The defatted flours of 43 colored and one white testa peanut (Arachis hypogaea L.) genotypes were analyzed for flavonoids. Flavonoids were extracted from the flours with aqueous methanol, hydrolyzed, and the resulting aglycones analyzed by high pressure liquid chromatography with a variable wavelenth detector. The UV spectrum and retention time coupled with those of standards allowed for the tentative identification of the principal flavonoid aglycone as 5,7-dihydroxyisoflavone (DHI).