摘要：In this study, some physical, chemical properties of raw peanuts and effects of microwave roasting on fatty acid composition of peanut's oil were investigated. Palmitic acid content of (Virgina type) peanut's oil roasted by using microwave oven was determined between 11,58-13,57%, 11,37-14,24%, stearic acid 1,98-2,65%, 2,05-2,90%, oleic acid 52,14-54,58%, 51,55-55,13%, linoleic acid 29,09-31,72%, 29,12-31,50%, behenic acid 0,50-1,38%, 0,49-1,16% and lignoseric acid 0,39-0,80%, 0,27-0,91% in V1 and V2 samples respectively. This research showed that peanut can be successfully roasted by using microwave oven.
