Arachis hypogaea: Cultivation, Production and Nutritional Value

$160.00

Richard J. Whitworth (Editor)

Series: Agriculture Issues and Policies

BISAC: TEC003030

Arachis hypogaea L., commonly known as the groundnut or peanut, is a versatile legume that is grown primarily for its edible seeds and is consumed worldwide. Groundnut requires a warm growing season with well distributed rainfall, and India and China are responsible for providing just over half of the world’s supply. However, in most African countries, groundnut is grown on marginal soil under low input and requires the attention of researchers and policy makers. Accordingly, the first two chapters of this monograph detail the cultivation, breeding, and nutritional value of groundnut. Chapter 3 deals with the management of peanut diseases, focusing specifically on the use of azoxystrobin plus benzovindiflupyr as a fungicide for treatment of early leaf spot, peanut pod rot, and other issues. Chapter 4 details how stored peanuts can be protected from fungi and aflatoxins contamination using free and microencapsulated 2(3)-tert-butyl-4 hydroxyanisole (BHA).

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Table of Contents

Preface

Chapter 1. Cultivation, Breeding and Nutritional Uses of Groundnut
(A. L. Singh, Vidya Chaudhari, Kirti Rani, Praveen Kona, M. K. Mahatma, Aman Verma, K. K. Reddy, Sushmita Singh, Lokesh Kumar and C. B. Patel – ICAR- Directorate of Groundnut Research, Junagadh, Gujarat, India)

Chapter 2. Cultivation and Nutritional Value of Groundnut
(Hira Ali, Shamim Akhtar, Armghan Shehzad, Durr-e-Nayab and Nazneen Bangash – Department of Botany, University of Gujrat, Gujrat, Pakistan, et al.)

Chapter 3. Efficacy of Azoxystrobin Plus Benzovindiflupyr Fugicide Programs for Control of Peanut (Arachis hypogaea L.) Diseases Found in the Southwestern US
(W. James Grichar, John P. Damicone and Jason E. Woodward – Texas A&M AgriLife Research, Corpus Christi, TX, US, et al.)

Chapter 4. Free and Encapsulated 2(3)-Tert-Butyl-4 Hydroxyanisole (BHA) Application to Protect Outdoor Stored Peanut Destined for the Food Industry from Fungi and Aflatoxins Contamination
(Daiana García, Natalia Girardi, María Alejandra Passone, Andrea Nesci and Miriam Etcheverry – Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales; Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina, et al.)

Index

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Binding

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