Total antioxidant content; Total polyphenolic content; Folin-Ciocalteu's reagent; Fabaceae; FRAP; Total anthocyanin content. KEYWORDS ABSTRACT The effects of three cooking modes commonly used in sub-Saharan Africa on the total polyphenolic contents of 17 varieties of groundnut from the Institute of environment and agricultural research (INERA) of Burkina Faso and the Chadian Institute of agronomic research for development (ITRAD) of Chad have been studied. These total polyphenolic contents were

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... assessed before and after cooking using a common and simple method based on Folin-Ciocalteu's reagent. Total antioxidants (TAC) and anthocyanins (TAT) contents of raw seeds were respectively assessed using the Ferric Reducing Antioxidant Power (FRAP) and differential pH methods. TAC was ranged from 5.018 (for KVS314) to 10.727 mg of Tolox Equivalents/g (for KVS225). KVS97, M4 and KVS350 varieties were distinguished by TAT greater than 160 µg/g dry seeds. Results of the determination of total polyphenolic contents (TPC) after cooking indicated that the three cooking processes had negative effects which involved decreases in TPC in studied seeds. Indeed, there were rates of decrease about 13.53%, 31.19% and 52.06% respectively for cooking processes by roasting, at pH7 and at pH8. Among these three cooking modes, cooking by roasting allowed better retention (86.47%) of total polyphenolic contents.