The nutritional and mycoflora changes during storage of groundnut (Arachis hypogea)
Paper Details
The nutritional and mycoflora changes during storage of groundnut (Arachis hypogea)
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 resultsof 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. The 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.
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Emmanuel Dayo Fagbohun, Olajide Sunday Faleye (2012), The nutritional and mycoflora changes during storage of groundnut (Arachis hypogea); IJAAR, V2, N6, June, P15-22
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