Submitted to: Encyclopedia of Food Sciences and Nutrition
Publication Type: Book / chapter
Publication Acceptance Date: 4/4/2002
Publication Date: 4/1/2003
Citation: SANDERS, T.H. PEANUTS. CABALLERO, B., TRUGO, L., FINGLAS, P., EDITORS. ACADEMIC PRESS, LTD., LONDON, UK.ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION. 2003. P. 4420-4427. Interpretive Summary:
Technical Abstract: Arachis hypogaea L., commonly known as peanut, groundnut, monkey nut, goober, or earth nut because the seed develop underground, is a major world oilseed crop and a source of food, especially in the U.S. Worldwide production figures for peanuts are estimated at slightly less than 3 million tons and peanuts are produced on a significant basis in more than 30 different countries. Characteristics of the peanut plant including flowers, fruit and seed are provided in this work. Composition characteristics of oil, oil extraction, proteins, vitamins, minerals and carbohydrates are discussed. Extensive information on the effects of production practices, maturity and the interaction of handling methods on peanut quality are provided. Nutritional characteristics of peanut consumption and recent work on peanut allergy are discussed.