Oil content and fatty acid composition of 50 spreading peanut types and correlations thereof are reported. There was little variation in oil content (49.7 ± 2.01); among fatty acids, oleic (49.9 ± 12.5) and linoleic (34.4 ± 12.4) showed wider variation. Oleic and linoleic were found to have a very strong negative correlation (−0.942).
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Sekhon et al. (1973) studied this question.
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