National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Peanut paste, a staple food in Africa valued for its nutrition and accessibility, is highly susceptible to fungal contamination due to inadequate hygiene during production. This study conducted two parallel surveys among stakeholders to understand related practices and risks. First, a socio-demographic survey of 1000 consumers focused on peanut sauce consumption (peanut paste being a key ingredient). Second, a survey of 120 producers and retailers examined peanut paste processing and sales. Questionnaires were administered via guided interviews, sometimes in local language with an interpreter, after obtaining consent. Data were entered using SPHINX-LEXICA and analyzed with Excel, STATISTICA, and R, employing ANOVA, Tukey's test, and Chi-square. Among consumers, peanut consumption was very high (94%), primarily as sauces (77.1%). Post-consumption, 68% reported illnesses, mainly diarrhea (44.6%) and abdominal pain (40.8%), sometimes requiring hospitalization, with age significantly influencing occurrence. Among producers/retailers, education levels were low (68.3% illiterate, mostly women), hygiene conditions were precarious, 51% lacked adequate utensils, and 97% worked without protective equipment. The high consumption confirms this food's importance, while the symptom prevalence suggests contamination likely by mycotoxins favored by poor hygiene throughout the chain. Low education, lack of awareness, and inadequate equipment are major obstacles to food safety. This study reveals that high peanut paste consumption carries significant health risks directly linked to deficient production hygiene.
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