Chemical, microbiological and sensory qualities of five varieties of groundnuts

Abstract

Chemical, microbiological and sensory qualities of groundnuts and Dzowe were assessed, among 5 varieties namely Chinese, Manipinta, Zinkasie, F-mix and JL-24. The work was carried out under AGSSIP project on peanut. The main objective of this study was to conduct chemical, microbiological and sensory analyses on the five varieties of groundnut produced and their products. It is hope that the variety as well as the least contaminated products would be identified in other for further studies into storage period of the varieties of ground nut as well as the shelf life of their products would be carried out. It is recommended that studies should be carried out to establish storage period as well as the shelf life of the various products to eliminate chronic chemical and microbial contaminants. It is recommended that cleanliness of drying facilities as well as personal hygiene of individuals handling the products should be ensured to minimize microbial contaminants. The findings from this study should be made available to the general public, professionals as well as individuals in the food industries which use groundnut as raw material in product development in order to obtain high quality products to increase productivity and profit margin