info@krishi.info1800-425-1661
Welcome Guest

Introduction

Groundnut can be cultivated as a floor crop in coconut gardens, as an intercrop with tapioca and as a catch crop after second crop paddy with irrigation. The crop is grown best in sandy loam and loam soils.

Varieties

Variety

Duration (days)

TMV-2 (bunch type)

110

TMV-7 (bunch type)

110

TG-3 (bunch type)

100-110

TG-14 (bunch type)

105-115

Spanish Improved

100-110

Sneha (bunch type)

Early

Snigtha (bunch type)

Early

Note: TG-3, TMV-2 and TMV-7 are recommended as inter crops in coconut gardens.

Season

Rainfed : May-June to Sept-Oct.
Irrigated : Jan- May

 

Planting materials

Seeds are treated with rhizobium culture and then planted.

Method of planting

Pure crop : 100kg kernels/ha
Inter crop in coconut : 80 kg kernels/ha
Inter crop in tapioca : 40-50 kg kernels/ha.

Plough the field 3-4 times into a fine tilth. Sow the seeds by dibbling in ploughed furrows at a spacing of 15 x 15cm.

Manuring

Cattle manure or compost: 2t/ha
Lime: 1-1.5 t/ha
Fertilizers N:P2O5: K2O – 10:75:75 kg/ha

Apply entire quantity of cattle manure or compost and recommended quantity of fertilizers as basal dressing and incorporate well into the soil. Apply lime at the time of flowering of the crop and mix with the soil by light hoeing or raking.

Weed management

Weed the crop 10-15 days after germination of seed by light hoeing. Give another light hoeing or raking at the time of application of the lime. Do not disturb the soil after 45 days of sowing.

Harvesting

The crop will be ready for harvest when the leaves start yellowing and begin to dry up. Development of brown colour inside the pods also indicates maturity of the crop.

 

Value added products

GROUNDNUT PRODUCTS

GROUNDNUT MILK

Steps involved:

  1. Good quality peanut kernels are cleaned and roasted lightly and the red skin is removed.

  2. The germ is separated by sieving and the spoilt seeds by handpicking.

  3. The cleaned kernels are ground to a smooth paste. The paste is mixed with 7 times the weight of water in a blender. Calcium hydroxide solution is added till the pH of the milk is adjusted to 6.8. A mixture of disodium phosphate and acid potassium phosphate having pH 7.0 is added to stabilise the milk.

  4. The milk is filtered through a fine cloth and fortified with vitamins A, D, B2, folic acid. B12 and minerals, calcium and iron. Cane sugar is added at 7% level.

  5. The milk is homogenized, steamed, bottled and kept in a refrigerator till distributed.

  6. The milk obtained from soybean or peanut can be used as a supplement to the diets of pre-school and school children. Or it can be used as substitute for ordinary milk, if allergic condition develops.

PEANUTBUTTER

Good quality peanut kernel is cleaned and it is roasted to a moderate degree till a pleasant aroma develops.
Red skin is removed by passing the roasted kernel through a blanching machine. The germs are separated by sieving and the spoilt kernels by hand picking.
The kernels are ground in a grinding machine to medium grind. Hydrogenated fat containing vitamin A is added at 5% level as this helps to prevent separation of oil. Sodium chloride is added at 2% level. The mixture is ground to a smooth paste and packed in bottles. Peanut butter can be consumed with chappathi, poori on bread.

PEANUT COOKIES

Ingredients

Flour

120 g

Sugar

85 g

Shortening

85 g

Egg

1No

Peanut

150 g

Baking powder

1 tsp

Milk

little

Vanilla essence

few drops

Method

  1. Sieve maida and baking powder twice.

  2. Cream the fat and sugar.

  3. Beat the egg with vanilla essence and added to the creamed mixture

  4. Mix maida and half of peanuts.

  5. Fold the flour and mix.

  6. Add required quantity of milk if necessary and prepare the dough.

  7. Prepare small balls and put on the greased tray and sprinkle on the top with remaining peanut.

  8. Bake at 350°F for 20 minutes.

GROUNDNUT CHIKKI

Ingredients

Groundnut

200 g

Jaggery

200 g

Ghee

for greasing

Method

  • Preheat the groundnut.

  • Dissolve jaggery in adequate amount of water and filter to remove extraneous material.

  • Heat the jaggery solution to 115° to 120° C and cook on a medium flame after reaching a temperature of 110° C.

  • Add groundnut into the syrup and mixed thoroughly till all the nuts gets coated with jaggery syrup.

  • The hot mass is then poured into greased plate or wooden boards dusted with starch.

  • The poured mass is cut into squared or shaped into balls.

OIL CAKE

Oil cakes or oil meal the by products of the oil extraction industry is a rich source of proteins, and calories and used as livestock feed. If techniques were developed to make the oil cake / oil meal suitable for human consumption, it would go a long way as serving as a cheap source of nutrition for the poor. Oil cakes are produced in the form of tightly pressed plates or in the form of slabs. Oil meal is obtained when the oil is extracted by means of solvents (benzene, hexane etc) from ground seeds of oil crops. After extraction is completed the solvent is removed from the seed residues and the seeds are dried. The oil content of the oil meal is low (0.7-0.4%) because the solvent extracts a greater part of the oil. Therefore the oil seed meal is always a free flowing product.

Groundnut oil meal

Dry matter

91.5%

Ash

4.81%

Fiber

13.5%

Calcium

0.2%

Magnesium

0.4%

Phosphorus

0.7%

Ground nut meal is a valuable livestock feed contains 2-7% oil, 45-55% protein and 4-10% fibre, depending on the method of extraction. High oil content cake is used as a feed and the cake with an oil content of 2% or less if produced under hygienic conditions can be ground into flour for human consumption.