India Develops Improved Groundnut Variety

Table of Contents

Good quality groundnut

Fatty acid composition
Palmitic acid ,oleic acid (monounsaturated fatty acid) together with linoleic acid (polyunsaturated fatty acid) constitutes nearly 80% of unsaturated fatty acid in groundnuts.
It is highly desirable to increase the oleic acid content
Efforts have been taken to increase the oleic acid content and reduce both linoleic and palmitic acid.

Improved Groundnut

In collaboration with scientists from India and Africa, researchers from Hyderabad-based International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) have developed improved groundnut lines.
High (up to 82%) oleic acid content lines in three popular groundnut varieties.
A U.S. groundnut variety that has high oleic acid and very less linoleic acid was used for breeding the new line.
These have been extensively field tested
Since GM technology is mired in controversy, the scientists steered clear of it.
ICRISAT used conventional breeding techniques
ICRISAT scientists and other institutions have found 1,944 genes related to oil content and quality.
These genes are responsible for fatty acid synthesis, lipid signalling and triacylglycerol (TAG) biosynthesis.

Nutrients

Palmitic acid increases the risk of cardiovascular diseases.
Linoleic acid is not stable on heating
Linoleic acid also promotes formation of trans-fat.
Oleic acid reduces the level of low density lipoprotein (LDL)
Oleic acid also reduces the formation of tumour.

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