Nutritional Composition, Phytochemical Profile, and Antioxidant Properties of Improved Peanut ( Arachis hypogaea L.) Cultivars Grown in Burkina Faso

Assessing the nutritional potential and bioactive profiles of new peanut ( Arachis hypogaea L.) varieties that are resilient to climate stress and multiple contaminants is essential for promoting their use. This study evaluated the nutritional, bioactive compounds and functional properties of improved peanut cultivars. The findings showed that these cultivars contain substantial amounts of lipids (43.83%–49.06%), proteins (32.11%–34.11%), and carbohydrates (15.52%–18.65%), with a high energy value ranging from 605.56 to 632.13 kcal/100 g. Mineral analysis revealed consistent levels of zinc (3.64–3.70 mg/100 g), iron (1.65–1.73 mg/100 g), and calcium (34.6–36.01 mg/100 g). Furthermore, the cultivars exhibited variable concentrations of bioactive compounds, including total polyphenols (11.08–14.06 mg GAE/g), flavonoids (1.77–2.57 mg QE/g), phytates (0.64–0.80 mg/g), hydrolyzable tannins (0.217–0.285 mg GAE/g), and condensed tannins (2.542–3.296 mg/g), which collectively indicate notable antioxidant potential. Furthermore, the peanut seeds studied exhibited excellent water and oil retention. These characteristics are therefore reliable indicators of technological potential in food processing. Overall, these findings suggest that improved peanut cultivars can be used to develop nutritious, energy‐dense products that may contribute to combating malnutrition.