Flavour and nutritional qualities are the ultimate criterion of the desirability of Spanish (Java) peanuts. Its nutritional value associated with the considerable quantity of protein, dietary fibre and minerals.
Introduction
Java or Spanish peanut have smaller kernels with pinkish white skin and it is used predominantly in peanut candy, with significant quantities used for salted nuts and peanut butter. This market type exhibits higher protein content than the other types of peanuts, and primarily are grown in major Indian states. The portion between the Spanish and Runner varieties in India is 60 to 40%
Economic Importance & health benefits
Java type will mature in 90-120 days where the runner type takes 130-150 days. For mature peanuts, average total oil was reported as 50.7% for runners, 47.2% for Virginias, and 49.2% for Spanish on a fresh weight basis. In a survey of 63 accessions of Spanish types, total oil content ranged from 47.1/100 g to 54.6 g/100 g.
Spanish and Valencia types had the higher phytosterols contents which helps us to inhibit cancer growth and protection against heart disease. Spanish peanuts had slightly higher saturates ranging from (18.7 - 20.6%) and lower unsaturates (74.7 - 76.6%) thus, it has longer shelf life and less susceptible to the development of rancidity than runner and Virginia types. The higher in linoleic acid in Spanish variety makes them rich in essential fatty acids.
Beta-sitosterol in Spanish is 74.8 mg/100g whereas in runner it is 50.9 mg/100g and higher palmitic acid makes the Java variety better in reducing blood cholesterol level. Resveratrol amount ranged from 1.792µg/g in Spanish cultivar to 0.022µg/g in Runner cultivar, which makes Spanish peanuts more anti-cancerous than Runner variety.
Java has higher pyrazine and polyphenol content than Bold which gives intense aroma and good anti-oxidant activity. Total sugar content in Indian Java ranges from 2.88 to 4.18 g/100g, which enhances positive flavour attributes including roasted nutty aroma and sweetness in Java more better than Bold.
Winning nutritional facts
Java has 3.81% more protein, 11.76% more dietary fibre, 7.83% more potassium, 1.27% more food energy (kJ), 19.1% more calcium, 1.53x more iron, 9.94% more magnesium, 2.11% more phosphorus than runner variety per 100g.
Conclusion
The market trends look extremely positive owing to all the above mentioned factors of Java peanut. Also, there is a greater need of spreading awareness that the Java variety of peanut can enhance flavour and aroma in its applications. It is clear that there is a huge scope for the commercialization of food products made in Java peanuts.
References
Peanut as a functional food,
Shalini S. Arya, Akshata R. Salve, S. Chauhan
J Food Sci Technol. 2016 Jan; 53(1): 31–41. Published online 2015 Sep 19. doi: 10.1007/s13197-015-2007-9PMCID: PMC4711439
Key words
Java, Spanish, Difference between Spanish and runner peanuts, Benefits of Spanish variety, Nutrients in Spanish variety
Key Takeaways
• Spanish and Valencia types had the higher phytosterols contents which help to inhibit cancer growth and protection against heart disease.
• Java variety better in reducing blood cholesterol level than bold variety.
• Java has higher pyrazine and polyphenol content than Bold which gives intense aroma and good anti-oxidant activity.
