KNUST Research Week and Scientific Conference: Empowering Researchers to Achieve Impactful Outcomes

Groundnut paste is a popular food in Ghana, widely used in traditional soups and stews. However, concerns about its safety and quality persist, especially in informal markets where hygiene is suspected not to be at its best. This study evaluated the safety and quality of groundnut paste sold in three major Kumasi markets: Kejetia, Race Course, and Tech Zongo, comparing them with a control sample prepared under strict laboratory conditions. Parameters measured included proximate composition, microbial load (total viable count, coliforms, and fungi), aflatoxin levels and quantity of metal particles due to grinding action.
Observations showed possible poor hygiene, inadequate processing standards, and limited vendor knowledge about groundnut sources. Results indicated that market samples had higher microbial and aflatoxin levels, with Tech Zongo and Kejetia exceeding international safety limits. The control sample demonstrated the best quality, highlighting the benefits of controlled, hygienic processing.
These findings point to health risks from consuming groundnut paste from uncontrolled environments and call for urgent regulatory action by authorities like the Food and Drugs Authority (FDA). The study suggests industrializing production, enforcing quality checks, and raising awareness on food safety. Additional research is recommended to better understand contamination patterns and develop preventive measures to enhance food safety in Ghana.