Peanut (Arachis hypogaea L.) is an important principal commercial oilseed crop rich in high-quality edible oil (43-55%), digestible proteins (25-30%) and carbohydrates (10-20%) (Maiti 2002). Peanut is the third most important source of vegetable protein, fourth principal source of edible oil, which plays an important role in ameliorating livelihoods, nutrition and economy of many countries. Peanut is a good source of thiamin, ribofl avin, nicotinic acid, niacin, vitamin E and B. Additionally it possesses signifi cant amounts of phosphorus, calcium, magnesium, zinc, potassium and iron, which are important for human nutrition (Savage et al. 1994). Peanut with high-quality unsaturated fatty acid (oleic acid) and low saturated fat content along with antioxidants, nutraceuticals, such as resveratrol, exhibit superior oxidative stability and lowers serum LDL-cholesterol levels respectively (Guo et al. 2011). It fi xes nitrogen and improves soil fertility by providing up to 60 kg/ ha nitrogen to the soil (Sprent 1994).