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The production of this crop is facing a major constraint which causes losses of healthy seeds, this is as a result of the activities of fungi, bacteria, viruses, nematodes, insects and parasitic weeds [3]. However, fungi can be rated as the most harmful microorganism [2]. Several fungi were isolated from peanut pods, shells and seeds. These fungi are Aspergillus niger, Aspergillus lavus, Alternaria dianthicola, Curvularia lunata, Curvularia pellescens, Fusarium oxysporum, Fusarium equiseti, Macrophomina phaseolina, Rhizopus stolonifer, Penicillium digitatum and Penicillium chrysogenum [4,5]. Their activities can cause discoloration, rotting, shrinking, seed necrosis, loss in germination capacity and toxi ication to oilseeds. Al-Amod, [2] reported that the activities of fungi growing on stored groundnut seeds can reduce the germination rate beside the loss of carbohydrate, protein and total oil content, induce increased moisture content, free fatty acid content and enhancing other biochemical changes. Fungi continue to represent a major human health risk throughout the world and particularly in the humid tropics being major spoilage agents of food crops [6].

Effect of Khaya Senegalensis Bark and Oil on Post-Harvest Fungal Agents of Groundnut Seeds Rot in Adamawa State, Nigeria