Spoilage moulds and deterioration of the Nigerian groundnut cake snacks under three storage methods

✍ Scribed by Adebajo, L. O.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 401 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360302

✦ Synopsis

Abstract

Twelve species of toxigenic and zoopathogenic fungi were isolated from three major types of the Nigerian groundnut cake snacks. All the isolates grew well on groundnut cake infusion medium and induced changes in the oil (decrease) and free fatty acid (increase) contents of groundnut seed medium with time. The largest changes were induced by Aspergillus flavus, A. niger and A. fumigatus. Mould deterioration of groundnut cake snack samples kept under traditional, “industrial” and retailer's storage methods was studied. Mouldiness was first recorded on the 5th day for samples stored under the retailer's method and on the 10th day for samples from other storage methods. The odour and taste acceptability values, although partly affected by the different storage techniques decreased rapidly with storage period. The overall results suggest the need for research into the processing and packaging to extend the shelf life of the snacks.