Microbiological quality and proximate composition of peanut cake (Kulikuli) in Nigerian markets

Microbiological quality and proximate composition of peanut cake (Kulikuli) in Nigerian markets

Author by Dr. Chibundu Ezekiel

Journal/Publisher: Academia Arena

Volume/Edition: 3

Language: English

Pages: 103 - 111

Abstract

Peanut cake (Kulikuli) is a groundnut-based snack that is consumed by all age range among the indigenous West African populace. It is also used as a major ingredient in poultry feed formulation. However, there is scarcity of data with regards to the microbiological quality of Kulikuli across Nigeria or other Kulikuli consuming West African states. In this study, 49 Kulikuli samples obtained from markets in nine districts within Nigeria were subjected to microbial and proximate analyses in order to ascertain the quality of this food material. All the samples had bacterial and fungal contamination at varying levels ranging from 4.2×106 to 1.0×107 cfu/g for bacteria, and 1.1×103 to 2.8×104 cfu/g for fungi, however, not all samples were contaminated with pathogenic Gram-negative bacteria. The contaminating enterobacteria included species of Escherichia, Enterobacter, Salmonella, Shigella, Proteus and Klebsiella. The enterobacteria gave varying haemolytic reactions. Species of Aspergillus, Fusarium, Penicillium, Rhizopus and Trichoderma were the fungi recovered from the samples. Aspergillus species were the most commonly isolated fungi and had a significantly (P<0>


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