Abstract
The groundnut or peanut (Arachis hypogaea L.) is grown for its kernels, the oil and meal derived from them, and the vegetative residue (haulms). The kernels may be eaten raw, roasted or boiled, sometimes salted or made into a paste popularly known as peanut (or groundnut) butter. The tender leaves of the plant are used in certain parts of West Africa as a vegetable in soups. In Senegal, one of the leading countries in the production of groundnuts, roasting and selling of groundnuts are done by women (Figure 12.1).
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Asiedu, J.J.K.B. (1994). Industrial utilization and processing. In: Smartt, J. (eds) The Groundnut Crop. World Crop Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0733-4_12
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DOI: https://doi.org/10.1007/978-94-011-0733-4_12
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