PHYSICOCHEMICAL CHARACTERISTICS OF SOME NEW PEANUT VARIETIES CULTIVATED IN EGYPT

ABSTRACT
Peanuts are one of the major oilseed crops in the world and are an important source of protein in many countries. This study was carried out to evaluate new peanuts varieties (Giza5, Gregory and NC). The chemical composition, bioactive compounds and mineral of peanut cultivars were determined. The oil was extracted and physico-chemical properties and the fatty acid composition were determined. Finally, some types of butter were manufactured, and the sensory evaluation of processed butter was studied. Peanut seeds are a rich source of oil content (35.98 to 41.76%). Giza 5 variety has the highest contents of minerals as compared with other varieties. In addition, peanuts are considered an excellent source of certain vitamins, especially vit.E and the B complex. Also, results showed that saturated fatty acids ranged from 20.29 to 21.09%, monounsaturated fatty acids ranged from 41.64 to 42.93% and polyunsaturated fatty acids ranged from 34.67 to 36.07%. Peanuts butter made from Giza5 peanut variety had the best overall acceptability after control sample.