**9. Future prospects**

*Grain and Seed Proteins Functionality*

ratio and resistance to TSWV [113].

allergenicity.

phenolics.

[119, 120].

**8. Conclusions**

affect secondary antioxidants due to Maillard reaction products [108]. Some novel processing approaches such as high-pressure processing, pulsed ultraviolet light, high intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut

The heat or plasma treatment has shown to reduce allergenicity. Roasting lowered allergenicity by 600–700 fold than in native form. The autoclaving decreased immunoreactivity by 50 folds. Among the chemical methods used, it was found that tannic acid (1–2 mg/ml) reduced allergenicity [109]. But it hampers protein digestibility. Use of magnetic beads has also been shown to that it covalently attaches to

Conventional Breeding has been reported and varieties missing in isoforms of Ara h 2 or 3 were crossed. Some lines lacking in both Ara h 2 and Ara h 3 were produced [110]. In conventional breeding, large seeded varieties suitable for food have been conventionally bred such as Asha (ICGV 86564) and Namnama (ICGV 90320) in the Philippines [111]. Groundnuts are bred for high oleic to linoleic ratio (O/L ratio) to improve the oil quality. Gorbet and Knauft registered the first high oleic line, SunOleic 95R [112], and it was followed by another variety, Hull with high O/L

Heavy ion beam radiations H1B1 has been used (100 Gy amount) to generate some hypoallergic mutants [114]. Though irradiation affected the production of bioactive compounds. Chung and Champagne [115] have treated protein extract from roasted raw peanuts with POD (peroxidase) and TGA (transglutanase) at 37 °C. They found TGA was not effective but POD was effective for Ara h 1/ Ara h 1 reduction. Different enzyme treatments of alcalase and flavourzyme in Ara h 1, 2 and Ara h 3 have also been done [116]. Pepsin, trypsin and chymotrypsin digestion

RNA interference or genetic engineering techniques have also been suggested to remove allergenic groups of proteins when diversity of seed proteins was analyzed in *Arachis hypogaea* and related species [20]. Three independent transgenic lines have been generated for Ara h 1 and Ara h 6 proteins by using RNA interference

The high energy, protein and carbohydrate contents suggest that groundnut or peanut could be of great importance in alleviating protein energy malnutrition and hunger. The minerals analyzed in groundnut were similar to those of other nutritious foods consumed globally, the good levels of fatty acids and amino acids which make them a healthy food for human, and animal nutrition. The low levels of anti-nutrients could enhance absorption of nutrient in groundnut. Also, the functional properties can be modified by simply boiling or roasting and different methods of processing such as heat, pressure, membrane filtering, use of conjugates etc. Though the efforts are ongoing to reduce allergenicity which is generally found more in 2S albumin components and very less in globulins, much research is needed to generate hypoallergic cultivars. On the other hand, peanuts are a rich source of medicinally important phytochemicals of diverse nature. Due to this reason peanut cultivation in developing countries can benefit local communities. Various studies have also increasingly linked peanut consumption with improved human health and with decreased risks of

has also been implemented to reduce allergenicity [117, 118].

**132**

life threatening diseases.

Peanut seed storage proteins can be used for different food and feed purposes, and also to make peanut protein biopeptides, hydrolysates, protein films etc. These have variety of industrial applications. In future, research should be aimed at modifying or improving the functional properties and nutritional chemistry to generate food end products. It has been well established with number of studies, that peanut can meet the increasing demand for protein rich healthy food with several benefits and thus, awareness should be spread in many more countries to exploit peanut or groundnut as vegan source of protein. Moreover, new cultivars need to be developed with hypoallergic proteins and improved nutrition.
