Isolation And Identification Of Fungi Found In Ground Brachystegia Eurycoma (Achi) Sold In Umudike Local Markets In Umuahia Central, Abia State

ABSTRACT

This study was conducted to isolate and identify fungi associated with ground B. eurycoma (Achi) seeds obtained from three local markets within Umuahia central area of Abia State Nigeria. These local markets include Ndoro, Gate six and Ahiaeke. Laboratory analysis was conducted at Ceslab Global Services Laboratory, Umudike. Statistical analysis was done using Statistical Package for Social Scientists (SPSS), version 22 and results transformed into charts by Microsoft word Excel. Results revealed that Aspergillus spp. (66.7%), Penicillum spp. (33.3%), Fusarium spp. (66.6%), yeast (100%) and Rhizopusspp (33.3%) were found in B. eurycoma sample from Ndoro market. Only Aspergillus spp. (100%) Penicillum spp. (66.7%), Yeasts (100% and Rhizopusspp. (33.3%) were isolated from ground B. eurycoma seeds from Gate six while. There was no Rhizopus spp. (0%) found in Achi Sample from Ahiaeke, but contained Aspergillus spp. (66.7%), Penicillum spp. (66.7%), Fusarium and Yeast at 33.3% and 100% respectively. Yeasts have the highest percentage gross occurrence (100%), followed by Aspergillus spp. (77.8%) while Rhizopus spp. (22.2%) had the lowest. It is now clear that ground B. eurycoma seeds sold in the studied local markets contained fungi capable of producing dangerous toxins, therefore ground B. eurycoma seeds from these and other similar local markets should be consumed with caution.  

TABLE OF CONTENTS

Title page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Content ﾿ vi

List of Tables ﾿ vii 

List of Figures ﾿ viii

List of Plates ﾿ ix     

Abstract ﾿ x

CHAPTER ONE

1.0  INTRODUCTION ﾿ 1

1.1 Nutritional Composition of Seed flour of B. Eurycoma ﾿ 2

1.2  Importance of Brachystegia eurycoma (Achi) ﾿ 2

1.3 Aim and Objective ﾿ 4

1.4 Specific Objectives ﾿ 5

CHAPTER TWO ﾿ 6

 2.0 LITERATURE REVIEW ﾿ 6

2.1 Fungi and Food Contamination ﾿ 7

2.2 Fungi, Storage Environment and Conditions ﾿ 8

2.3 Food Contamination in Various Countries ﾿ 9

CHAPTER THREE ﾿

3.0 MATERIALS AND METHODS ﾿ 10

3.1. Location of Study ﾿ 10

3.2. Sources of Materials ﾿ 10

3.2 Sampling and Preparation ﾿ 11

3.2.1 Sampling ﾿ 11

3.2.2 Medium Preparation ﾿ 11

3.3.0 Isolation of Fungi From Ground Achi ﾿ 12

3.3.1 Characterization of Fungi Isolates ﾿ 13

3.3.2 Colony Features ﾿ 13

3.3.3 Structural Features ﾿ 13

3.4.0 Identification of Isolated Fungi ﾿ 14

3.5.0 Determination of Prevalence ﾿ 14

3.6.0 Statistical Analysis ﾿ 14

 CHAPTER FOUR ﾿ 16

4.0  Results and Discussion ﾿ 16

4.1.  Results ﾿ 16

Discussion ﾿

CHAPTER FIVE    ﾿ 25

5.0 CONCLUSION AND RECOMMENDATIONS ﾿ 25

5.1 Conclusion ﾿ 25

5.2. Recommendations ﾿ 25

REFERENCE ﾿ 27

APPENDICES