EVALUATING THE ROLE OF ASSOCIATED MYCOFLORA IN GROUNDNUT PASTE SHELF STABILITY WITH Ocimum gratissimum

Abstract

This research explores the effects of associated mycoflora on shelf life of different varieties of Arachis hypogaea (groundnut) proceeded into paste and treated with scentleaf. The research was conducted in the Plant Science and Biotechnology laboratory, Rivers State University, Port Harcourt, Nigeria. Three varieties of groundnut were used; Samnut 21, Samnut 23 and Samnut 24, identification was done at School to Land Farms, Rumuodumaya, and Rivers State. 20kg of each of the groundnut varieties were bought from Rumuokoro market in Port-Harcourt. After identification, the separated groundnut varieties were processed by salting with a sprinkle of water and fried locally (using firewood and a metallic frying pan) until light brown, thereafter ground under aseptic condition into paste, and samples properly labeled and set aside. Ocimum gratissimum (scent leaf) is the plant material used as treatment was sundried and ground to powder thereafter, it was applied to 10g of each variety of the groundnut paste. The effects of powdered scent leaf powder on the groundnut paste varieties resulted in significant reduction in lipids, calcium, Iron, potassium, while all other parameters such as moisture, fibre, carbohydrate, Sodium etc. significantly increased at (p<0.05) across the three species. The application of powdered scent leaf to the three varieties of groundnut paste, improved moisture content, reduced associated fungi and as well as improved shelf life and quality of the varieties of groundnut paste.