Fresh, cooked and fried seeds of three varieties of groundnuts (Arachis hypogaea L) Nwakara, Kaki and Campalla, were screened to determine the post-harvest seed-borne fungi associated with them. Results obtained showed that no fungi was associated with fresh seeds of Nwakara and kaki varieties, whereas Aspergillus niger, A. flavus, A. terreus, A. culmorum, A. fumigatus, A. nidulans, A. tamarii, Fusarium moniliforme, Mucor rouxii, Penicillium spp., Cladosporium spp., and Aureobasidium pullulans associated with fried and cooked seeds of the three varieties, Nwakara, Kaki, and Campalla. More fungi were associated with the old varieties than the fresh ones.