Njugu

Njugu is the Swahili term for the peanut, also known as the groundnut. It refers to the edible seeds of the legume plant Arachis hypogaea, grown for their protein-rich kernels and versatile culinary uses.

Taxonomy and origin: Arachis hypogaea belongs to the Fabaceae family. The crop was domesticated in South America and has since become a globally cultivated legume, grown in tropical and subtropical regions around the world. The plant is an annual herb, with yellow flowers that set pods underground, where the seeds develop.

Cultivation and botany: Peanuts thrive in well-drained soils with warm temperatures. They are typically grown as a short-season crop, often rotated with cereals to improve soil fertility. The plant fixes atmospheric nitrogen through symbiotic bacteria, contributing to soil health. Harvest involves lifting the plants and drying them to reduce moisture before processing.

Uses and nutrition: Njugu seeds are eaten roasted, salted, or boiled, and are processed into peanut butter, oil, and confectionery ingredients. Nutritionally, peanuts are energy-dense, providing substantial protein, healthy fats, fiber, and minerals such as magnesium and phosphorus. They can be a valuable source of nutrition in many diets but may cause peanut allergies in some individuals.

Global significance and storage: Major producers include China, India, Nigeria, the United States, and several other countries. Proper storage is important to prevent aflatoxin contamination by molds; peanuts should be kept dry and away from moisture and heat. Groundnuts are also used in animal feed and as a crop rotation option to improve soil nitrogen levels.

See also: Peanut butter, Groundnut oil, Legume crops.