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Direct Research Journals
Direct Research Journal of Agriculture and Food Science: Vol.5 (5), pp. 244-249, May 2017
ISSN 2354-4147, International Standard Journal Number (ISJN) e-ISJN: A4372-2604

Comparison of the quantitative and chemical characteristics of the three varieties of Peanut (Arachis hypogeae L)
Article Number: DRJA105738443
DOI:

Original Research Article


Djilani Ghemam Amara1,2*, Ferdjani Mabrouka1, Bokandi Mona1, Khaled Kherraz1,2, Mohammed Adel Mesbahi2, Ahmed Elkhalifa chemsa1,2 and Mohammad Mourad Senoussi3


1Department of Biology, Faculty of Nature and Life Sciences, University Echahid Hamma lakhdar, El Oued 39000, Algérie.

2Laboratory of VTRS, University Echahid Hamma lakhdar, El Oued 39000, Algérie.

3Department of Biology, Laboratory of Biomolecules and Plant Amelioration, Larbi Ben Mhidi University,

Oum El Bouaghi, Algeria.

*Corresponding author E-mail:  djilani-ghemamamara@univ-eloued.dz,  saiddji@gmail.com


date Received: May 1, 2017     date Accepted: May 29, 2017     date Published: May 31, 2017

Abstract

The experiments of this study were conducted at the region of  debila El-Oued during the agricultural season2016. The objective of this study was to determine the effect of the number of seeds in fruit on the growth vegetative and productivity, chemical composition food of three varieties of peanuts (Arachis hypogaea  L).The experiment was arranged as a split plot in a Randomized Complete Block Design (RCBD) with three replicates. The results showed that there was no significant effect of the difference in the number of seeds in fruits to the ratio of dry matter in fruit and the average number of fruits in the plant of the three varieties. The results showed that the superiority of variety (02) was no significant in the number of seeds in fruits and the superiority of variety (01) was significant in productivity and variety (03) was significant in the ratio (weight seed / weight fruit). The results also showed that variety 03 is superior in food composition content, where protein content was estimated at (11%), sugars (1.5%) and Fat (57%). The results showed moderate acidity (7.04 – 7.12) and low salinity (1 – 1.5) in the water extract of the seeds of all varieties.


Key words: Peanuts, productivity, food composition, growth, varieties.