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The Indian Council of Agricultural Research (ICAR)’s groundnut research body has identified two varieties with high oleic acid content for commercial release — Girnar 4 (ICGV 15083) and Girnar 5 (ICGV 15090).
With about 80 per cent (of total fat) oleic acid content, the two varieties will now be available for cultivation. Processors and consumers will have access to healthier groundnut-based food products and oil with longer shelf life.
Oleic acid is a mono-unsaturated fatty acid with health benefits including reduced risk of developing cardiovascular diseases.
“It is preferred to normal groundnut oil and for use in confectioneries, flour and cake as studies show that high oleic groundnut oil and products are less prone to oxidation, offering extended shelf-life,” an ICRISAT spokesperson said.
The variety identification committee zeroed in on the two varieties following a multi-location test conducted under the All-India Co-ordinated Research Project on Groundnut (AICRP-G) in the last two years, according to Radhakrishnan, Director of Directorate of Groundnut Research.
The AICRP-G is a Government of India-led, multi-institutional research collaboration of multi-disciplinary teams across the ICAR-DGR, State Agricultural Universities and the International Research Institute for the Semi Arid Tropics (ICRISAT).
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Normal groundnut kernels have 40-50 per cent oleic acid content.
Oleic acid “reduces low-density lipoprotein (LDL) cholesterol (considered ‘bad’ cholesterol) and maintains high-density lipoproteins (HDL) levels or ‘good’ cholesterol, making them far healthier,” an ICRISAT statement has said.
“With global food processors keen to source high oleic groundnuts from India for shelf-life benefits, this release can benefit many segments including farmers,” Peter Carberry, Director-General of ICRISAT, said.
Apart from ICAR-DGR and ICRISAT, Tamil Nadu Agricultural University, Acharya N G Ranga Agricultural University and Prof Jayashankar Telangana State Agricultural University were involved in the variety development programme.
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