Quality and safety of peanut butter processed by small and medium enterprises in Dar es salaam region
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Date
2017
Authors
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Publisher
Sokoine University of Agriculture
Abstract
The aim of this study was to assess the quality and safety of peanut butter processed by Small and Medium Enterprises (SMEs) in Dar es Salaam region. Samples for peanut butter were collected randomly from 33 SMEs selected from the list provided by Small Industries Development Organization (SIDO). Production knowledge and challenges facing these SMEs were assessed using pretested structured questionnaire and checklist. Chemical composition and microbiological qualities were evaluated using AOAC (2005) and ISO (2005 and 2017) methods respectively. The results showed that protein content ranged from 4.68 to 21.28 %, fat 33.16 to 66.44 %, carbohydrate 13.65 to 51.40%, calcium 332.19 to 668.64 mg/kg, magnesium 1723.01 to 2553.63 mg/kg, acid value 0.10 to 3.49 mg KOH/g, and peroxide value 8.32 to 45.84 mEqO2/kg.The results showed that 69.7% of samples tested positive for AFB1 (0.70 to 380.80 μg/kg) while 84.8% tested positive for total aflatoxins (B1, B2, G1 and G2) (0.70 to 425.63 μg/kg) of which 46.6% had higher levels than the limit 15 μg/kg established by TZS 844:2014 standard. Escherichia coli and Salmonella were not detected in all samples. The results showed that, 30 (91%) of peanut butter SMEs were aware of safety and quality requirements and 31(94%) had access to potable water. Majority of them lack permits, licences and facilities for quality monitoring system. However, high levels of aflatoxin pose a threat to the safety of these products hence, regulatory bodies should strictly monitor the Good Agricultural, Manufacturing and Hygienic Practices throughout the peanut butter supply chain.
Description
Masters Thesis
Keywords
Quality, Safety, Peanut butter, Processed peanut butter, Small enterprises, Medium enterprises, Dar es salaam region