EVALUATION OF THE PHYSICOCHEMICAL AND BACTERIOLOGICAL QUALITY OF ARTISANAL EXTRACTION OF PEANUT OILS IN MOUNDOU CITY CHAD

This work was carried out in the city of Moundou, the economic capital of Chad. It focused on the evaluation of the physicochemical and bacteriological quality of artisanal extraction peanut oils. The study involved fourteen samples including two samples of peanut seeds, four samples of oil, four samples of fresh cakes and four samples of dry cakes. The fat, water, total ash and protein contents were analyzed on peanut seeds and cakes the iodine, saponification, acid and peroxide value of oils. Four bacteriological parameters including Staphylococcus aureus, Escherichia coli, coliforms and Salmonella spp. were highlighted on each of these fourteen samples. These analyzes were carried out at CECOQDA. The results of physicochemical parameters of the oils obtained meet, for the majority, the standards of the food codex. These results are respectively from 12.120 0.010 to 12.963 0.035 g/100g for the iodine index, from 0.566 0.011 to 1.010 0.010 mg KOH/g for the acidity index, from 121.290 0.350 to 248.623 2.921 mg KOH/g for the saponification index and from 5.356 0.495 to 14.60 0.200 mEq O2/Kg for the saponification index. Regarding the bacteriological results, the samples analyzed contain more or less germs. However, the seeds of both types of peanuts, the oils and the fresh cakes contain germs at values slightly higher than the decision criteria for total coliforms (4.7.103 to 1.5.105 CFU) and Staphylococci aureus (7.7.103 at 1.5.105 CFU). In view of these results, artisanal extraction peanut oils could be considered good quality oils from a physicochemical point of view. On a bacteriological level, fresh cakes are a source of contamination.