Vol.5 (5), pp. 244-250, May 2017 ISSN 2354-4147 International Standard Journal Number (ISJN) e-ISJN: A4372-2604 Article Number: DRJA105738443 Copyright © 2017 Author(s) retain the copyright of this article Direct Research Journal of Agriculture and Food Science http://directresearchpublisher.org/aboutjournal/drjafs Research Paper Comparison of the quantitative and chemical characteristics of the three varieties of Peanut (Arachis hypogeae L) Djilani Ghemam Amara 1,2* , Ferdjani Mabrouka 1 , Bokandi Mona 1 , Khaled Kherraz 1,2 , Mohammed Adel Mesbahi 2 , Ahmed Elkhalifa chemsa 1,2 and Mohammad Mourad Senoussi 3 1 Department of Biology, Faculty of Nature and Life Sciences, University Echahid Hamma lakhdar, El Oued 39000, Algérie. 2 Laboratory of VTRS, University Echahid Hamma lakhdar, El Oued 39000, Algérie. 3 Department 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 . Received 1 May 2017; Accepted 29 May, 2017 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. INTRODUCTION Comparative study of the quantitative and chemical characteristics of three classes of Peanut Arachis hypogeae L. The use of the scientific method in the agricultural sector is essential for the achievement of development and for the provision of sufficient productivity of crops with good chemical quality, specially the peanut crop (Arachis hypogeae L). Generally, Peanut is used in the nutrition for its richness with oil that reaches up to 50% on average. Sometimes to 60% in Some times to 60% in some of its items and for its proteins which exceeds 35% carbohydrates, minerals and fibers (Hamdalla et al.,2014). Also, It is one of the most important family, It is grown for the purpose of oil and protein. (Intsar et al., 2015), Another importance of peanut has been attributed to improving soil properties by forming the bacterial nodes of the rhizobium witch fixes atmospheric nitrogen in the soil. It is an important crop in agricultural cycle applications. Peanut growing areas are