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THE EFFECT OF FUNGAL DETERIORATION ON SOME NUTRITIONAL ASPECTS OF THREE SELECTED CEREALS ORYZA SATIVA L (RICE), ZEA MAYS L (MAIZE), AND PENNISETUM THYPHODES STAPH & HUBBARD (MILLET)

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Product Code: 00009724

No of Pages: 47

No of Chapters: 1-5

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ABSTRACT

Fungi are major spoilage agents of cereals and other foodstuffs before and during storage. Studies were conducted to determine the fungal pathogens of stored rice (Oryza sativa), maize (Zea mays), and millet (Pennisetum thyphodes) and the effect of fungal spoilage on the proximate and vitamin composition. Samples of deteriorated rice, maize and millet grains were sourced from Ubani market and investigated for fungal growth at plant pathology laboratory in the department of Plant Science and Biotechnology. Isolation of fungi from the grains was carried out on potato dextrose agar (PDA) and water agar (WA). The grains were surface sterilized onto WA and incubated for 3 days at room temperature (25 ± 20c) on the laboratory bench. Emerging fungal growth were transferred to PDA and subsequently sub cultured to obtain pure cultures. The pure cultures were identified and subjected to pathogenicity test. The results showed that Aspergilus, rhizopusPenicillium, Mucor and Fusarium were spoilage pathogens of the grains. Proximate and vitamin analyses were carried out on the infected and healthy grains. Results of the proximate analysis showed that carbohydrate, fibre, ash and moisture content are significantly higher (LSD: 0.05) in the healthy samples than the infected samples. The carbohydrate and fibre content of the healthy samples ranged from 80.39 ± 39 to 69.80± 0.08 and 0.97 ± 0.14 to 2.41 ± 0.03 respectively. While that of the infected samples ranged from 79.63 ± 0.09 to 69.55 ± 0.09 and 0.46 ± 0.02 to 1.99 ± 0.14. The infected samples had higher protein values which ranged from 11.79 ± 0.09 to 15.52 ± 0.10. While the healthy samples ranged from 10.82 ± 0.05 to 15.29 ± 0.09. The infected samples had higher protein content because advanced fungal deterioration increases protein content mathematically. Results of the vitamin analysis showed that the healthy samples had very high vitamin C than any other vitamin. The value of vitamin C of the healthy samples ranged from 28.15 ± 0.05 to 0.29 ± 0.01 while that of the infected samples ranged from 3.28 ± 0.10 to 5.16 ± 0.20.   





TABLE OF CONTENTS

Title page                                                                                                                    i

Declaration                                                                                                                 ii

Certification                                                                                                                iii

Dedication                                                                                                                   iv

Acknowledgement                                                                                                       v

Table of contents                                                                                                         vi

List of table’s                                                                                                               ix

List of plates                                                                                                               x

Abstract                                                                                                                        xi

 

CHAPTER ONE

1.0     INTRODUCTION                                                                                   1

1.1     JUSTIFICATION                                                                                    3

1.2     AIMS AND OBJECTIVES OF THE STUDY                                        3

 CHAPTER TWO

LITERATURE REVIEW                                                                                  4

2.0     GENERAL DESCRIPTION OF RICE, MAIZE AND MILLET                4                                         

2.1     RICE (Oryza sativa Linn)                                                                        4

2.2     MAIZE (Zea mays Linn)                                                                         6

2.3     MILLET (Pennisetum typhoides Stapf. &Hubbard)                                8

2.4     COMPOSITION OF RICE, MAIZE AND MILLET                              10                                                       

2.5     HEALTH BENEFITS OF CEREALS                                                     11

2.6     FUNGI AS A PATHOGEN TO RICE, MAIZE AND MILLET                12                                                                  

2.6.1  FACTORS INFLUENCING FUNGAL GROWTH AND DETERIORATION OF RICE, MAIZE AND MILLET                                         13                                                                                                  

2.7     NUTRITIONAL CHANGES IN DETERIORATED GRAINS                14

2.7.1  CARBOHYDRATES                                                                              15

2.7.2  PROTEIN                                                                                                15

2.7.3  VITAMINS                                                                                              15

2.8     AESTHETIC CHANGES IN THE GRAINS                                          15

2.9     CONTROL OF FUNGAL DETERIORATION IN RICE, MAIZE         16

AND MILLET      

CHAPTER THREE

3.0     MATERIALS AND METHOD                                                               17

3.1     COLLECTION OF FOOD SAMPLES                                                   17    

3.2     PREPARATION OF MEDIUM                                                              17         

3.3     ISOLATION AND IDENTIFICATION OF FUNGI                               17

3.4     SUBCULTURING AND PURIFICATION                                            18

3.5     PATHOGENICITY TEST                                                                       18

3.6     CONFIRMATION OF ISOLATES USED FOR                                    19

PATHOGENICITY TEST                                                                                                                      

3.7     CHARACTERIZATION OF PURIFIED MICRO ORGANISM                    19

3.8     PROXIMATE AND VITAMIN COMPOSITION OF RICE,          19

MAIZE AND MILLET                                                                                    

3.9     STATISTICAL ANALYSIS                                                                   19

CHAPTER FOUR

4.1     RESULTS                                                                                                20                                              

CHAPTER FIVE

5.1     DISCUSSION                                                                                          25

5.2     CONCLUSION                                                                                        27

5.3     RECOMMENDATION                                                                           27

REFERENCES                                                                                                  28

APPENDIX                                                                                                        34

 

 

  



LIST OF TABLES

Table 2.1         Nutrional Information on Rice                                                                       5

Table 2.2         Vitamin Composition of Rice                                                                       6

Table 2.3         Nutritional Value of Maize                                                                            7

Table 2.4         Vitamin Composition of Maize                                                                      8

Table 2.5         Nutritional Value for Millet Per 100g (3.5 oz)                                               9

Table 2.6         Vitamin Composition of Millet                                                                      9

Table 4.1         Frequency of occurrence of isolated pathogen                                               20

Table 4.2         Proximate Compositions of Healthy and Infected Rice, Maize and Millet        21

 Grains                                                                                                           

Table 4.3         Vitamin Compositions of Healthy and Infected Rice,                                    23

           Maize and Millet Grains                                                                                                                                                                                                                     

 

 

 

 

 

LIST OF PLATES

Plate 1             Mucor spp                                                                               34

Plate 2             Aspegillus spp                                                                         34

Plate 3             Rhizopus spp                                                                           35

Plate 4             Fusarium spp                                                                          35

Plate 5             Penicillium spp                                                                       36

Plate 6             Aspergillus spp                                                                       36

 


 

 

 

 

CHAPTER ONE


1.0       INTRODUCTION

Cereals or grains belong to the monocot family Poaceae and are cultivated widely to obtain the edible components of their fruit seeds (Masih et al., 2014). Botanically, these are called caryopsis and are structurally divided into endosperm, germ and bran. Cereals are good sources of carbohydrates and are consumed in huge quantities than any other type of crop (Mbithi et al., 2002). They are rich in complex carbohydrates which provide energy and also contain fibre, proteins, fats, lipids, minerals, vitamins and enzymes that enrich the overall health and help prevent cancer, constipation, colon disorders and high blood sugar levels (Penagini et al., 2013). Africa is a major producer of several cereals including sorghum (sorghum bicolor), millet (Pennisetum typhoides), maize (Zea mays) and African rice (Oryza glabberima) which are widely consumed by people with varying food preferences and socio-economic background. More than 300 million people in the sub-Saharan Africa depend on these cereals as a source of food and livelihood (Baudron et al., 2015). In Nigeria in particular,   rice, maize and millet are of unique importance because they can be grown across the ecological zones making them readily available.

However, cereals are susceptible to several diseases both in the field and during storage. The invasion of microbial pathogens especially fungi is considered the most critical facts in deterioration of cereals (Amadi et al., 2009).

Fungi are ubiquitous plant pathogens that are major spoilage agents of food and feedstuffs. The infection of plants by various fungi not only results in reduction in crop yield and quality with significant economic losses but also contamination of grains with poisonous fungal secondary metabolites called mycotoxins. The ingestion of such mycotoxin contaminated cereals by human beings and animals has enormous public health significance, because these toxins are capable of causing diseases in man and animals (Bhat and Vasanthi, 2003).

Mycotoxins are secondary metabolites of fungi which are formed during enzymatic reactions. The Chemical characteristics and biological activities of mycotoxins are very wide and able to cause different pathological and pathohistological changes which cause serious effects in humans, the final consumers at certain dosages (Amadi and Adeniyi, 2009).

Recently, some chemical compounds like mycotoxin binders (Hydrated Sodium Calcium Aluminosilcates) and mould inhibitors (Calcium propionate) have been used to eliminate the presence of storage fungi.

Fungi growing in cereals could be divided in general into two groups, field and storage fungi. Genera Aspergillus and Penicillium are typical storage fungi and their higher amount in cereals are connected with a higher humidity and colder region (Agboola, 1992). There are more than 100,000 species of mould producing more than 300 metabolites which have a toxic potential for humans and animals (Hintz, 1990).

It is known that fungi of the genera Aspergillus and Penicillium produce carcinogenic mycotoxins, aflatoxins and ochratoxins. While Fusarium species produce the oestrogenic toxin Zearalenone. Cereals as energy source are the main ingredients in the making of feed (up to 90%) for all kinds and categories of fish and other livestock. Cereal feedstuffs are vulnerable to fungal contamination either prior to harvesting of the cereal or due to poor storage conditions. In such condition the storage fungi multiply and their metabolite cause changes in the feed quality.

 

1.1       JUSTISFICATION OF THE STUDY

Since rice, maize and millet are highly consumed in Nigeria and are used in the production of animal feed, a knowledge of the fungal contaminants of these grains in a major cereal producing country like Nigeria would be a rational basis for their elimination in the grains through careful selection, proper storage and treatment with mycotoxin binders before use. Secondly proper and rationale speculation as to the type of animal and human diseases expected from fungal contaminated food/feed and pragmatic strategies to averting the hazards would be put in place. In addition, the knowledge of the nutrient depleting effect of the contaminants on such cereals would make consumers and traders to settle for the best quality when choosing grains for food and feed.

Based on these premises, this study was conducted to determine the kinds of fungi responsible for deterioration of   rice, maize and millet under natural conditions in Abia state.


1.2       AIMS AND OBJECTIVES OF THE STUDY

1. To isolate and identify the fungi that is responsible for the deterioration of rice, maize and millet grains.

2.   To determine the frequency of occurrence of the isolated fungi.

3.   To compare the nutritional value of the healthy samples with that of the deteriorated samples.

 

 

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