Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars

This study examined the impact of seed size, roasting process, growing region and their interactions on chemical composition of NC-7 peanut cultivar from Turkey. Peanut seeds obtained from Osmaniye, and Adana regions of Turkey were sized into two market grades as 7 and 11 mm and roasted until a uniform skin color was obtained. It was found that the moisture, stachyose, raffinose, sucrose and amino acid values of small sized samples were generally significantly higher than the larger ones. Larger seeds especially in Osmaniye region had higher oleic/linoleic (O/L) acid ratio. In Osmaniye region, raw samples showed higher concentration for detected sugars thauikn Adana region. It was determined that roasting process generally caused a decrease in the amount of amino acids. It was elucidated that seed size, growing regions and roasting process were crucial factors for the chemical compositions of peanut seed samples. Novelty impact statement As far as we know, this study is the first detailed approach to elucidate the sugar and amino acid contents of two different size types and growing regions (Adana and Osmaniye)-in which one has a Geographical Indication Patent owing to its kernel quality and unique flavor in roasted seeds. Based on these results, peanut seeds should be handled in chemical composition regarding its specific market grades by consumers and peanut industry. In view of the complexity of peanut seed composition depend on seed size and growing location, the changes in the raw material that occur during roasting process can give a clue for different food materials also.

Automated summary

The study investigated the effects of seed size, roasting process, and growing region on the chemical composition of the NC-7 peanut cultivar from Turkey. It was found that smaller seeds generally had higher values of moisture, sugars, and amino acids, while larger seeds in the Osmaniye region had a higher oleic/linoleic acid ratio. The roasting process was shown to decrease the amount of amino acids in the samples.