Effect of storage on chemical composition and mycoflora of okra (Abelmoschus esculentus)
Paper Details
Effect of storage on chemical composition and mycoflora of okra (Abelmoschus esculentus)
Abstract
The mycoflora of sundried okra (Abelmoschus esculentus) during twenty weeks of storage and the effects of their presence on the nutrient composition were investigated. Six fungi were isolated namely: Rhizopus sp., Mucor sp., Aspergillus niger, Aspergillus flavus and Neurospora crassa. The fungi were found to increase as the storage time increases though constancy exists. The results of proximate composition in g/100g showed that ash decreased from 8.06 to 7.56, crude protein 14.54 – 12.68, fat content 9.75 – 6.94, Fibre 36.66-35.75 while the following parameters were found to increase viz moisture 9.83-14.53 and carbohydrate 21.17-22.99. The results of mineral analysis in mg/100g revealed that all minerals decreased with storage period viz sodium (Na) 55.30 – 54.68, calcium (Ca) (81.65-80.75), iron (Fe) 0.68 – 0-50, magnesium (Mg) 75.60 – 72.43, zinc (Zn) 38.10 – 31.82, manganese (Mn) 1.75 – 0.75 and phosphorus (P) 63.5 – 61.49 but potassium (K) increased from 60.50 – 60.84. Copper (Cu) and Lead (Pb) were not detected in the samples. The nutritional composition of okra was depleted during storage. Therefore, storage should be done under controlled environment that will not favour the growth of spoilage microorganisms.
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