Evaluation of blanching quality in groundnut (Arachis hypogaea L)

Thirty five Spanish and forty six Virginia groundnut genotypes, grown in the 1992 rainy season and the 1992/93 post-rainy season at the ICRISAT Asia Center, were evaluated for their blanching quality. The standardized conditions of preheating the seed samples at 200 degrees C for 8 min, followed by blanching for 2 min at 15 psi air pressure, gave satisfactory results. There was a large variation in total blanchability within Spanish (10.8-90.60%) and Virginia (8.6-86.7%) genotypes. Results indicated that high total blanchability in genotypes were contributed largely by the blanched spilt seeds. Effects of growing seasons on various blanching quality parameters were more pronounced in the Virginia genotypes than in the Spanish genotypes.