Groundnut is one of the world’s important oilseed crops. Its seeds are a rich sources of edible oil (43-55%) and protein (25-28%). China and India are the major producers of groundnuts, followed by Sub-Saharan African countries and Central South America.

Groundnuts contain five important nutrients, namely food energy, protein, phosphorus, thiamin, and niacin. It maintains and repairs body tissues. Groundnuts contain 13 different vitamins (including Vitamin A, B, C, and E) along with 26 essential trace minerals, including calcium and iron.

The groundnut is the only nut that grows below the earth. The groundnut plant is a variable annual herb that grows up to 50 cm in height. The flowers of the plant develop a stalk that enters the soil, forms a pod containing generally two seeds. They become mature in about two months, when the leaves of the plant turn yellow. The plant is then removed from the earth and allowed to dry. After three to six weeks, they are separated from the plant. The groundnut is particularly valued for its protein content, which is of high biological value, and it contains more protein than meat-about two and a half times more than eggs, and far more than any other vegetable food except soybean and yeast.