Peanut Plant Research Studies
Open access
Peer reviewed
Abstract
Abstract
Groundnut (Arachis hypogaea L.) is a globally important oilseed crop recognised for its high nutritional density and multifunctional applications in food systems. In recent years, increasing attention has been directed towards the sustainable utilisation of groundnut and its by-products due to rising concerns related to food waste, nutritional security and environmental sustainability. Groundnut is a rich source of plant-based protein, unsaturated fatty acids, dietary fibre, vitamins, minerals and bioactive compounds, including polyphenols and phytosterols. Processing methods such as roasting, oil extraction, fermentation and enzymatic modification significantly influence nutrient bioavailability and functional properties. Emerging evidence suggests that regular consumption of groundnuts and value-added by-products may contribute to cardiovascular protection, glycemic control, antioxidant defence and gut health modulation.
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@article{Uthayaraghavi2026Groundnut,
title = {Groundnut and its By-Products: Nutritional Value and Processing - A Review},
author = {A S Uthayaraghavi and Sindhu S},
journal = {International Journal of Science and Research (IJSR)},
year = {2026},
doi = {10.21275/sr26727205247},
url = {https://doi.org/10.21275/sr26727205247}
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