Chem., 47, 181–9.Google Scholar
  27. Miller, J. and Young, C.T. (1977) Protein nutritional quality of Florunner peanut meal as measured by rat bioassy J. Agric. Food Chem., 25, 653–7.CrossRefGoogle Scholar
  28. Miller, J., Dixon, R. and Young, C.T. (1978) Protein nutritional quality of meals made from several cultivars of peanuts as measured by rat bioassay. Peanut Sci., 5, 19–22.CrossRefGoogle Scholar
  29. Mir, Z. and Hill, D.C. (1979) Nutritional value of peanut meals from Ontariogrown peanuts compared with a meal from US grown peanuts and a soybean meal. J. Can. Inst. Food Sci. Technol, 12(2), 56–60.Google Scholar
  30. Nagaraj, H.K. and Subramanian, N. (1974) Studies on groundnut protein concentrates prepared by alcohol and acid washing of the defatted flour, J. Food Sci. Technol, 11(2), 54–7.Google Scholar
  31. Prentice, A.M., Whitehead, R.G., Watkinson, M. et al. (1983) Prenatal dietary supplementation of African women and birth weight. Lancet, i, 489–92.Google Scholar
  32. Ranhotra, G.S. (1980) Nutritional profile of high protein cookies. Cereal Foods World, June, 308–9.Google Scholar
  33. Ranhotra, G.S., Lee, C. and Gelroth, J.A. (1980) Nutritional characteristics of high protein cookies. J. Agrie. Food Chem., 28, 507–9.CrossRefGoogle Scholar
  34. Rayner, E.T., Dollear, F.G. and Codifer, L.P. (1970) Extraction of aflatoxins from cottonseed and peanut meals with ethanol, J. Am. Oil Chem. Soc, 47, 26.CrossRefGoogle Scholar
  35. Rhee, K.C. (1985) Peanuts (groundnuts), in New Protein Foods, (eds A.M. Altschul and H.L. Wilcke), Food Science and Technology Series, Academic Press, New York.Google Scholar
  36. Rhee, K.C, Natarajan, K.R., Cater, CM. and Mattil, K.F. (1977) Processing edible peanut concentrates and isolates to inactivate aflatoxins J. Am. Oil Chem. Soc, 54, 245A–249A.CrossRefGoogle Scholar
  37. Rooney, L.W., Gustafson, C.B., Clark, S.P. and Cater, CM. (1972) Comparison of the baking properties of several oilseed flours. J. Food Sci., 37, 14–18.CrossRefGoogle Scholar
  38. Rosengarten, F. (1984) The Book of Edible Nuts. Walker Press, New York.Google Scholar
  39. Sanchez, A., Fuller, A.B., Yahiku, P.Y. and Baldwin, M.V. (1972) Supplementary value of black-eye peas, peanuts and egusi seed on the typical West African diet of plant origin. Nutr. Rep. Int., 6, 171–9.Google Scholar
  40. USDA (United States Department of Agriculture) (1986) Composition of Foods: Legumes and Legume Products. United States Department of Agriculture, Human Nutrition Information Service. Agriculture Handbook no. 8–16. Washington, DC.Google Scholar
  41. USDA (1992) Foreign Agricultural Service Circular. United States Department of Agriculture, Washington, DC.Google Scholar
  42. Walker, A. (1982) Physiological effects of legumes in the human diet. J. Plant Foods, 4, 5–14.Google Scholar
  43. Yu, F.L. (1977) Mechanisms of aflatoxin B1 inhibition of rat hepatic nuclear RNA systems. J. Biol Chem., 252, 3245–51.Google Scholar

Copyright information

© E. Nwokolo and J. Smartt 1996

Authors and Affiliations

  • E. Nwokolo

There are no affiliations available

Personalised recommendations