Grains like peanuts, wheat, oats, and barley require lower temperatures for grain
filling. However, shorter winters and longer summers has greatly reduced the yield.
Recent simulations of future climatic conditions revealed that peanut production will
be almost down to zero with soaring daytime temperatures and low nighttime
temperatures, even with the increased carbon dioxide in the atmosphere. This is
because peanuts require a warm climate for optimum growth; however, extremely
high temperature, heat waves, and drought are counterproductive for yield. Therefore, scientists are currently working on developing drought-resistant species of
peanut plants that maintain a high yield even under hot and dry conditions
(Kottapalli et al. 2009).
4.1.12 Conclusion
Arachis hypogaea, commonly known as the groundnut or peanut, is an annual
herbaceous legume and is mostly grown in in tropical and temperate. Peanuts are a
composite food consisting of a wide variety of nutrients, such as carbohydrates,
proteins, lipids, ten types of vitamins, ten types of minerals, and a good dose of fiber.
Bioactive compounds have also been isolated from peanuts that include flavonoids,
phytosterols, amino acids, and stilbenes. Large-scale clinical studies have shown that
regular peanut consumption has a positive effect on CHD, type 2 diabetes,
Alzheimer’s, and CVD. These bioactive compounds also have anti-inflammatory,
antioxidant, anticancer, and antitumor activities. Potential health concerns regarding
peanuts include allergies and contamination with aflatoxins. Peanuts are widely used
in the food industry for the production of flour, protein concentrates and isolates,
confectionaries, oils, and beverages. However, global warming is posing a great
threat to peanut cultivation which can drastically reduce its yield over the coming
years, and hence, necessary steps should be taken to control the situation.
References
Adebowale YA, Schwarzenbolz U, Henle T (2011) Protein isolates from Bambara groundnut
(Voandzeia Subterranean L.): chemical characterization and functional properties. Int J Food
Prop 14(4):758–775
Adeboye A, Fayemi O, Bamgbose A, Adewunmi A, Sobowale S (2018) Towards the development
of peanut–wheat flour composite dough: influence of reduced-fat peanut flour on bread quality. J
Food Process Pres 42(1):e13385
Agati G, Brunetti C, Di Ferdinando M, Ferrini F, Pollastri S, Tattini M (2013) Functional roles of
flavonoids in photoprotection: new evidence, lessons from the past. Plant Physiol Biochem
72:35–45
Aires V, Delmas D, Le Bachelier C, Latruffe N, Schlemmer D, Benoist J-F, Djouadi F, Bastin J
(2014) Stilbenes and resveratrol metabolites improve mitochondrial fatty acid oxidation defects
in human fibroblasts. Orphanet J Rare Dis 9(1):79
4 Groundnut (Peanut) (Arachis hypogaea)
115
filling. However, shorter winters and longer summers has greatly reduced the yield.
Recent simulations of future climatic conditions revealed that peanut production will
be almost down to zero with soaring daytime temperatures and low nighttime
temperatures, even with the increased carbon dioxide in the atmosphere. This is
because peanuts require a warm climate for optimum growth; however, extremely
high temperature, heat waves, and drought are counterproductive for yield. Therefore, scientists are currently working on developing drought-resistant species of
peanut plants that maintain a high yield even under hot and dry conditions
(Kottapalli et al. 2009).
4.1.12 Conclusion
Arachis hypogaea, commonly known as the groundnut or peanut, is an annual
herbaceous legume and is mostly grown in in tropical and temperate. Peanuts are a
composite food consisting of a wide variety of nutrients, such as carbohydrates,
proteins, lipids, ten types of vitamins, ten types of minerals, and a good dose of fiber.
Bioactive compounds have also been isolated from peanuts that include flavonoids,
phytosterols, amino acids, and stilbenes. Large-scale clinical studies have shown that
regular peanut consumption has a positive effect on CHD, type 2 diabetes,
Alzheimer’s, and CVD. These bioactive compounds also have anti-inflammatory,
antioxidant, anticancer, and antitumor activities. Potential health concerns regarding
peanuts include allergies and contamination with aflatoxins. Peanuts are widely used
in the food industry for the production of flour, protein concentrates and isolates,
confectionaries, oils, and beverages. However, global warming is posing a great
threat to peanut cultivation which can drastically reduce its yield over the coming
years, and hence, necessary steps should be taken to control the situation.
References
Adebowale YA, Schwarzenbolz U, Henle T (2011) Protein isolates from Bambara groundnut
(Voandzeia Subterranean L.): chemical characterization and functional properties. Int J Food
Prop 14(4):758–775
Adeboye A, Fayemi O, Bamgbose A, Adewunmi A, Sobowale S (2018) Towards the development
of peanut–wheat flour composite dough: influence of reduced-fat peanut flour on bread quality. J
Food Process Pres 42(1):e13385
Agati G, Brunetti C, Di Ferdinando M, Ferrini F, Pollastri S, Tattini M (2013) Functional roles of
flavonoids in photoprotection: new evidence, lessons from the past. Plant Physiol Biochem
72:35–45
Aires V, Delmas D, Le Bachelier C, Latruffe N, Schlemmer D, Benoist J-F, Djouadi F, Bastin J
(2014) Stilbenes and resveratrol metabolites improve mitochondrial fatty acid oxidation defects
in human fibroblasts. Orphanet J Rare Dis 9(1):79
4 Groundnut (Peanut) (Arachis hypogaea)
115