Fungal Variation during Peanut Paste Storage.

Peanut paste produced in multipurpose mills is very often the site of choice for fungal contaminants that pose a major risk to consumers. The objective of this study is to evaluate the level of fungal contamination of peanut paste produced according to different moulding processes during storage. Thirty samples of peanut paste were produced from 60 kg of peanut pods according to three types of moulding (domestic moulding, artisanal moulding, and hygienic moulding) and then preserved for three months.