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Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City

Published on Feb 1, 2001in The Journal of Food Technology in Africa
· DOI :10.4314/jfta.v6i2.19287
A. A. Adebesin2
Estimated H-index: 2
,
O. T. Saromi1
Estimated H-index: 1
+ 1 AuthorsS. O. Fagade2
Estimated H-index: 2
(UI: University of Ibadan)
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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, 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. The Journal of Food Technology in Africa Volume 6 Number 2 (April-June 2001), pp. 53-55 KEY WORDS: Arachis hypogaea L, Kulikuli, Yaji and Dankwa, Bauchi, roasted groundnuts, microbial quality.
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Published on Dec 1, 2015in AMB Express 2.23
Ashish Kumar Sarker3
Estimated H-index: 3
(Bangladesh Council of Scientific and Industrial Research),
Dipti Saha5
Estimated H-index: 5
(DU: University of Dhaka)
+ 2 AuthorsMm Rahman5
Estimated H-index: 5
(Bangladesh Council of Scientific and Industrial Research)
As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at pH...
Published on Mar 20, 2015
The occurrence of moulds and aflatoxins in groundnut kernels are of great concern to food processors and consumers because of their ability to cause spoilage resulting to economic losses and public health problem such as aflatoxicosis. This study was aimed at determining the presence of Aspergillus species and aflatoxin levels in fresh harvested and stored groundnuts kernels from non-mechanized groundnut oil processors in parts of Kaduna State. Enumeration and identification of Aspergillus spp o...
Published on Jan 1, 2015
The study assessed the effects of supplementation of mycotoxin Detoxifier to contaminated groundnut cake (GNC) diet on the growth performance, selected organs and serum enzyme concentrations of two strains of broilers. A total of 198 unsexed day old broil were randomly distributed to 6 dietary treatment groups. Each treatment group was replicated thrice of 33 birds. Corn-groundnut cake-based diet was used for all treatments. Diet that contained non-contaminated GNC was the positive control (PC) ...
H. C. C. Maduka3
Estimated H-index: 3
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O R Onuorah + 4 AuthorsA. A. Maduka1
Estimated H-index: 1
A lot of beverages (fruit juices) are packaged and supplied commercially in owerri metropolis and consumed in Federal University of Technology, Owerri (FUTO). Some of these commercial fruit juices consumed in FUTO were assessed by microbiological indices. This was done by subjecting five group of fruit juices samples labeled R1-R5 to microbiological screening of the common bacteria contaminants of foods and beverages..The microbial parameters used as indices for analysis were bacteria counts and...
Published on Sep 27, 2012in African Journal of Biotechnology
Euloge S. Adjou4
Estimated H-index: 4
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Boniface Yehouenou1
Estimated H-index: 1
+ 2 AuthorsComlan de Souza2
Estimated H-index: 2
The detection of spoilage fungi and mycotoxins contamination in peanut cake product, popularly called ‘‘kulikuli’’ was investigated in this study. Forty five major markets were sampled and peanut cake products were analyzed for aflatoxins and ochratoxin A contaminations, and associated mycoflora. Total coliform count ranged between 1.6 × 10 1 and 14.0 × 10 2 CFU g -1 , while the fungal count was between 1.0 to 8.1 × 10 2 CFU g -1 . Bacteria isolated from peanut cake product were Eschericha coli,...
Published on Feb 1, 2011in Mycotoxin Research 3.74
Andrea Nesci15
Estimated H-index: 15
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Analía Montemarani2
Estimated H-index: 2
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Miriam Etcheverry23
Estimated H-index: 23
The occurrence of spoilage fungi and Aspergillus section Flavi populations, the aflatoxins incidence, the role of insects as vectors of mycotoxin-producing fungi and the AFs-producing ability of the isolated species throughout the peanut (Arachis hypogaea L.) storage period were evaluated. Analyses of fungal populations from 95 peanut seed samples did not demonstrate significant differences between the incidences in each sampling period. Aspergillus section Flavi were isolated during all incubat...
E.B Essien1
Estimated H-index: 1
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C.C. Monago1
Estimated H-index: 1
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E. A. Edor1
Estimated H-index: 1
Evaluation of the nutritional and microbiological quality of laboratory processed and hawked kunun drinks (A Cereal Based NonAlcoholic Beverage) in different locations of Port Harcourt Metropolis; south-south Nigeria was investigated. Chemical analysis showed that the crude protein content of the hawked kunun drinks was higher (0.67±0.01-1.98±0.01%) than that of the laboratory processed kunun samples (0.48±0.02-0.80±0.00%), while the total solids were highest in the laboratory processed samples ...
Published on Jan 1, 2009in Pakistan Journal of Nutrition
N. A. Amusa1
Estimated H-index: 1
(OSU: Olabisi Onabanjo University),
O. A. Odunbaku1
Estimated H-index: 1
The microbiological and nutritional quality of freshly processed and hawked kunun drinks in South Western Nigeria was investigated at Ibadan, Nigeria. The microbes found associated with both the hawked and the laboratory prepared kunun samples are Lactobacillus plantarum, Bacillus sutilis, B. cereus , Streptococus feaceaum, S. lactis, Staphylococcus aureus, Micrococcus acidiophilis, Escherishai coli, Pseudomonas aureginosa, Saccharomysces cerevisiae, Candida mycoderma, Aspergillus niger, Penicil...
Ao Nwaopara3
Estimated H-index: 3
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Chilie Anibeze1
Estimated H-index: 1
+ 1 AuthorsSharon Nwaopara1
Estimated H-index: 1
Spices and herbs have been used for thousands of centuries as preservatives for foods and for medicinal purposes. Some of these spices and herbs possess antimicrobial potentials that may, in combination, be considered as alternatives to conventional antimicrobial agents especially in this era of antimicrobial drug resistance. Our interest however, is on the widely consumed Nigerian suya meat sauce called Yaji. It is a complex mixture of salt, ginger, clove, red pepper and black pepper, all of wh...
Published on Oct 22, 2008in Journal of Food Safety 1.67
María Alejandra Passone11
Estimated H-index: 11
(CONICET: National Scientific and Technical Research Council),
Romina V. Bluma5
Estimated H-index: 5
(CONICET: National Scientific and Technical Research Council)
+ 2 AuthorsMiriam Etcheverry23
Estimated H-index: 23
(CONICET: National Scientific and Technical Research Council)
A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA-PP mixture (10 + 10 mM) and BHA-PP-BHT mixtures (10 + 5 + 10 mM) and (10 + 10 + 10 mM). Fungal counts from peanuts treated with bi...