Osmaniye Peanuts Peanut; is a legume plant whose seeds consist of approximately 45-60% oil, 20-30% protein, 18% carbohydrates, along with essential vitamins and minerals. It is widely utilized in the oil industry and snack manufacturing. Additionally, its stems, dried leaves, and shells have various applications. There are 32 known species of peanuts, with some being annual plants and others perennial. Peanut cultivation in Turkey produces yields more than double the global average. Plant Characteristics: Peanuts develop a taproot system. A single plant produces between 600 and 1000 flowers, of which about 60-75% successfully fertilize and develop into gynophores. From these, only 8-13% penetrate the soil to form the fruit. Fruits typically mature around 60 days after flowering. The number of fruit-bearing nodes ranges from 1 to 4. The shell content constitutes between 20% and 40% of the fruit’s weight. Each peanut fruit contains 2 to 4 seeds. The shells have deep wrinkles and partially peeled fibers, with peanut colors ranging from cream to light brown. The seeds are generally large or medium in size, possess a relatively thin shell, and the seed coats vary from light to dark brown. Planting: Depending on the soil type and peanut variety, planting is done with row spacings ranging from 75 to 90 cm, at a depth between 5 and 9 cm, with seeds placed about 15 to 20 cm apart. In our region, peanuts are sown as the first crop between April 10 and May 20, and can also be planted as a second crop following the wheat harvest. The growth cycle is divided into phases: initiation (10-20 days), vegetative growth (25-35 days), flowering (30-40 days), fruit development (30-35 days), and harvest (10-20 days). Seed Composition: The peanut seed is composed of two cotyledons enclosed by a seed coat and contains a single embryo. By weight, the cotyledons constitute roughly 93% of the seed, while the seed coat and embryo account for about 4% and 3%, respectively. The chemical makeup of peanut seeds (per 100 grams) is approximately: moisture 5.0% (range 3.9-13.2), protein 28.5% (21.0-36.4), fat 47.5% (35.8-54.2), cellulose 2.3% (1.2-4.3), ash 2.8% (1.8-3.1), reducing sugars 0.2% (0.1-0.3), disaccharides 4.5% (1.9-5.2), starch 4.0% (1.0-5.3), pentosans 2.5% (2.2-2.7), and non-nitrogenous substances 13.3% (6.0-24.9). Raw peanuts typically contain 5-7% moisture. Roasting lowers the moisture content to about 2%. Eating 100 grams of roasted peanuts delivers roughly 600 calories, with fat comprising nearly 50% of the weight. Approximately 80% of peanut oil is made up of unsaturated fatty acids, with oleic acid and linoleic acid representing around 45% and 35% of these unsaturated fats, respectively. The oil contains about 0.05% tocopherol, which effectively prevents oxidation. The cotyledons of the peanut seed have close to 18% carbohydrates, while the seed coat contains about 1% sugar. Starch levels vary between 0.5% and 5%. Sucrose (table sugar) is present at approximately 4-7%. Peeled peanuts contain roughly 2% cellulose. Peanut seeds have an ash content of about 3%. In every 100 grams, the mineral content includes Potassium (680-890 mg), Calcium (20-80 mg), Magnesium (90-340 mg), Phosphorus (250-660 mg), Sulfur (190-240 mg), Zinc (2-50 mg), Manganese (1-50 mg), Iron (2-100 mg), Copper (1-30 mg), Aluminum (100 mg), and Nickel (3-8 mg). Peanuts also provide notable amounts of riboflavin, thiamine, niacin, and vitamin E. Vitamins A, C, and D are present in insignificant amounts. Although roasting reduces thiamine levels, the quantities of niacin, choline, and riboflavin remain relatively stable. About 25% of the thiamine is concentrated in the seed coat.