Abstract
Groundnut being a rich source of quality oil, protein and minerals, is considered as a potential crop to overcomeprotein-energy malnutrition. Its demand for use in confectionery is fast increasing. A field experiment was conducted with 4 sowing dates and 4 spanish bunch cultivars in 2018. Sowing period of 25th February to 10th March offered better environment for test cultivars. Cultivars J-87 and SG-99 produced bolder size kernels with higher protein content whereas, J-87 and TG-37A had higher reducing sugar content in kernels. TG-37A also had lower fat and total solids in milk than other cultivars.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
