Mycological Quality Assessment of Powdered Groundnut Cake Sold in Selected Areas in Dutsin-Ma, Katsina State, Nigeria
Abdullahi K. *
Department of Microbiology, Federal University Dutsin-Ma, Katsina State, Nigeria.
Wata I.
Department of Microbiology, Federal University Dutsin-Ma, Katsina State, Nigeria.
Hafsat S. B.
Department of Microbiology, Federal University Dutsin-Ma, Katsina State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to evaluate the mycological quality of powdered groundnut cake available in specified regions of Dutsin-Ma, Katsina State, Nigeria. A total of (40) samples were collected from various vendors in the selected areas. Standard laboratory methods were employed to assess fungal contamination, including culture-based techniques and microscopic examination.
The results revealed varying degrees of fungal presence across the sampled powdered groundnut cake. The predominant fungal species identified included (A. flavus, A. fumigatus, A. Lentulus, A. nidulans and A. niger, species and Rhizopus), indicating potential risks associated with consumption. Moreover, the study highlighted potential factors contributing to fungal contamination, such as improper storage, processing, and handling practices.
In conclusion, the mycological assessment underscores the need for enhanced quality control measures in the production, storage, and distribution of powdered groundnut cake within these regions. Implementation of proper hygiene practices, improved storage facilities, and education on food safety are recommended to mitigate fungal contamination and ensure the provision of safe and wholesome powdered groundnut cake to consumers in Dutsin-Ma, Katsina State.
Keywords: Mycological, groundnut cake, quality, assessments