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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 2, 2001, pp. 53-55
Bioline Code: ft01015
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 2, 2001, pp. 53-55

 en Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City
A. A. Adebesin, O. T. Saromi, N. A. Amusa and S. O. Fagade

Abstract

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±0.32x105 to 5.92±0.59 x105 colony forming units/gram (cfu/g), the fungal count ranges from 1.91±0.32 x104 to 8.60±0.22x104 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 check for this species in other resources , Rhizopus Stolonifer check for this species in other resources and A. flavus while the other associated fungi includes Penicillum citrinum, Mucor check for this species in other resources spp. and Macrophomina phaseolina check for this species in other resources . The bacterial isolates found associated with these groundnut products include Staphylococcus aureus check for this species in other resources , S. aureginosa, Micrococcus spp. and Bacillus cereus. check for this species in other resources

Keywords
Arachis hypogaea L, Kulikuli, Yaji and Dankwa, Bauchi, roasted groundnuts, microbial quality

 
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