The microbial quality of roasted groundnut , Kulikuli, Yaji and Dankwa hawked in
three major areas in Bauchi, Northeastern Nigeria was determined. The microbial
load of the product from from each location differs, while that of bacteria
isolates ranges from 1.16±0.32x10
5 to 5.92±0.59 x10
5
colony forming units/gram (cfu/g), the fungal count ranges from 1.91±0.32
x10
4 to 8.60±0.22x10
4 cfu/g of the samples. Roasted
groundnut had the highest count of micro-organisms followed by Kulikuli, then
Yaji and Dankwa had the least. The dominant mold in these products was
Aspergillus niger
,
Rhizopus Stolonifer
and
A.
flavus
while the other associated fungi includes
Penicillum citrinum, Mucor
spp.
and
Macrophomina phaseolina
. The bacterial isolates found associated with
these groundnut products include
Staphylococcus aureus
,
S. aureginosa,
Micrococcus spp. and
Bacillus cereus.