Effect of storage conditions on quality and aflatoxin contamination of peanuts (Arachis hypogaea L.)

Mutegi, C K and Wagacha, J M and Christie, M E and Kimani, J and Karanja, L (2013) Effect of storage conditions on quality and aflatoxin contamination of peanuts (Arachis hypogaea L.). International Journal of AgriScience, 3 (10). pp. 746-758. ISSN 2228-6322

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Peanuts are prone to various types of deterioration during storage which renders them unsuitable for consumption and trade resulting in large economic losses. Peanut kernels of Homabay Local, Valencia Red, ICGV-SM 12991 and ICGV-SM 99568 varieties were stored for six months in jute, polypropylene and polyethylene bags to assess the effect of the storage bags, temperature and relative humidity (R.H.) on quality and aflatoxin contamination. Moisture content (M.C.), physical damage, rancidity and aflatoxin levels were determined before storage and after every 30 days during storage. Moisture content of the peanuts varied significantly (p ≤ 0.05) from 3.3 to 6.9% with samples stored in different bag types recording mean values of: 5.1% - polypropylene, 5.2% - polyethylene, and 5.3% - jute. Physical damage – which ranged from 0.1 to 9.8% - was significantly influenced by storage temperature and R.H., and the type of storage bag. Rancidity ranged from 0.8 to 5.3 and increased with storage duration from a mean of 1.5 before storage to a peak of 2.5 after 5 months of storage. There was a significant variation in the total aflatoxin levels ranging from 0 – 47.8 μg/kg, where peanuts stored in polyethylene bags were 7.3 and 13.4% more contaminated than samples stored in polypropylene and jute bags, respectively. Dried peanuts should be packaged in a container that will impede critical increases in M.C. and aflatoxin contamination and stored in a well-ventilated dry room with adequate air circulation.

Item Type: Article
Subjects: Mandate crops > Groundnut
Depositing User: Mr Sanat Kumar Behera
Date Deposited: 16 Dec 2013 05:22
Last Modified: 10 Jan 2014 09:39
URI: http://oar.icrisat.org/id/eprint/7288
Official URL:
Projects: Peanut Collaborative Research Support Program (Peanut CRSP)
Funders: United States Agency for International Development
Acknowledgement: The authors thank USAID, through the Peanut Collaborative Research Support Program (Peanut CRSP) funded by USAID cooperative agreement ECG-A-00-07-00001- for financial support in conducting this research, and ICRISAT for allowing us to use the aflatoxin research laboratory. Mr. Jeremiah M’thika and Ms. Rosemary Kamau of the Department of Food Science, Nutrition and Technology, University of Nairobi are gratefully acknowledged for technical support.
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