PREVALENCE OF FUNGAL CONTAMINATION IN GROUNDNUT CAKE SOLD IN SOME SELECTED MARKETS IN SOKOTO STATE NIGERIA.

Abstract

Groundnut (Arachis hypogaea L.) is a mycotoxin-contaminated food that includes a variety of essential nutrients and is mostly produced in China, India, Senegal, Niger, Nigeria, the United States, and Sudan. The aim of this study is to determine the prevalence of fungal contamination in groundnut cake sold in some selected markets in Sokoto state Nigeria. Samples of groundnut cake (200–500 g each) were randomly purchased from at least 30 vendors across different markets in Sokoto state. Structured questionnaires were administered to vendors to obtain information on storage methods, hygiene practices, and awareness of fungal contamination risks. A drop of lactophenol cotton blue was placed on a clean glass slide, followed by a small amount of actively growing fungi, and covered with a coverslip. The results on Fungal Species Isolated from Groundnut Cake Samples shows that Aspergillus flavus had the highest frequency of occurrence (35.79 %) while Rhizopus stolonifer (7.36 %) has the lowest frequency of occurrence. The results on socio-demographic characteristics of groundnut cake vendors revealed that most vendors (64%) were female, typically aged between 31 and 40 years. The results on processing and handling practices of groundnut cake among vendors large proportion (64%) used firewood for frying, and 76% relied on sun drying, which exposes products to dust and airborne spores. The results on vendor awareness and perception of fungal contamination show that only 36% of vendors were aware of fungal contamination and aflatoxin risks. However, 84% expressed willingness to receive training, indicating strong potential for future intervention programs. This study conclusively demonstrates that groundnut cake (kuli-kuli) sold in selected Sokoto markets are highly contaminated with aflatoxigenic fungi, particularly Aspergillus flavus and A. niger. Regular workshops should be organized by local health departments, agricultural extension workers, and NAFDAC to train vendors on hygienic production, handling, and storage of groundnut cake.