Sagar, U N and Shah, P and Bomireddy, D and Veerendrakumar, H V and Bera, S K and Zhao, C and Wang, X and Gangurde, S S and Pandey, M K (2025) Progress in Development of High-Oleic and/or Hypoallergenic Peanuts with Sensory and Textural Traits. In: Next Generation Food Crops for Human Health. CRC Press, Boca Raton, pp. 131-157. ISBN 9781003467335
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Peanut or groundnut (Arachis hypogaea L.) is a nutrient-rich legume crop known for its protein and healthy fat contents. Commercially, peanuts are used to produce confectioneries, oil, and peanut butter. The shelf-life of peanut oil is mainly determined by various components, like degree of moisture, amount of fat, and fatty acids. Peanut oil with high oleic acid (C18:1) content have better thermo-oxidative stability and increased nutritional value. The food products prepared from high-oleate peanuts have longer shelf-life and possess health benefits. CAPS and AS-PCR markers were successfully used to develop high-oleate peanut germplasm into improved genetic background. Numerous high-oleate cultivars, in all botanical types, are currently being commercially grown to saturate peanut products with the high-oleate trait. Flavor and texture are the key components in determining the consumption quality and commercial value of peanut products. Peanuts with firm and crispy texture are more preferred by the consumers over those with soft and mushy texture. Peanut allergens seriously limit the consumption of peanuts. Efforts are underway to develop low-allergen (or hypoallergic) peanuts by various means, including use of transgenic and genome-editing technologies. Genetic transformation techniques like cis- and trans-genesis and gene-editing tools like ZFNs, TALENS, RNAi, and CRISPR/Cas9 were used to reduce the allergenic proteins in peanuts.
| Item Type: | Book Section |
|---|---|
| Divisions: | Center of Excellence in Genomics and Systems Biology Global Research Program - Accelerated Crop Improvement |
| CRP: | UNSPECIFIED |
| Uncontrolled Keywords: | High-Oleic, Hypoallergenic, Peanut, Sensory and Textural Traits |
| Subjects: | Mandate crops > Groundnut Others > Genetics and Genomics |
| Depositing User: | Mr Nagaraju T |
| Date Deposited: | 19 Feb 2026 10:57 |
| Last Modified: | 19 Feb 2026 10:57 |
| URI: | http://oar.icrisat.org/id/eprint/13488 |
| Acknowledgement: | UNSPECIFIED |
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