Quality and safety of peanut butter processed by small and medium enterprises in Dar es salaam region

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dc.contributor.authorChijoriga, Z.
dc.date.accessioned2018-06-13T09:01:54Z
dc.date.available2018-06-13T09:01:54Z
dc.date.issued2017
dc.descriptionMasters Thesisen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipTanzania Bureau of Standardsen_US
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/2309
dc.language.isoenen_US
dc.publisherSokoine University of Agricultureen_US
dc.subjectQualityen_US
dc.subjectSafetyen_US
dc.subjectPeanut butteren_US
dc.subjectProcessed peanut butteren_US
dc.subjectSmall enterprisesen_US
dc.subjectMedium enterprisesen_US
dc.subjectDar es salaam regionen_US
dc.titleQuality and safety of peanut butter processed by small and medium enterprises in Dar es salaam regionen_US
dc.typeThesisen_US

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