Microbiological Profile of Peanut Muamba: A Quality and Food Security Study in Luanda, Angola

The peanut (Arachis hypogaea L.) is widely consumed for its oily characteristics and high nutritional value. It is used in the production of oil and muamba, a creamy peanut paste, and is of great economic importance. Its contamination is common due to its high moisture content. Although widely consumed, little data are available on the microbiological profile of the peanut muamba produced and consumed in Luanda, the capital of Angola. This study aimed to evaluate the microbiological profile of peanut muamba at the National Institute of Quality Control (INACOQ). This was a retrospective study conducted with 25g of 25g of peanut muamba at INACOQ, in Luanda, Angola, between 8 and 12 August 2024. All peanut muamba samples were free from Salmonella spp. in 25 g of product. Thermotolerant coliform counts were below 10 CFU/g. Mould and yeast counts were below 100 CFU/g. The average count of mesophilic aerobic bacteria was 1,600 CFU/g. The muamba of peanut samples showed good microbiological quality, with no presence of Salmonella spp. and low levels of indicator microorganisms. These results indicate adequate sanitary practices during production and reinforce the importance of hygienic-sanitary control to ensure food safety and protect public health.