Mycoflora and vitamin content of sun-dried food condiments in Nigeria |
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| Authors: | Comfort A Ekundayo |
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| Institution: | (1) Department of Botany, University of Benin, Benin City, Nigeria |
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| Abstract: | The fungi most frequently isolated (of 20–100% incidence) from fresh okra, pepper fruits and melon seeds areBotryodiplodia theobromae, Rhizopus stolonifer, Trichoderma harzianum, Mucor mucedo andFusarium oxysporum. The major mycoflora of the fruits which had been sun-dried for twenty days are comprised ofAspergillus spp andPenicillium spp which initially had formed the minor components (of less than 20% incidence) of the colonising population. The effect of sun-drying on the fruits was a statistically significant (P=0.05) decrease in the riboflavin content and a generally small and non-significant decrease in the concentrations of thiamine, niacin, biotin and ascorbic acid. The effect of mouldiness during sun-drying was to further decrease the concentration of the vitamins. |
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| Keywords: | mycoflora vitamins condiments |
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