Abstract: Field experiments were conducted at the University of Agriculture, Makurdi and National Cereal Research Institute Substation, Yandev during 2011 and 2012 cropping seasons. Laboratory experiments were done at Benue University, Makurdi and Adamawa State University, Mubi. The objective was to determine the kernel quality of seven groundnut varieties at Makurdi and Yandev locations. The field experiments were laid out in Randomized Complete Block Design with three replications. Kernel quality parameters evaluated included: proximate composition, fatty acid composition, and elemental composition. Results showed significant variation among the parameters evaluated. Results on proximate composition showed that Borno-Red and Samnut-21 were significantly higher in protein (40.47%) at Makurdi and Yandev locations respectively; Samnut-16 gave higher Lipid (40.50%) at Yandev; while Ebunaigbaji produced higher carbohydrate content (4.92%). On fatty acid composition, Dan-Bomboyo both in Makurdi and Yandev, recorded the highest Oleic/Linoleic ratio of 3.74 and was also higher in Lauric and Oleic acid content. Samnut-22 gave higher Palmitic, Palmitoleic and Linolenic acids; while Samnut-16 produced higher Myristic and Linoleic acids. For elemental composition, Ijiwanda was higher in Potassium and Iron; Samnut-16 in Calcium and Copper; Dan-Bomboyo jn Magnesium; Samnut-21 in Sodium and Zinc. It was concluded that the study identified groundnut varieties with varying kernel qualities that can be selected from according to the product to be made. The variation in kernel quality among the varieties was probably due to differences in environmental conditions at Makurdi and Yandev locations and in the genetic make-up.