BREEDING FOR IMPROVED SEED QUALITY TRAITS IN GROUNDNUT (ARACHIS IiYPOGAEA L.)

From the mid-1970s there has been a gradual increase in the use o f groundnut as fpod. Comparecl to J 97.0s its food use in the \\iorlcl increasedby34- % in 19S0s and is:e�pec l ed io increasefurther. G roundnut seed i's,a high energy food because of its high oil content. It is also a rich source of minerals 'and Vi(tullins. A range of various physical, sensory. chemical, nnd nutritional factors determine the quality of edible groundnut 'seed. Physical factors include integrity of seed testa, seed size and shupe. blanchi,ng dfficicllcy, and integrity of seed at the time of p roces:;ing. Sensory factors inClude seed color, texture, navor, and wholesomeness. Chemic al and nutritional factors include oil arid pro(cin contents, amino acid and fatty acid Cb')l[)osition, carbohydrates, minerals ��d;'il:llllins. Pod color. size, shape, and textuFe, and its cleanliness and freedom from &apos