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¹ Adana Bilim ve Teknoloji Üniversitesi Mühendislik ve Doğa Bilimleri Fakültesi Gıda Mühendisliği Bölümü, Adana
² Doğu Akdeniz Tarımsal Araştırma Enstitüsü, Adana
³ Mustafa Kemal Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Hatay DOI : 10.16882/derim.2017.305312 Viewed : 1736 - Downloaded : 1149 The aim of this study was to determine protein, oil and moisture contents of peanut using Near Infrared Spectroscopy (NIRS). Foss NIRSystem XDS rapid content analyzer was used to determine XDS spectra of the samples which were taken from breeding lines and commercial cultivars. Reference values used to obtain calibration equations in NIRS were obtained by analyzing protein, oil and moisture contents of the samples. Protein, oil and moisture contents of the samples were analyzed by kjeldahl, soxhlet extraction and oven methods, respectively. Protein contents of peanuts were found to range between 19.90 and 30.1% whereas oil contents were found as 44.03-53.70%. Moisture contents of peanuts varied between 5.03 and 6.16%. Coefficient of determination (RSQ=R2) values between the results of classical analytical methods and NIRS were 0.925, 0.857 and 0.821 for protein, oil and moisture contents, respectively. The results of this study showed that NIRS can be used quick and accurate method to determine important quality characteristics of peanut. Keywords : Moisture ratio, NIRS, Protein content, Oil content, Peanut