The document summarizes a study investigating fungi responsible for postharvest deterioration of shea nuts and kernels. Four types of deterioration were identified: nut cracks, kernel discoloration, nut discoloration, and kernel deterioration. Microorganisms isolated from deteriorated kernels and nuts included Aspergillus, Mucor, Phoma, Fusarium, and Xylaria species. Aspergillus niger, A. flavus, and A. persii were found to be most pathogenic, causing loss of viability, tainting, color deterioration, and rot of kernels. The economic importance of shea nuts and kernels for shea butter and oil production underscores the need to develop cost-effective storage techniques to prevent
Banana is the fourth largest produced food crop of the world and its demand is increasing day by day. It is available throw out the year and its cost is very less in comparison to other fruits. With the development in science new tissue culture protocols are standardized for mass propagation of Musa (Banana) on the basis of effects of plant growth regulators. BAP (6-Benzyl Amino Purine), KN (Kinetin) are most widely used cytokinins for shoot proliferation and IAA (Indole -3-acetic acid), NAA (Naphathalene acetic acid) are widely used auxins for root induction.
Moringa is a plantfood of high nutritional value, ecologically and economically beneficial and readily available in the countries hardest hit by the food crisis. http://miracletrees.org/ http://moringatrees.org/
Country Status Reports on Underutilized Crops by Keng-Chang Chuangapaari
Country Status Reports on Underutilized Crops by Keng-Chang Chuang, Taiwan - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
Effect of Fermentation on the Nutritional and Antinutritional Composition of ...IOSR Journals
The dehulled seeds of three varieties of Lagenaria siceraria were subjected to control fermentation process. The fermented and unfermented seeds were analysed for their nutritional and anti-nutritional compositions using AOAC 1998. The fermented seeds were found to contain high amount of crude protein (48.12%) and crude fibre (4.11%) compared to 27.42% and 0.67% for unfermented seeds respectively. Similarly, crude lipid content of the seeds decreased by about 75%. The process also results in decrease in phytate, oxalate, tannins and cyanide content with consequent increase in nitrate and Vitamin C. Hence fermenting the seeds is an important way of exposing its protein content and reducing the antinutritional content. The seeds were found to have good potentials for preparation of condiments which are commonly used in the preparation of soup.
Banana is the fourth largest produced food crop of the world and its demand is increasing day by day. It is available throw out the year and its cost is very less in comparison to other fruits. With the development in science new tissue culture protocols are standardized for mass propagation of Musa (Banana) on the basis of effects of plant growth regulators. BAP (6-Benzyl Amino Purine), KN (Kinetin) are most widely used cytokinins for shoot proliferation and IAA (Indole -3-acetic acid), NAA (Naphathalene acetic acid) are widely used auxins for root induction.
Moringa is a plantfood of high nutritional value, ecologically and economically beneficial and readily available in the countries hardest hit by the food crisis. http://miracletrees.org/ http://moringatrees.org/
Country Status Reports on Underutilized Crops by Keng-Chang Chuangapaari
Country Status Reports on Underutilized Crops by Keng-Chang Chuang, Taiwan - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
Effect of Fermentation on the Nutritional and Antinutritional Composition of ...IOSR Journals
The dehulled seeds of three varieties of Lagenaria siceraria were subjected to control fermentation process. The fermented and unfermented seeds were analysed for their nutritional and anti-nutritional compositions using AOAC 1998. The fermented seeds were found to contain high amount of crude protein (48.12%) and crude fibre (4.11%) compared to 27.42% and 0.67% for unfermented seeds respectively. Similarly, crude lipid content of the seeds decreased by about 75%. The process also results in decrease in phytate, oxalate, tannins and cyanide content with consequent increase in nitrate and Vitamin C. Hence fermenting the seeds is an important way of exposing its protein content and reducing the antinutritional content. The seeds were found to have good potentials for preparation of condiments which are commonly used in the preparation of soup.
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Public Health Implications of Locally Femented Milk (Nono) and Antibiotic Sus...IJLT EMAS
The study is to determine the PH and moisture content
of Nono sold in Port Harcourt , the prevalence of Pseudomonas
aeruginosa in Fura da nono and finally the antibiotic resistance
pattern of Pseudomonas aeruginosa isolated from the fermented
products. nono samples were purchased from Borikiri in
portharcourt township. A total of 20 samples were assessed to
determine their microbiological quality and to conduct antibiotic
susceptibility test. Moisture content and pH of the samples were
also assessed. Enumeration of the total viable bacterial count
(TVBC), Total coliform count (TCC) and Total Pseudomonal
count (TPC) were also assessed to determine the sanitary quality
of the product. The PH ranges between 2.99 to 3.89 while the
moisture content ranges between 80% to 88%. The result
obtained from the microbial culture indicated that a wide array
of microorganism were present in Fura da nono including species
of Bacilu, klebsiella, Pseudomonas Staphylococcus aureus,
Streptococcus, Lactobacillus and Escherichia coli.. The highest
TVBC, TCC and TPC were 9.8x103
cfu/ml, 10x103
cfu/ml and
9.7x103
cfu/ml respectively. Antibiotic susceptibility was
conducted using 12 broad spectrum antibiotics and compared
against a standard provided by the Clinical laboratory standard
institute (CLSI). Gentamycin, Ofloxacin and Levofloxacin
recorded 100% resistance , while Cotrimoxazole, Ciprofloxacin,
Vancomycin, Nitrofurantoin, Norfloxacin and Azithromycin
recorded 100% susceptibility as indicated by the complete clear
zone of inhibition.It was discovered that the absence of
regulatory agencies like National Agency for Food Drug
Administration and Control (NAFDAC) in the regulation of the
quality of the product was the cause of the high contamination,
since there were no quality control measures in its production
line .It was recommended that NAFDAC should provide a
standard operating procedure for local food producers and
should include them in their scope for regulation.
Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced...BRNSS Publication Hub
Blends of 50:50 g of jackfruit seed flour (Artocarpus heterophyllus) and ofor seed flour (Detarium microcarpum) were mixed together, sieved to pass 0.25 mm sieve and packaged in an airtight container. The proximate composition of the flour sample was determined to be 9.78%, 19.25%, 6.50%, 2.75%, 7.06%, and 54.66% for moisture content, crude protein content, fat and oil content, crude fiber content, ash content, and carbohydrate content, respectively. Furthermore, the mineral contents of the flour sample were Ca (34.00 mg/kg), K (303.00 mg/kg), Na (3.0 mg/kg), Mg (37.00 mg/kg), and Zn (0.42 mg/kg), respectively. Phytochemical values were also determined to be 0.42%, 1.00%, 2.80%, 1.60%, 0.82 mg/g, and 23.00 μg/100 g for flavonoid, tannin, alkaloid, saponin, phenol, and carotenoid, respectively. Furthermore, the functional properties of flour sample were determined to be 0.53 g/ml, 7.50%, 8.00%, 10.00%, 90.90%, 6.25%, 0.25%, and 95.00°C for bulk density, water adsorption capacity, oil absorption capacity, foam capacity, foam stability, emulsification capacity, gelation capacity, and gelation temperature, respectively. The flour sample and cocoyam flour were also used as thickener for soup and were sensory evaluated. The result shows that there were no significant differences (P ≥ 0.05) between them.
This study was carried out in Osogbo township of Osun State, Nigeria to isolate and determine prevalence and pathogenicity of microorganisms associated with deterioration of sweet orange fruits. Twenty samples of 20 infected and 20 non-infected sweet oranges (Citrus sinensis L) were collected from four open markets (Akindeko, Igbonna, Oja-Oba and Sabo markets) each. The samples were transported immediately to Fountain University Microbiology Laboratory for pathogenic analysis. The oranges were rinsed with distilled water and serially diluted in 10 folds. The highest three dilutions were considered for microbial count analysis. Each of the orange was cut and the liquid content inoculated on nutrient agar and potato dextrose agar, incubated at 370C and 250C respectively. They were observed for seven days, and the different colonies isolated using the slide culture technique. Biochemical analyses of the culture showed that Apergillus spp, Staphylococcus spp, Escherichia spp, Rhizopus spp and Shigella spp had the highest load. Pathogens prevalence revealed that Staphylococcus spp had highest (12.63%) at Sabo, 4.94% at Igbonna and 10.43% at Akindeko. Aspergillus spp with 6.60% and 17.58% loads were identified at Sabo and Oja-Oba respectively. Rhizopus spp had 21.97% at Oja-Oba, E. coli, 17.58% at Igbonna and Shigella spp, 8.24% at Akindeko. Rhizopus spp and Aspergillus spp were the most active microbes with respective 100% and 90% infections, while the least active microbes were Staphylococcus spp and Shigella spp. Harvesting fruits at the suitable periods and stored the harvested orange fruits under controlled conditions could aid in retarding the microbial growth of post-harvest spoilage of pathogenic microorganisms.
This study was carried out to isolate and identify pathogenic microorganisms associated with
deterioration of tomato fruits. Fruit samples of infected and non-infected tomatoes were collected from
two open markets, Oja-Oba and Sabo in Osogbo, Nigeria. Each of the tomato was cut and the liquid
content inoculated on nutrient agar and potato dextrose agar, incubated at 37 0C and 25 0C, respectively,
and observed from 24 hours to 5 days, after which different colonies obtained were identified using slide
culture technique. Two bacteria, Staphylococcus aureus and Bacillus spp, as well as two fungi Aspergillus
flavus and Rhizopus stolonifer were observed in the tomato samples in both markets. Prevalence indices
revealed that isolated pathogens is higher at Sabo market than Oja-Oba market. Pathogenicity tests also
revealed that both of bacteria and fungi caused fruit decay. Consumers’ awareness on potential health
hazards of consuming relatively cheaper and pathogen contaminated spoilt fruits should be intensified.
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Public Health Implications of Locally Femented Milk (Nono) and Antibiotic Sus...IJLT EMAS
The study is to determine the PH and moisture content
of Nono sold in Port Harcourt , the prevalence of Pseudomonas
aeruginosa in Fura da nono and finally the antibiotic resistance
pattern of Pseudomonas aeruginosa isolated from the fermented
products. nono samples were purchased from Borikiri in
portharcourt township. A total of 20 samples were assessed to
determine their microbiological quality and to conduct antibiotic
susceptibility test. Moisture content and pH of the samples were
also assessed. Enumeration of the total viable bacterial count
(TVBC), Total coliform count (TCC) and Total Pseudomonal
count (TPC) were also assessed to determine the sanitary quality
of the product. The PH ranges between 2.99 to 3.89 while the
moisture content ranges between 80% to 88%. The result
obtained from the microbial culture indicated that a wide array
of microorganism were present in Fura da nono including species
of Bacilu, klebsiella, Pseudomonas Staphylococcus aureus,
Streptococcus, Lactobacillus and Escherichia coli.. The highest
TVBC, TCC and TPC were 9.8x103
cfu/ml, 10x103
cfu/ml and
9.7x103
cfu/ml respectively. Antibiotic susceptibility was
conducted using 12 broad spectrum antibiotics and compared
against a standard provided by the Clinical laboratory standard
institute (CLSI). Gentamycin, Ofloxacin and Levofloxacin
recorded 100% resistance , while Cotrimoxazole, Ciprofloxacin,
Vancomycin, Nitrofurantoin, Norfloxacin and Azithromycin
recorded 100% susceptibility as indicated by the complete clear
zone of inhibition.It was discovered that the absence of
regulatory agencies like National Agency for Food Drug
Administration and Control (NAFDAC) in the regulation of the
quality of the product was the cause of the high contamination,
since there were no quality control measures in its production
line .It was recommended that NAFDAC should provide a
standard operating procedure for local food producers and
should include them in their scope for regulation.
Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced...BRNSS Publication Hub
Blends of 50:50 g of jackfruit seed flour (Artocarpus heterophyllus) and ofor seed flour (Detarium microcarpum) were mixed together, sieved to pass 0.25 mm sieve and packaged in an airtight container. The proximate composition of the flour sample was determined to be 9.78%, 19.25%, 6.50%, 2.75%, 7.06%, and 54.66% for moisture content, crude protein content, fat and oil content, crude fiber content, ash content, and carbohydrate content, respectively. Furthermore, the mineral contents of the flour sample were Ca (34.00 mg/kg), K (303.00 mg/kg), Na (3.0 mg/kg), Mg (37.00 mg/kg), and Zn (0.42 mg/kg), respectively. Phytochemical values were also determined to be 0.42%, 1.00%, 2.80%, 1.60%, 0.82 mg/g, and 23.00 μg/100 g for flavonoid, tannin, alkaloid, saponin, phenol, and carotenoid, respectively. Furthermore, the functional properties of flour sample were determined to be 0.53 g/ml, 7.50%, 8.00%, 10.00%, 90.90%, 6.25%, 0.25%, and 95.00°C for bulk density, water adsorption capacity, oil absorption capacity, foam capacity, foam stability, emulsification capacity, gelation capacity, and gelation temperature, respectively. The flour sample and cocoyam flour were also used as thickener for soup and were sensory evaluated. The result shows that there were no significant differences (P ≥ 0.05) between them.
This study was carried out in Osogbo township of Osun State, Nigeria to isolate and determine prevalence and pathogenicity of microorganisms associated with deterioration of sweet orange fruits. Twenty samples of 20 infected and 20 non-infected sweet oranges (Citrus sinensis L) were collected from four open markets (Akindeko, Igbonna, Oja-Oba and Sabo markets) each. The samples were transported immediately to Fountain University Microbiology Laboratory for pathogenic analysis. The oranges were rinsed with distilled water and serially diluted in 10 folds. The highest three dilutions were considered for microbial count analysis. Each of the orange was cut and the liquid content inoculated on nutrient agar and potato dextrose agar, incubated at 370C and 250C respectively. They were observed for seven days, and the different colonies isolated using the slide culture technique. Biochemical analyses of the culture showed that Apergillus spp, Staphylococcus spp, Escherichia spp, Rhizopus spp and Shigella spp had the highest load. Pathogens prevalence revealed that Staphylococcus spp had highest (12.63%) at Sabo, 4.94% at Igbonna and 10.43% at Akindeko. Aspergillus spp with 6.60% and 17.58% loads were identified at Sabo and Oja-Oba respectively. Rhizopus spp had 21.97% at Oja-Oba, E. coli, 17.58% at Igbonna and Shigella spp, 8.24% at Akindeko. Rhizopus spp and Aspergillus spp were the most active microbes with respective 100% and 90% infections, while the least active microbes were Staphylococcus spp and Shigella spp. Harvesting fruits at the suitable periods and stored the harvested orange fruits under controlled conditions could aid in retarding the microbial growth of post-harvest spoilage of pathogenic microorganisms.
This study was carried out to isolate and identify pathogenic microorganisms associated with
deterioration of tomato fruits. Fruit samples of infected and non-infected tomatoes were collected from
two open markets, Oja-Oba and Sabo in Osogbo, Nigeria. Each of the tomato was cut and the liquid
content inoculated on nutrient agar and potato dextrose agar, incubated at 37 0C and 25 0C, respectively,
and observed from 24 hours to 5 days, after which different colonies obtained were identified using slide
culture technique. Two bacteria, Staphylococcus aureus and Bacillus spp, as well as two fungi Aspergillus
flavus and Rhizopus stolonifer were observed in the tomato samples in both markets. Prevalence indices
revealed that isolated pathogens is higher at Sabo market than Oja-Oba market. Pathogenicity tests also
revealed that both of bacteria and fungi caused fruit decay. Consumers’ awareness on potential health
hazards of consuming relatively cheaper and pathogen contaminated spoilt fruits should be intensified.
Efficacy of Some Botanicals in the Control of Fungi Causing post harvest rot ...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
The nutritional composition and fungal spoilage of Dacryodes edulis fruits were carried out in the Department of Forestry/ Environment Laboratory using standard procedures. The experiment was laid out in a Completely Randomized Design (CRD) with six treatments and three replicates. The fungal pathogens isolated from the rotted fruits were Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium pallidoroseum, Botryodiplodia theobromae and Colletotrichum gloeosporioides. The predominant spoilage causing fungi were Colletotrichum gloeosporioides (60%) and Aspergillus niger (52%). Proximate analysis revealed that the affected fruits had significantly reduced (P<0.05) quality when compared to the uninfected fruits in terms of carbohydrate content, protein, oil content, moisture, crude fibre and Ash content. This work holds promise on the importance of the nutritional properties of the fruits in screening for rot tolerance and storage stability.
This study was carried out on the mycoflora associated with seeds of different citrus species. Citrus seed material was collected from districts of Punjab, i.e. Multan, Sargodha and Khanpur. Standard methods were applied for the isolation and identification of fungi. A total of 11 fungi including Aspergillus fumigatus, Aspergillus flavus, Dreschslera tetramera, Alternaria alternata, Curvularia lunata, Macrophomina phaseolina, Aspergillus niger, Fusarium solani, Fusarium moniliforme, Rhizopus and Penicillium spp were isolated from the seeds of citrus. For control of isolated seed-born fungi, 3 recommended fungicides such as Ridomil Gold, Bavistin, Score and two chemical Salicylic acid and Boric acid, were used at 20, 30, 40 mg/10 mL and 5, 6, 7 μL/10 mL, respectively and chemical with 20, 30, 40 mg/10 mL. All these fungicide and chemicals significantly reuced with population of all fungi present in naturally infected seed samples. Ridomil Gold and Salicylic acid were found to be the best for the control of se d-born fungi of citrus seed at 40 mg/10 mL. The isolation and identification of different mycotoxins is essential to study health status of the citrus consumers and to safeguard the standards of WTO.
Utilization of Jackfruit Peel in Preparation of Muffinsijtsrd
Artocarpus heterophyllus, commonly called as ”œJackfruit” has utmost importance in tropical and subtropical region. This study has utilized the peel portion of jackfruit in muffins. Peel which is usually discarded is actually rich in nutrients, Vitamin C and plentiful of minerals. Chemical analysis revealed that peel comprises of 5.77 moisture, 1.32 total ash and 0.03 acidity. Apart from this, peel is a rich source of crude fiber that fits well in bakery industry. Present research has utilized peel portion of jackfruit in muffins manufacturing. Along with bakery flour jackfruit peel powder is taken in different ratios ranging from 0 20 .Control sample 0 jackfruit peel powder T0 , 10 peel powder added in total flour T1 , 20 peel powder added in total flour T2 . Out of the three treatments which are prepared T0, T1 and T2. One sample from each treatment is taken and analysed in terms of colour, flavour, texture, aroma and overall acceptability. Data obtained is statistically and graphically analysed and tabulated. This shows that 20 of jackfruit peel stands best in terms of overall acceptability of muffins. Mishwa Patel | Dhanya Joseph "Utilization of Jackfruit Peel in Preparation of Muffins" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53881.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53881/utilization-of-jackfruit-peel-in-preparation-of-muffins/mishwa-patel
Isolation and Identification of Bacteria from Peeled and Ready to Eat Pineapp...YogeshIJTSRD
Pineapple Ananas comosus is an indispensible fruit that is cherished by many people due to its huge health benefits. It is peeled and sold in many markets and road sides for easy accessibility. The presence of bacteria in the peeled and ready to eat fruits was checked in this study. Peeled, sliced and cellophane packaged pineapple fruits were purchased from Eke Awka Market in Anambra State Nigeria. Nutrient agar was used to carry out bacterial isolation using pour plate technique. Results showed that colony count of the pineapple fruits ranged from 3.5 9.5 2cfu ml of the rinsed water. The isolates were identified on the basis of their colony and morphological features as well as biochemical and sugar fermentation tests. Gene sequencing was used to confirm the species of some of the isolates. A total of six bacteria species were isolated and identified with frequencies as Streptococcus spp 13.9 , Pseudomonas aeruginosa 22.2 , Staphylococcus aureus 25.0 , Micrococcus luteus 11.1 , Escherichia coli 19.5 and Staphylococcus epidermidis 8.3 . Staphylococcus aureus has the highest frequency followed by Pseudomonas aeruginosa. Staphylococcus epidermidis has the least frequency. Almost all the isolates are pathogenic in nature and their presence in the consumable fruits indicates possible health problems to the consumers. The presence of E. coli indicates direct or indirect fecal contamination. Proper handling of pineapple fruits, hygiene and proper storage will help reduce the risk of contamination by these organisms. Umeh S. O. | Okafor O. I. | Chidubem-Nwachinemere, N. O "Isolation and Identification of Bacteria from Peeled and Ready to Eat Pineapple (Ananas Comosus) Fruits Retailed at Eke Awka Market, Anambra State, Nigeria" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd45050.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/45050/isolation-and-identification-of-bacteria-from-peeled-and-ready-to-eat-pineapple-ananas-comosus-fruits-retailed-at-eke-awka-market-anambra-state-nigeria/umeh-s-o
Culture strategies, diseases and their mitigations in mono-sex Nile tilapia f...AbdullaAlAsif1
A survey was carried out to investigate culture strategies, disease patterns and mitigations in mono-sex Nile tilapia in Jessore sadar region. Data obtained by questionnaire interview, individual interview, telephonic interview, PRA method, mono-sex Nile tilapia farm survey from four villages. It was observed that 30.769% farmers and farm owner had no training about culture of mono-sex Nile tilapia while 69.230% farmers and farm owner received short term training from different Department of Fisheries, different NGOs. Mono-sex Nile tilapia culture in ponds was basically a three-tier culture system. Pre-stocking management of ponds in the study area comprised dike repairing, aquatic weed control, waste soil removal and undesirable species (predator and trash fish) control. Majority (85%) of the farm owners and farmers depends on ground water and only (15%) depends on surface water. About 95% of farm of farm owners controlled aquatic weeds manually. Removal of predatory and undesired fish from pond used different types of chemicals but most used rotenone (80%). Fertilizer of pond preparation (Organic and inorganic) in the study area but mostly used cases inorganic fertilizers had applied at the rate of urea 114 kg/ha and triple superphosphate 60 kg/ha in 4-5 installments. Stocking density of mono-sex Nile tilapia was 200-380 fry per decimal. It was recorded that 85% of mono-sex Nile tilapia farmers and farm owner applied supplementary such as commercially manufactured feed and 12% are applied of farm made feed. It was observed,they provided heavy fertilizer, high stocking density, over feed provided, provided over dose drugs so ultimated result of disease occured. Parasitic related disease, bacterial diseases, fungal diseases, viral diseases were attacked in mono-sex Nile tilapia. Argulosis and Streptococcus were mostly common disease in this mono-sex Nile tilapia farm.
Microbiological Profile and Quality Assessment of Unbranded Groundnut Oil Mar...IJRTEMJOURNAL
This work was conducted to assess the microbial profile and quality attributes of unbranded
groundnut oil sold at Keffi. A total of 25 samples of unbranded groundnut oil were collected from different
locations and subjected to microbial and quality assessment. The total viable bacteria count ranged from 2.1–
7.2 × 105 cfu/ml, while the total faecal coliform count ranged from 2.2–6.2 × 105
cfu/ml. The
Salmonella/Shigella count ranged from 1.4–4.2 × 105
cfu/ml and the fungal count ranged from 3.6 – 8.2 × 105
cfu/ml. The microbial isolates obtained were Mucor spp., Aspergillus flavus, Aspergillus niger, Rhizopus spp.,
Penicillium spp., Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus spp., Micrococcus spp., E. coli and
Salmonella spp. Anti-biogram of the bacterial isolates revealed a varying level of resistance/susceptibility to the
antibiotics tested. The result of mineral contents analysis showed that all samples had high detectable levels of
Zn, Mn, Fe, Cu, Cd and Pb. These results indicated values that exceeded the maximum limits set by regulatory
agencies, thereby making these oils unsafe for consumption. It can therefore be concluded that it is imperative
for the manufacturers of these products to adopt good manufacturing practices and ensure proper quality
assurance of their products.
Microbiological Profile and Quality Assessment of Unbranded Groundnut Oil Mar...journal ijrtem
This work was conducted to assess the microbial profile and quality attributes of unbranded
groundnut oil sold at Keffi. A total of 25 samples of unbranded groundnut oil were collected from different
locations and subjected to microbial and quality assessment. The total viable bacteria count ranged from 2.1–
7.2 × 105 cfu/ml, while the total faecal coliform count ranged from 2.2–6.2 × 105
cfu/ml. The
Salmonella/Shigella count ranged from 1.4–4.2 × 105
cfu/ml and the fungal count ranged from 3.6 – 8.2 × 105
cfu/ml. The microbial isolates obtained were Mucor spp., Aspergillus flavus, Aspergillus niger, Rhizopus spp.,
Penicillium spp., Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus spp., Micrococcus spp., E. coli and
Salmonella spp. Anti-biogram of the bacterial isolates revealed a varying level of resistance/susceptibility to the
antibiotics tested. The result of mineral contents analysis showed that all samples had high detectable levels of
Zn, Mn, Fe, Cu, Cd and Pb. These results indicated values that exceeded the maximum limits set by regulatory
agencies, thereby making these oils unsafe for consumption. It can therefore be concluded that it is imperative
for the manufacturers of these products to adopt good manufacturing practices and ensure proper quality
assurance of their products.
Determining the Phytochemical Constituents and the Antimicrobial Activity of ...iosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
Performance of different substrates on growth, yield and biological efficienc...svchandran01
The substrate paddy straw has recorded maximum yield of fresh mushroom.Among the substrates newspaper substrate exhibited highest biological efficiency of more than 95 per cent. Among the varieties CO (OM) 2 has recorded early spawn run and maximum yield performance.
Insecticidal Activity of Stem Bark Extract of Lophira Alata Ekki Against Cowp...ijtsrd
Methanolic extract of Lophira alata was evaluated for its efficacy as contact and fumigant insecticides on cowpea bruchid, Callosobruchus maculatus in the laboratory at ambient tropical conditions of temperature and relative humidity. The plant powder tested was applied at rates 0.0 control , 2.0 g and 3.0 g 20 g of cowpea seeds either directly for contact with the insect pest or in plastic containers to assess its fumigant toxicity. Results of contact toxicity assay showed that powders of L. alata was effective against the adult C. maculatus causing 90 mortality 4.00 ± 0.57 within 2 days of application at 3.0 g 20 g of cowpea seeds as compared with 90 mortality 5.38 ± 0.50 recorded on day 4 of 2.0 g concentration application. The results of fumigant assays showed that L. alata had the highest insecticidal activity causing 95 mortality of C. maculatus within 4 days of application at rate 3.0 g 20g of cowpea seeds in contrast to 80 mortality recorded in 96 hrs of 2.0g concentration application. The phytochemical screening of the plant revealed alkaloids, saponins, glycosides, phytosterols, tannis, flavonoids and terpenoids while reducing sugar was absent. This study showed that the tested plant product is toxic to cowpea bruchid and the powders can be mixed with cowpea seeds to prevent hatching of the eggs thereby helping in their management. Ifelolu A. Remi-Esan | Olusola O. Bankole "Insecticidal Activity of Stem Bark Extract of Lophira Alata (Ekki) Against Cowpea Bruchid (Callosobruchus Maculatus)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-4 , June 2020, URL: https://www.ijtsrd.com/papers/ijtsrd31207.pdf Paper Url :https://www.ijtsrd.com/biological-science/other/31207/insecticidal-activity-of-stem-bark-extract-of-lophira-alata-ekki-against-cowpea-bruchid-callosobruchus-maculatus/ifelolu-a-remiesan
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
2. 374 Esiegbuya D. O. et al.: Fungi Associated with the Postharvest Fungal Deterioration of Shea Nuts and Kernels
pregnant women during childbirth, on new born babies and
adolescents because of its relieving effects (Moore, 2008).
Though the nuts being an essential export commodities, its
fruit pulp nevertheless is widely consumed. It also plays a
major role in the local economy and diet as well as occupies
an important period of time in the annual local dietary cycle
(Maranz et al., 2004). The edible part of the Shea fruit is
extremely nutritious and has important nutrients for the
human body. The fruit provides important source of food for
communities and rural poor particularly at the period of food
shortages, hunger and other catastrophes. In addition to
providing health benefits, it also provides some income
(FAO, 2007).
Microorganisms associated with Shea pulp bio-deteriora
tion includes; Lasiodiplodia sp., Botryospahaeria sp.,
Pseudofusicocum sp., Colletotrichum gloesporioides,
Pestalotiopsis sp, Phoma sp and Phomopsis (Sakalidis et al.,
2011). Most of these pathogens have also been reported from
other parts of the world to cause Shea butter fruit rot which
could result in its fruit losses.
This study was therefore carried out to investigate and
document the fungi responsible for the postharvest fungal
deterioration of Shea nuts and stored Shea kernels
2. Material and Methods
2.1. Source of Shea Nut and Kernels Material
The Shea nuts and kernel used in this study were obtained
from Shea farmers and processors in Kwara, Niger and Oyo
states of Nigeria.
2.2. Detection of Postharvest Fungal Deterioration
Shea nuts and kernels collected were examined for
postharvest fungal deterioration by visible inspection for the
presence of (1) Blackish colouration of the nuts and kernels
(11) Cracks and holes in the nuts and kernels (111) Mould
growth on the surface of the nuts and kernels.
2.3. Isolation of Fungi from the Shea Nuts and Kernels
Six McCartney bottles label10-1
to 10-6
and the stock bottle
labelled S1 were prepared in triplicate and then sterilized in
an autoclave at 121℃ for 15 minutes. The stock bottle
labeled S1 was prepared using the macerating the Shea nuts
and kernels in a sterilize Petri dish. 1g each of the macerated
Shea nut and kernel was weighed into each of the labeled
stock bottle before it was then make up to 10mls by adding
sterilize distilled water. The stock bottle was swerved and
allowed to soak for 30minutes so that the microorganisms
can dislodge into the waters. With a sterile pipette, 1ml each
was transferred from the stock bottle into the bottles labelled
10-1
to 10-6
containing 9mls of sterilized distilled water for
serial dilution preparation. From the labeled McCartney
bottles 10-5
and 10-6
, 1ml of the samples were pipetted into a
Petri dish, after which, prepared potato dextrose agar were
poured into each of the Petri dishes. Petri dishes were
incubated on a laboratory bench at laboratory temperature of
28 ± 2℃ for 3-7 days. After the period of incubation, the
different colonies of fungi that grew on the plates were each
aseptically subcultured using a flamed inoculating loop, into
a sterile plate containing fresh PDA. The frequencies of the
various colonies were recorded. Colony forming unit for
each isolates were also recorded by counting the number of
propagules forming unit for each isolates (Sekar, et al.,
2008).
2.4. Molecular Identification of Isolates
Molecular identification of the fungal isolates was carried
by the International Mycological Institute, Surrey, UK.
Molecular identification was carried out on the samples
using nucleic acid as a template. A proprietary formulation
[microLYSIS®-PLUS (MLP), Microzone, UK)] was
subjected to the rapid heating and cooling of a thermal cycler,
to lyse cells and release deoxyribonucleic acid (DNA).
Following DNA extraction, Polymerase Chain Reaction
(PCR) was employed to amplify copies of the ITS fragment
of rDNA in vitro for filamentous fungi.
The quality of the PCR product was assessed by
undertaking gel electrophoresis.
PCR purification step was carried out to remove unutilised
dNTPs, primers, polymerase and other PCR mixture
compounds and obtain a highly purified DNA template for
sequencing. This procedure also allowed concentration of
low yield amplicons.
For all samples, sequencing reactions were undertaken
using BigDye® Terminator v3.1 kit from Applied
Biosystems (Life Technologies, UK) which utilises
fluorescent labelling of the chain terminator ddNTPs, to
permit sequencing.
Removal of excess unincorporated dye terminators was
carried out to ensure a problem-free electrophoresis of
fluorescently labelled sequencing reaction products on the
capillary array AB 3130 Genetic Analyzer (DS1) DyeEx™
2.0 (Qiagen, UK) modules containing prehydrated
gel-filtration resin were optimized for clean-up of
sequencing reactions containing BigDye® terminators. Dye
removal was followed by suspension of the purified products
in highly deionised formamide Hi-Di™ (Life Technologies,
UK) to prevent rapid sample evaporation and secondary
structure formation.
The samples were loaded onto the AB 3130 Genetic
Analyzer and sequencing undertaken to determine the order
of the nucleotide bases, adenine, guanine, cytosine, and
thymine in the DNA oligonucleotide.
Following sequencing, identification was undertaken by
comparing the sequences obtained with those available at the
European Molecular Biology Laboratory (EMBL) database
via the European Bioinformatics Institute (EBI).
3. International Journal of Agriculture and Forestry 2014, 4(5): 373-379 375
2.5. Determination of the pH and Moisture Content of
Shea Kernels
The pH and the moisture content of the Shea kernel was
determined by initially using a local mortar and pestle to
grind the kernels into a powdered form.
Ten gram of the powdered Shea kernel was weighed using
a weighing balance and then transferred into a conical flask.
The powdered Shea kernel sample in the conical flask was
then mixed with 30mls of sterile distilled water. The mixture
was stir using a magnetic stirrer Measurement of pH was
carried out on pH meter (model 7020 Electronic Instrument
Limited Kent).
The moisture content of Shea kernel was determined using
the official methods of analysis (AOAC 1990).
Two grams of the Shea kernel sample was weighed into a
previously weighed crucible. The crucible containing sample
was then transferred into the oven set at 100℃ to dry to a
constant weight for 24 hours overnight. At the end of the 24
hours, the crucible with sample was removed from the oven
and transferred to dessicator, cooled for 10 minutes and
weighed.
If the weight of empty crucible = Wo
Weight of crucible plus sample = W1
Weight of crucible plus oven-dried sample =W3
% Moisture = 1 3
1 O
W W 100
W W
− ×
−
2.6. Preparation of Spore Suspension
Spore suspension was prepared for the purpose of
inoculation. The experimental plant materials, spore
suspension of each isolate was prepared according to the
method of Krupinsky (1981). Four to seven days old PDA
plate cultures of isolate (depending on how fast the fungus
grows) were blended in waring blender in 500 ml of sterile
distilled water. The spore suspension was filtered through
two layers of cheese cloth into a conical flask. A spore
suspension of spore load from 1.6-6.5×10-5
per ml was used
as standard for pathogenicity test inoculations.
2.7. Pathogenicity Test
The most occurring fungi associated with the postharvest
fungal deterioration were tested for pathogenicity. Healthy
Shea kernels were surface sterilize by soaking the kernels in
0.1% mercuric chloride for 3 minutes and then washed in
five changes of sterile distilled water to remove surface
contaminants. The surface sterilized Shea kernels were
divided into four batches. Each batch was transferred into a
moistened transparent sterile container (500 mls) containing
the spore suspension of each fungal isolates. After
incubating for 5 to 14 days, isolation was carried out on the
inoculated Shea kernels. The fourth batch of the Shea kernels
was treated as above except that; they were soaked in sterile
distilled water before transferring into the moistened beaker.
This served as a control. This experiment was repeated
twice.
3. Results
3.1. Types of Deterioration caused by Fungi on Shea Nuts
and Kernels
3.1.1. Nuts Crack and Holes
The crack and holes noticed in the Shea nut (Plate i ) in the
study was not attributed to fungal infection. The crack in the
Shea nut was attributed to mechanical injury during rainfall
and heat from sunlight. Tiny holes on the surface of the nuts
were attributed to insects’ infestation which has the ability to
burrow hole through hard surfaces. However, no insect was
intercepted during the course of this study. Cracks and holes
in the nuts paved way for microorganisms such as
Aspergillus niger and A. flavus into the kernels. These
microorganisms were isolated from the nuts with cracks and
holes during the course of this study.
Plate 1. Exposed shell nuts showing (1) cracked nut (2) hole in the nut
3.1.2. Kernel Discoloration
Healthy kernels are dark brown in colour, with no signs of
mould growth, cracks, and discolouration (Plate vii). The
discolouration of the Shea kernels (Plate B) was as a result of
microscopic fungi which are themselves in different in
colour, thereby impact different colour on the kernels where
they grow thereby changing their appearances.
Microorganisms such as A. niger, A. flavus, Mucor and
Phoma sp were isolated from the kernel deterioration.
Plate 2. Stored shell kernels showing signs of mould growth
2
1
4. 376 Esiegbuya D. O. et al.: Fungi Associated with the Postharvest Fungal Deterioration of Shea Nuts and Kernels
3.1.3. Nut Discoloration
Healthy Shea nuts are coffee brown in colour (Plate vi).
The colour discoloration of the Shea nuts (Plate iii and iv)
was a result of microscopic fungi which are themselves in
different in colour, thereby impact different colour on the
nuts and kernels where they grow thereby changing their
appearances. The black and white colour discolouration on
the nut (Plate iii and iv) and was as a result of black and
white mould contamination caused by the various species of
Xyalria, A. persii and A. niger isolated from the nut surface.
These pathogens resulted in the damage of the endosperm of
the nut, thereby making the nut unsuitable for planting.
Plate 3. Black mould coloration of Shea nut
Plate 4. Whitish mould on the Shea nuts and damage testa
Plate 5. Kernels with holes and insects larvae
Plate 6. Healthy Shea nuts with healthy testa
Plate 7. Healthy Shea kernels
3.1.4. Kernel Deterioration
Kernels deterioration was as a result of mites, injury in the
kernels (during the nut cracking stage in the value chain)
created opportunity for insects larvae which to burrows holes
into the kernels as shown on Plate v and microorganisms
such as A. niger, A. persii, A. flavus, Phoma and Fusarium
spp were isolated from the kernel deterioration.
3.2. Results of Microorganisms Isolated from
Postharvest Fungal Deterioration of Shea Kernels
The results of the microorganisms associated with the
different types of postharvest deterioration of Shea nuts and
kernels collected from Niger, Kwara and Oyo States showed
on Table 1 below, revealed the presence of mainly four
genera of microorganisms which are Aspergillus, Mucor,
Phoma and Fusarium spp. Aspergillus persii, A. flavus and A.
niger were mainly the predominant organisms in all the
samples analyzed while Mucor, Phoma Fusarium and
Xylaria spp were the least predominant. Xylaria sp was
isolated only from the Shea nut discoloration showing
whitish mycelia growth obtained from Niger State (Table 1
and Plate iv).
The possible sources of these microbial contaminations of
the Shea kernels are as a result of
1. Cracks in the Shea nut (Plate i) which has exposed the
kernel to microbes during the drying stage of the Shea
nuts.
5. International Journal of Agriculture and Forestry 2014, 4(5): 373-379 377
2. Contaminants from drying environment.
3. Storage bags
4. Storage condition/environment which might contribute
to the presence of mould growth (Plate iii) on the Shea
kernels thus causing postharvest fungal deterioration of
the Shea kernels.
The variation in the pattern of occurrence of the
microorganisms associated with the postharvest
deterioration of the Shea nuts and kernels as well as type of
deterioration of Shea nuts and kernels (Table 1) may be
attributed to the different forms of postharvest handling
process across the states.
Table 2 below, shows the results of the pH and moisture
content of healthy kernels, nut crack/holes, kernel
deterioration and kernel discoloration. The results revealed
high moisture content of 10% and slightly acidic pH ranging
from 5.8 to 6.0 for Shea nuts and kernels showing
deterioration and discoloration when compared with the
healthy samples. The high percentage value of the moisture
content and the slightly acidic condition of the deteriorated
samples were attributed to the activity of the isolated
microorganisms on the Shea kernels and nuts.
The results of the pathogencity testing of the isolated
pathogens on healthy Shea kernels as shown on table 3,
revealed A. persii A. flavus and A. niger to be the most
pathogenic fungi causing the postharvest fungal
deterioration of the Shea kernels.
This study has showed that Fungi associated with the
postharvest fungal deterioration of Shea kernels are
important in that they can cause, among others, the
following:-
1. Loss of viability of Shea seeds/nuts if they are to be
used for planting
2. Tainting, leading to decrease in market value of seeds
and kernels.
3. Deterioration of kernels in storage.
4. Disease which result in rots of seeds and kernels
5. Introduction of new pathogen through seeds and kernels
into areas where such pathogen are unknown
6. Poor quality of the processed Shea butter
Table 1. Results of Microorganisms Isolated from Postharvest Fungal Deterioration of Shea Seeds
STATES TYPE OF
DETERIORATION
MICROORGANISMS OCCURRENCE
ISOLATED LEVEL
NIGER STATE Nut cracks/holes A. niger ++
A. flavus ++
Nut discoloration A. niger ++
A. persii ++
Xylaria sp +
Kernel discoloration A. niger +++
A. flavus ++
Mucor sp +++
Phoma sp ++
Kernel deterioration A. niger ++
A. flavus ++
A. persii ++
Mucor sp +
Fusarium sp +
KWARA STATE Nut discoloration A. niger ++
A. persii +++
Kernel discoloration A. niger +++
A. flavus +++
Mucor sp ++
Kernel deterioration A. niger +++
A. flavus +++
A. persii +++
Mucor sp +++
OYO STATE Kernel discoloration A. niger +++
A. persii +++
Kernel deterioration A. niger +++
+++ High occurrence
++ Mid occurrence
+ Low occurrence
6. 378 Esiegbuya D. O. et al.: Fungi Associated with the Postharvest Fungal Deterioration of Shea Nuts and Kernels
Table 2. pH and moisture content of Shea kernels
Sample pH Moisture content (%)
Control (distilled water) 6.5
Healthy kernels 6.4 1.96
Nut crack and holes 6.0 4.76
Postharvest kernel deterioration 5.8 10
Kernels discoloration 5.9 10
Table 3. Fungi associated with the postharvest fungal deterioration of Shea
kernels and their pathogenic importance
Microorganisms Pathogenicity
A. niger +++
A. persii +++
A.flavus +++
Phoma sp +
Mucor sp +
Fusarium sp +
+ Slightly pathogenic
++ Pathogenic
+++ Highly pathogenic
4. Discussion
The Shea nuts are usually sun dried for 1-2 weeks and
dehusked to obtain the Shea kernel. Methods of solar drying
on polythene sheeting have been developed in some African
countries, but they have limited durability (FAO and CFC,
2005). According to USAID (2004), the Shea kernels can be
stored for several years without spoilage by maintaining its
moisture content between 6% and 7%. This is so because the
drying process inactivates enzymes responsible for the
build-up of fatty acids in the seed kernel (USAID, 2004).
In the study, the moisture content of the Shea kernels with
postharvest deterioration and discoloration was 10%, which
has presumably contributed to the high incidence of the
isolated fungi. The dried Shea nuts obtained were observed
have to have cracks and holes. The possible causes of these
cracks and holes in the Shea nut and kernels during drying
and depulping stage of the Shea processing, might be due to
mechanical injury during the depulping of the Shea fruit and
insects larvae. The larvae have the ability to bore holes
through the nuts and kernels thus exposing the nuts and
kernels to microbial contamination during the drying stage.
It has been reported by Mlambo, et al., 1992 and Agboola,
(1992) that species of insects that are associated with various
stored seeds in Nigeria and other parts of Africa cause
appreciable damage to stored rubber seeds by boring holes in
the kernels, after gaining entrance through the micropyle, in
the hard testa..
Shea kernels are stored in sacks, woven baskets and plastic
buckets that are kept either in the house, granary or kitchen
floors. Sometimes the kernels are hung in houses or kitchens
instead of floors. In West Africa Jute bags from cocoa
industry are widely applicable (FAO & CFC, 2005).
Over the past decades, polythene bags or sacks have come
into wide use for storage of Shea kernels. However, this has
been reported to stimulate fungal growth because they do not
allow air circulation (FAO & CFC, 2005).
In this study, samples of the Shea kernels were obtained
from sacks, which did not allow for air circulation and as a
result, contributed to the high incidence of the postharvest
fungal deterioration of the kernels. Some of the kernels
obtained from the sack were healthy while some had
undergone a form of deterioration. The deterioration
observed in kernels obtained from the sack was as a result of
the favourable moisture content of the kernels.
Healthy Shea nuts and kernels are coffee brown in colour,
their discoloration to black/dark colour is as a results of the
activities of postharvest fungi. According to JICA, (2007)
Shea nuts will turn black if the nut are not dry well or if they
are wetted by rain or when direct sunlight is not available.
Poorly dried or black nuts fetch lower prices on the market
than well-dried kernels.
According to Igeleke and Ekpebor, (1986), fungi such as
Aspergillus flavus and niger growing on Palm kernels are
known to impact various colour to the seeds and also
increase the free fatty acids content.
Aspergillus niger and A. persii, A. flavus which were
isolated in this study, are among the most abundant and
widely distributed organisms on earth (Bennet and Klich,
2003). Their main impact on agriculture is in saprophytic
degradation of products before and after harvesting and in
the production of mycotoxins (Domsh et al., 1980).
Aspergillus niger, which was one of the species that showed
the highest proportion of pathogenic property on the Shea
kernel in this study, has been reported as a major
contaminant of peanuts, corns, grains (Cheesborough, 2005)
and most popular staple foods in Africa (Thomas et
al.,2012). Members of this group as indicated in the CABI
identification report from this study are common and
widespread. They have been reported to produce mycotoxins
including malformin and naphthopyrones and some strains
are known to produce ochratoxin. Members of this species
aggregate have been implicated in human and animal
infections including superficial and local infections
(cutaneous infections, otomycosis, tracheobronchitis),
infections associated with damaged tissue (aspergilloma,
osteomyelitis), pulmonary infections and clinical allergies
(allergic bronchopulmonary aspergillosis, rhinitis, Farmers’s
lung). However, the majority of infections relate to
immunocompromised individuals while the Aspergillus
flavus strain has been reported to produce both aflatoxins B
and G. (Klich, 2002).
Other fungal species, isolated, in this study have also been
linked with different types of nut at one time or the other
(Thomas et al., 2013). However, the Xylaria sp isolated from
the Shea nut in this study was morphologically similar to that
reported by Esiegbuya et al., (2013) to cause the postharvest
dry rot disease on Raphia hookeri fruits. The organism has
the ability to thrive well on dry fruit surface. This is as a
result of the xerophilous lifestyle of their ancestors as
reported by (Rogers 2000). In terms of pathogenecity, all the
isolated fungal mycoflora were found to be pathogenic but to
7. International Journal of Agriculture and Forestry 2014, 4(5): 373-379 379
varied degrees. This observation, further stressed that the
isolated mycoflora are capable of causing different diseases
to Shea nuts and kernels.
5. Conclusions
Due to the economic importance of Shea kernels, It is
therefore, very imperative, to develop appropriate storage
conditions for it in order to reduce the incidence and
occurrence of postharvest fungal deterioration. Particularly,
sources of contamination such as cracks in the kernel,
contaminated storage bags and environment should be
considered in order to prevent loss of viability and
deterioration of the Shea nut
ACKNOWLEDGEMENTS
The authors’ are indeed grateful to the commonwealth
mycological institute (CABI) for the molecular identification
of the pathogens and also to the Management of the Nigerian
Institute for Oil Palm Research for providing funds for this
research work.
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