ARTICLES

Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements¹

Authors: E. J. Conkerton , E. D. Blanchet , R. L. Ory , R. O. Hammons

  • Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements¹

    ARTICLES

    Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements¹

    Authors: , , ,

Abstract

While searching for peanut (Arachis hypogaea L.) genotypes that could compete both nutritionally and economically with other plant proteins in the United States market, a white-testa peanut was examined. This genotype had low concentrations of flatus-producing sugars, lacked flavor, and had a high calcium content. Production costs could be reduced because blanching would not be required to produce a high quality, cream-colored flour. Since the initial study, samples of four additional white-testa genotypes have been obtained. All five were examined for possible use as protein supplements in food. Flours and isolates were prepared and evaluated chemically for protein content, amino acid pattern, and gel- and immuno-electrophoretic patterns. Experimental field plots were grown to determine seed germination potentials and yields. The results indicated that two of the genotypes had good biochemical profiles and produced well in the field. These two Spanwhite and P. I. 288160. have been selected for further study.

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Keywords: peanut, Groundnut, white-testa, genotypes, chemical evaluation, crop yeild

How to Cite:

Conkerton, E. & Blanchet, E. & Ory, R. & Hammons, R., (1978) “Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements¹”, Peanut Science 5(2), p.75-77. doi: https://doi.org/10.3146/i0095-3679-5-2-5

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Published on
01 Jul 1978
Peer Reviewed

Author Notes

1Presented in part at the 8th Annual Meeting, APREA, Asheville, N. C, July 1315, 1977.

4Use of tradenames does not imply endorsement by the U. S. Department of Agriculture over other products not mentioned.