PRODUCTION AND MICROBIAL QUALITY ASSESSMENT OF GROUNDNUT OIL PRODUCED IN MAIDUGURI, BORNO STATE.

ABSTRACT Processed food products have shown high potentials to be contaminated in suitable environmental conditions. Groundnut oil is one of such products. The study was conducted to determine the cost benefit of groundnut oil production and microbial quality of the branded and locally produced groundnut oil sold in Maiduguri. The cost benefit analysis revealed that sample A has the highest benefit (₦354 per kg) compared to sample B and C which yielded (₦226 per kg) and (₦200 per kg). The study recommends that producers of groundnut oil should prioritize the use of high yielding verities to maximize profits. Total bacterial count and Total fungal count were evaluated using standard microbiological methods. The result obtained showed that the branded oil was free from bacterial contamination since it went through a series of refining processes. All the locally produced groundnut oil had bacterial and fungal contaminations of species which include; Bacillus sp., Staphylococcus sp., mucor sp., rhyzopus sp., and Aspergillus sp. The total heterotrophic bacteria count for locally produced groundnut oil samples ranged from 3.6×102 to 6.0×101 cfu/ml while total fungal counts for locally produced groundnut oil samples ranged from 4.5 ×100 and 2.5×100 cfu/ml. The total bacterial count for branded groundnut oil is 1.0×100 which is within acceptable standards. The microbial parameters for locally produced groundnut oil did not exceed the acceptable limit. Nevertheless, consumers are encouraged to use more refined and branded groundnut oil as these fall closer to acceptable standards than regular locally produced ones.