Science and Technology of Groundnut : Biology, Production, Processing and Utilization

B.B. Desai, P.M. Kotecha and D.K. Salunkhe, Naya Prokash, 1999, 677 p, figs, tables, ISBN : 8185421420, $79.00 (Includes free airmail shipping)

Contents: I. Biology: 1. Introduction. 2. Botany. 3. Cytogenetics and breeding. 4. Physiology and biochemistry. 5. Aflatoxins and other mycotoxins in groundnuts. 6. Composition and nutritional quality. 7. Colour, texture and flavour. II. Production and Cultivation: 8. Agrometeorology. 9. Agronomy, cultivation and production. 10. Pests and diseases of groundnut. 11. Harvesting, drying, cleaning, grading and storage. 12. Groundnut losses and loss reduction technology. III. Processing and Utilization: 13. Groundnut processing technology. 14. Marketing of groundnuts. 15. Groundnut oil and meal. 16. Groundnut protein products. 17. Utilization of by-products. 18. Groundnuts in human health and nutrition. 19. Newer groundnut biotechnology. 20. Future challenges and research needs. Index.

"A book of this kind for the first time, discusses the agro meteriology of groundnuts, loss reduction biotechnologies and new developments in the processing and utilization of byproducts of groundnuts.

"This invaluable reference book furnishes both theoretical perspective and practical methods of producing high quality groundnuts. The volume covers:

Groundnut morphology, flowering, fruiting and development.

The physiology, biochemistry, cytogenetics and breeding.

Aflatoxins, composition and nutritional quality.

Production and cultivation aspects, including agro-meteorology, agronomy and harvesting.

The pests and diseases of groundnuts and their control.

Quality improvement through drying, cleaning, upgrading, treatment, storage, transportation, handling and packaging.

Processing, testing, distribution and marketing.

Newer groundnut biotechnologies, and much more.

From the Preface: "Containing around 800 bibliographic citations and illustrations, it is hoped that Groundnut Science and Technology would be an indispensable resource for the upper level under graduate and graduate students and teachers in the disciplines of agronomy, botany, biochemistry, food science and technology, and health and nutrition as well as to the researchers, planners, Government agencies and several others in the groundnut industry."

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