Characterization and Identification of Fungal Species Associated with the Spoilage of Cocoyam (Colocasia esculenta L.) in Gwandu Local Government Area, Kebbi State, Nigeria

Aminu Mubarak¹ , Keta Jibrin Naka² , Shehu Kasimu³ , Naka Mohammed Keta⁴ , Rukayya John Patrick⁵

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.1 , pp.83-87, Feb-2021

Online published on Feb 28, 2021

Copyright © Aminu Mubarak, Keta Jibrin Naka, Shehu Kasimu, Naka Mohammed Keta, Rukayya John Patrick . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
fungal species are paramount important causal agent responsible for the spoilage of Cocoyam. Samples of cocoyam were obtained in Gotomo village of Gwandu local government, Kebbi State, Nigeria. Three (3) villages were selected for sample collections within the L.G.A namely; Rafin raggaye, Shiyar gobirawa and Garba gibbar. A total of Sixty (60) tubers of Colocasia esculenta L. were collected, from each points Twenty (20) samples of Colocasia esculenta tubers were collected. Pour plate method was used in the enumeration of potential spoilage fungi in cocoyam samples. From the results obtained a total number of seven (7) fungal species were isolated and identified namely; Aspergillus niger, Mucor racemosus, Aspergillus flavus, Fusarium oxysporium, Rhizopus stolonifer, Rhizopus oryzae and Penicillium expansum. The most prevalent fungal isolate was Aspergillus flavus 32.5% and Penicillium species was the least prevalent among the isolates with 5%. The mean fungal spore count (sfu/ml) showed that cocoyam obtained from Shiyar gobirawa had the highest fungal load 4.3 x 106 and the lowest was recorded in Rafin raggaye 12 x 104. These fungal species isolated in this research were said to be pathogenic that cause the spoilage of Colocasia esculenta and hence their presence on cocoyam may be additional reservoirs for the transmission of pathogenic microorganisms and this could results to infections for consumers and economic loss. This raise concern over public health risks that may be associated with the consumption of deteriorated cocoyam and proper storage, package and handling methods with good transportation should be taken to reduce the occurrence and deterioration of cocoyam by these microbes.

Key-Words / Index Term :
Fungi, cocoyam, load and Gwandu

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