PuLs?: OR Leguminous Seeds. 



127 



The Pea-nut. 



Arachis hypogcea, L. 



Hind. — Miing-phullie, Bue-mdng, Vilayeti-mung. Punjab — Chawal mdgra. Beng. 

 — China-badano, Alke-kulay. Tel. — Nela-sanagalu. Tamil — Nelay-cadalay.. 

 Sanskrit — Bochanaka. 



The ground or pea-nut is an annual herb with procumbent 

 branches. It belongs to the sub-order Papilionaceae, the tribe 

 Hedysare^, and the sub-tribe Stylosanthese. It presents some- 

 what the appearance of a large kind of clover ; it has small, 

 bright yellow, pea-like flowers borne on long stalks ; these, after 

 flowering, curl downwards and force the immature pod into the 

 soil, where it ripens. The pod is about ly^ inch long and contains 

 from 2 to 3 seeds, 75 of which weigh one ounce. This plant 

 is probably of American origin, although it has been long 

 cultivated in India, on the West Coast of Africa, and in many 

 other tropical countries. There is a similar plant, Voandzeia sub- 

 terranea, allied to Vigna, which grows under the same conditions. 



CoMrosiTiON OF Pea-nuts (C). 



In 100 parts. In I lb. 



Water 



Albuminoids 



Starch 



Oil 



Fibre 

 Ash 



The nutrient-ratio is here i : 5 '2, and the nutrient-value so 

 high as 151. As half the weight of pea-nuts is oil, they require 

 a considerable admixture of starchy food in order to become a 

 wholesome and economical article of diet. The green and unripe 

 pods are less oily and more easily digested ; they have an 

 agreeable taste when roasted. Pea-nuts, after the greater part 

 of the oil has been extracted by pressure, yield a cake well 

 adapted for feeding cattle. 



