Technical Abstract: The incidence of food allergy has increased over the last 15 years. It has been suggested that the methods of processing a particular food contribute to the rate of sensitization. It is quite possible that the processing methods have increased the rate of sensitization directly or indirectly, by affecting the age and frequency of exposure to peanut products. In order to understand the changes in the allergenic properties of roasted peanuts, the main allergens were purified from both raw and roasted peanuts and subjected to various assays, such as, digestive enzyme and IgE binding analysis. The structural and chemical alterations observed in the purified peanut allergens may, in part, explain the differences seen in the allergenic properties of peanut proteins following roasting.