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Not AvailableGroundnut or peanut (Arachishypogaea L.) is an annual legume of indeterminate growth habit and it's primarily grown for its high quality edible oil (44–56%) and easily digestible protein (22–30%) in its seeds. Groundnut seeds also contain carbohydrates (10–25%), a rich source of vitamins (E, K, and B complex), minerals (Ca, P, Mg, Zn, and Fe), and fiber. It is utilized directly as food or used in confections. The use of edible large/bold seeded groundnut kernels is generally referred as confectionery, and Hand Picked Selection (HPS) groundnut. Globally 50 per cent of groundnut produce is used for oil extraction, 38 per cent for confectionary use and 12 per cent for seed purpose. In India, about 80 per cent is used for oil extraction, 11 per cent as seeds, 8 per cent as direct food and one per cent for export to other countries (Sharma et al., 2017). Edible groundnuts are consumed or utilized in a variety of ways. Important among them are peanut butter, roasted and salted kernels, preparation of candies and kernels are flaked as cake or biscuit decoration. Apart from the above uses, HPS groundnut is also recently used in the preparation of protein concentrates and protein isolates. Quality requirements of HPS groundnut largely depend on the end use of the commodity. Quality requirements for HPS groundnut kernels are cleanliness, fully developed, regular and uniform shape, pink/light brown colour, tender and crisp kernel with relatively soft texture, nutty and sweetflavor, ease of blanching (>60%),moisture content of 5%, <1% free fatty acid (FFA) content, aflatoxin free(below 5 ppb), greater proportion of sound mature kernels (SMK), 100 seed weight exceeding 55 g, >11% of sugar content, high O/L ratio, high protein (>30%) and low oil content (<45%). Since oil content affects cooking time, it is important only when groundnuts are used for roasting. Seed mass is another important attribute to confectionary quality; however like yield and yield parameters, it is highly influenced by environment. The taste and sensory attributes of roasted groundnuts are associated with carbohydrate components of the kernel. Seed colour and shape and flavor are the other important confectionary attributes. Blanchability is removal of testa or seed coat (skin) from raw or roasted groundnuts and this attribute is of economic importance in processed groundnut food products, which include peanut butter, salted groundnuts, candies, and bakery products and groundnut flour. The premium price for the export quality of confectionery groundnut was high compared to normal produce. There are many varieties having most of the useful confectionery traits like BAU 13, GJG- HPS-1, TKG 19A, ICGV 86564, GG 20, Birsa Bold 1, ICGV 92206, ICGV 90173, Somnath and Mallika which can be cultivated as confectionery groundnut at target locations.Not Availabl

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Not AvailableGGE biplot analysis to identify stable high yielding groundnut genotypes under limited P available conditions.Not Availabl

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Not AvailableTwenty groundnut genotypes were evaluated for 14 characters to study the genetic variability parameters, correlation coefficient and path analysis. Analysis of variance showed highly significant differences among genotypes for all the studied characters indicating that adequate variability was found among the genotypes studied for these characters. Days to 50% flowering, number of pods/plant, 100 pod weight, 100 sound mature kernel and sound mature kernel had high heritability coupled with high genetic advance as per cent of mean and medium to high genotypic coefficient of variation indicating selection would be rewarding for improving these traits because of greater control of additive gene effects, while the traits like primary branches per plant, pod yield and kernel yield had moderate GCV and heritability along with high genetic advance as per cent of mean revealed heritable component of genetic variance playing greater role in expression of these traits and selection would be effective. For seed size and quality related traits, medium heritability along with low genetic advance as per cent of mean was observed for KL/KW ratio, protein content, oil content and sugar content indicating high influence of environment on expression of these traits. Genotypic correlation coefficients revealed that pod yield had significant and highly positive correlations with plant height, primary branches per plant, pods per plant, 100 pod weight, 100 sound mature kernel, kernel yield and harvest index, while negative and significant for days to 50% flowering. 100 sound mature kernel and pods per plant had high positive direct effect and also highly significant positive correlation with pod yield. Therefore, selection for both component traits may helpful in identifying genotypes with high pod yield in groundnutNot Availabl

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Not AvailableGroundnut is considered as an important oilseed crop throughout the world and having a unique nutritional composition. According to the utilization pattern groundnut can be categorized into oil types and confectionary types. In confectionary type, there are some important trade attributes. In developing new varieties with quality characteristics for confectionary products seed size is one of the important traits. Kernel size coupled with the nutritional quality will determine the worth of groundnut for direct consumption or export. Focusing on this objective at ICAR-DGR, Junagadh several crosses were attempted resulting in development of large seed advanced breeding lines (ABLs) from the past two decades. Evaluation of selected promising 40 large seed ABLs in two locations (Junagadh and Bikaner) in two seasons (Kharif, 2019 and 2020) along with three checks, RG 599-3, Mallika and Girnar 2 sorted a promising genotype, PBS 29079B, Virginia runner advanced breeding line developed using pedigree method. It recorded significant difference for seed characters like kernel length (KL), kernel width (KW), hundred kernel weight (HKW), shelling percent (SP), and hundred pod weight (HPW). At Bikaner it recorded large mean seed size (HKW -121.9 gm; KL- 2.21 cm and KW- 1.03 cm) with moderate oil (48%) and high protein (30.39%) in two seasons whereas at Junagadh it recorded high mean HKW of 72.52 gm, mean KL as 1.7 cm and mean KW as 0.74 cm with moderate oil (47.5%) and high protein (31.33%) in two seasons compared to checks. The overall mean for seed size in four seasons (two locations in two seasons) is 97.21 g of HKW, 1.95 cm of KL and 0.88 cm of KW. Even though the range for mean seed size varied because of soil effect, it showed stable superiority over checks in all the traits in both the locations. This Virginia runner advanced breeding line is suitable for confectionery purpose which can be released as a variety after further evaluation or can be used as donor parent in groundnut hybridization programme to improve confectionery qualities.Not Availabl

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Not AvailableForty eight germplasm collections were evaluated for pod yield and its attributes during summer 2018 and 2019. High heritability coupled with high GAM were observed for pod yield per plant, HPW, HKW and kernel length indicating that selection for these characters could be more effective due to additive gene action. Pod yield per plant correlated significantly and positively with SP, SMK, and kernel length to width ratio. Both DFI and DFF correlated significantly and negatively with pod yield per plant. SLA had low heritability and GAM. Genotypes NRCG 14507, NRCG CS 254, NRCG CS 313 and Girnar 1 showed early flowering initiation (35 DAS). The surrogate trait of water use efficiency (SLA) was lowest (15070%). Genotypes NRCG 10620 and TG 39 exhibited higher yields over two summer seasons.Not Availabl

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Not AvailableThe nutritional quality and food use of groundnut (Arachis hypogaea L.) is mainly governed by oil, fatty acids, protein, and moisture content of kernels. The breeding for higher proportion of oil, protein, and oleic acid in the kernels is an important objective, which needs a non-destructive, rapid, and reliable method for routine estimation in relatively large breeding populations. The present study reports the development of calibration equations in near-infrared reflectance spectroscopy (NIRS) for rapid and non-destructive estimation of kernel quality. Mode of inheritance pattern of a high oleic trait in groundnut was also studied. The best equation for each trait was selected based on the coefficient of determination in calibration and for cross-validation. The current equation gave high fidelity with the reference to biochemical value as indicated by high values of coefficient of determination in external validation (r2 ) for oleic acid (r2 = 0.96), linoleic acid (r 2 = 0.96), moisture (r 2 = 0.96) and moderate for oil (r 2 = 0.89), protein (r 2 = 0.83) and palmitic acid (r 2 = 0.80). The study further developed an efficient NIRS equation to deploy in groundnut breeding. The high oleic trait inheritance pattern was studied in F2:3 population derived from a cross between Spanish bunch normal oleic ICGV 06420 and high oleic SunOleic 95R parents. The results showed duplicate recessive inheritance pattern with a segregation ratio of 15: 1 (normal oleic: high oleic). The outcomes from the inheritance study helps to breed groundnut cultivars for high oleic trait.Not Availabl

Groundnut quality as influenced by processing techniques

Not AvailablePresent study investigated the effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and nom-resistant starch (NRS) because nutritional potential in this regard has not been explored so far. Other than RS and NRS, phytic acid (PA), iron (Fe), PA/Fe molar ratio, total antioxidant activity and sugars were analyzed. Roasting for 12 min at 160°C caused an increase in RS (61.1%) and NRS (67.2%) content in GAUG-10 genotype. Microwave (MW) irradiations for 3 min at 900W had shown increase in total antioxidant activity, being highest in Kadiri-6 (37%). Soaked kernels (8h) showed increase in Fe content and PA/Fe molar ratio, whereas caused reduction in PA. Sucrose and stachyose were the major sugars. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content. Variation in nutritional and anti-nutritional traits related to processing techniques in groundnut suggests level of genotypic tolerance.Not Availabl

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Not AvailableThe effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and non-resistant starch (NRS), along with phytic acid (PA), iron (Fe), PA/Fe molar ratio and sugars were studied. Changes in RS and NRS content after processing have not been reported yet. Roasting for 12 min at 160 ◦C caused an increase in RS (61.1 %) and NRS (67.2 %) content in the GAUG-10 genotype. Water-soaking of kernels for 8 h reduced the amount of PA and increased the amount of Fe and the molar ratio of PA/Fe. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content in groundnut kernels. Variation in nutritional and antinutritional traits of groundnut influenced by processing technique suggests a degree of genotypic tolerance.Not Availabl

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Not AvailableTwenty groundnut genotypes were evaluated for 14 characters to study the genetic variability parameters, correlation coefficient and path analysis. Analysis of variance showed highly significant differences among genotypes for all the studied characters indicating that adequate variability was found among the genotypes studied for these characters. Days to 50% flowering, number of pods/plant, 100 pod weight, 100 sound mature kernel and sound mature kernel had high heritability coupled with high genetic advance as per cent of mean and medium to high genotypic coefficient of variation indicating selection would be rewarding for improving these traits because of greater control of additive gene effects, while the traits like primary branches per plant, pod yield and kernel yield had moderate GCV and heritability along with high genetic advance as per cent of mean revealed heritable component of genetic variance playing greater role in expression of these traits and selection would be effective. For seed size and quality related traits, medium heritability along with low genetic advance as per cent of mean was observed for KL/KW ratio, protein content, oil content and sugar content indicating high influence of environment on expression of these traits. Genotypic correlation coefficients revealed that pod yield had significant and highly positive correlations with plant height, primary branches per plant, pods per plant, 100 pod weight, 100 sound mature kernel, kernel yield and harvest index, while negative and significant for days to 50% flowering. 100 sound mature kernel and pods per plant had high positive direct effect and also highly significant positive correlation with pod yield. Therefore, selection for both component traits may helpful in identifying genotypes with high pod yield in groundnut.Not Availabl