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