The nutritional and mycoflora changes during storage of groundnut (Arachis hypogea)

800px-arachis_hypogaea_003Emmanuel Dayo Fagbohun, Olajide Sunday Faleye

Department of Microbiology, Ekiti State University, P.M.B. 5363, Ado-Ekiti, Nigeria

Key words: Nutritive value, mycoflora, sundried Arachis hypogea, storage.

Abstract

The nutritional and mycoflora changes of groundnut (Arachis hypogea) were investigated during a storage period of twenty weeks. A total number of seven fungal species were identified namely, Aspergillus flavus, Aspergillus niger, Aspergillus fumigatus, Rhizopus sp., Penicillium sp., Mucor sp. and Fusarium sp. The results of proximate analysis in g/100g showed that ash decreased from 2.78 to 2.64, fat 50.38 – 47.69, fibre content 9.59 – 8.92 while the following parameters were found to increase viz moisture 5.09 – 6.13, crude protein 27.10 – 29.10 and carbohydrate 5.01 – 5.53. 6bd82d33480b6a6e138ad4f7cab4b389The results of mineral analysis in mg/100g revealed that all minerals decreased with storage period. sodium (Na) 18.75 – 16.33, potassium (K) 37.44 – 31.44, calcium (Ca) 74.68 – 68.97, magnesium (Mg) 58.47 – 52.45, zinc (Zn) 64.55 – 60.54, iron (Fe) 2.03 – 1.76, manganese (Mn) 1.26 to 0.96 and phosphorus (P) 379.85 to 370.28. copper (Cu) and lead (Pb) were not detected in the samples. In this study, groundnut inedibility and market value reduction were attributed to fungal colonization and contamination.

Get the original article sin Source: Volume 2, Number 6, June 2012 – IJAAR

Published By:  International Journal of Agronomy and Agricultural Research (IJAAR)

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