The groundnut research body of the Indian Council of Agricultural Research (ICAR) has identified two varieties with high oleic acid content for the commercial release - Girnar 4 (ICGV 15083) & Girnar 5 (ICGV 15090).
The two varieties with nearly 80 % (of total fat) oleic acid content, will now be available for farming. With this, the processors as well as customers will have access to healthier groundnut-based food products & oil with longer shelf life.
It must be noted that the oleic acid is a mono-unsaturated fatty acid that has many health benefits like reduced risk of developing cardiovascular diseases.
An ICRISAT spokesperson said, “It is preferred to normal groundnut oil & for use in confectioneries, flour & cake as research show that high oleic groundnut oil & products are less prone to oxidation, providing extended shelf-life”.
According to Director of Directorate of Groundnut Research, Radhakrishnan, the variety identification committee zeroed in on the 2 varieties after a multi-location test conducted under the All-India Co-ordinated Research Project on Groundnut (AICRP-G) in the past 2 years.
It is important to mention that the AICRP-G is an Indian Government-led, multi-institutional research association of multi-disciplinary teams all over the ICAR-DGR, State Agricultural Universities & the International Research Institute for the Semi Arid Tropics (ICRISAT).
The normal groundnut kernels contain 40 to 50% oleic acid content. An ICRISAT statement said that the Oleic acid “cuts low-density lipoprotein (LDL) cholesterol, which is considered ‘bad’ cholesterol & maintains high-density lipoproteins (HDL) levels known as ‘good’ cholesterol, making them healthier”.
Director-General of ICRISAT, Peter Carberry said, “With international food processors keen to source high oleic groundnuts from India for shelf-life benefits, the new release can benefit many segments including the farmers”.
Besides, ICAR-DGR & ICRISAT, Tamil Nadu Agricultural University (TNAU), Acharya N G Ranga Agricultural University & Professor Jayashankar Telangana State Agricultural University were also involved in the variety development programme.
