IIARD International Institute of Academic Research and Development

International Journal of Agriculture and Earth Science (IJAES )

E- ISSN 2489-0081
P- ISSN 2695-1894
VOL. 9 NO. 3 2023
DOI: https://doi.org/10.56201/ijaes.v9.no3.2023.pg31.38

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Comparative Studies on the Quality and Bacterial Contamination of Five Varieties of Groundnut (Arachishypogaea L.)

Otu M. A., Chuku E. C. and Nmom F. W.

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Abstract

Studies on the quality and bacterial contamination of five varieties of groundnut were carried out in the Department of Plant Science and Biotechnology, Rivers State University. Nutrient analysis was conducted in accordance with the guideline of Association of Official Analytical Chemists (AOAC) while the laboratory cultural method was used for bacterial isolation and characterization. The proximate assessment revealed the presence of moisture, ash, lipid, fibre, carbohydrate and protein. However, highest lipid (49.25±0.05%) and fibre (4.95±0.50%) were recorded for SM 10 while LM had highest values of moisture (7.8±0.00%) and carbohydrate (31.25±0.37%). Highest ash (6.55±0.05%) and protein (36.74±0.04%) were seen for SN22 and SN23 respectively.The mineral evaluation revealed calcium, iron, magnesium, phosphorus, potassium and sodium to be present in all test groundnut samples. Although, SN24 recorded highest calcium (130.00±0.00mg/100g) potassium (950.00±0.00mg/100g) and iron (4.70±0.00mg/100g). However, highest values magnesium (161.00±1.mg/100g), phosphorus (376.50±0.50mg/100g) and sodium (107.30±87.70mg/100g) were recorded for SN22, SN10 and SN23 respectively. Bacteria investigation showed the occurrence of five organisms viz: Bacillus cereus, Micrococussp, Staphylococcus sp and Bacillus mycoide. However, SN10 and SN23 had highest number of bacterial flora (3 genera) while SN22 had least bacterial flora (1 genus). Generally, all groundnut varieties possessed vital nutrient but could still be contaminated by bacteria.

keywords:

Groundnut, varieties and bacterial contamination

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