JOURNAL OF NEW DISCOVERY IN MICROBIOLOGY
Integrity Research Journals
ISSN: 3122-0207
Model: Open Access/Peer Reviewed
DOI: 10.31248/JNDM
Start Year: 2020
Email: jndim@integrityresjournals.org
Microbial quality of raw and processed groundnut (Arachis hypogaea) and cashew nuts (Anacardium occidentale) in Rivers State, Nigeria
https://doi.org/10.31248/JNDM2023.007 | Article Number: FFD121DD1 | Vol.2 (1) - February 2024
Received Date: 08 September 2023 | Accepted Date: 20 November 2023 | Published Date: 28 February 2024
Authors: Nnenna. J. P. Omorodion* and Samuel Oyedele
Keywords: moisture content, pH, groundnut, microbial contamination., Cashew nuts
The cashew and groundnut seeds are commonly considered snack nuts eaten on their own, used in recipes, or processed into cashew cheese, cashew butter peanut butter, groundnut biscuit etc. In this study, the contamination level of raw and roasted groundnut and cashew nuts was determined using standard microbiological methods. For nut samples, the total bacteria count ranged from Log 10 cfu/g 3.5 -7.8, the total fungi count ranged from Log 10 cfu/g 2.5 -5.8, the total Staphylococcus count ranged from Log 10 cfu/g 2.6-5.5. Enterococcus sp, Serritia sp, Klebsiella sp, Bacillus sp and Staphylococcus sp were bacteria isolated from groundnut and cashew. The highest percentage occurring bacteria observed was Enterococcus sp and Bacillus sp with 33.33% while Serritai sp was the least occurring with a percentage occurrence of 3%. Aspergillus sp had a percentage occurrence of 69.91%, Fusarium sp. had the least percentage occurrence of 3%. Due to the levels of microbial contamination of most of the samples and the kind of microbial species involved, proper hygiene standards must be adopted during the postharvest handling of the nuts.
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