ISSN NO:2394-2401 (Online)

ISSN NO:2394-384X (Print)





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Tittle : Mycoflora and nutritional composition of Chrysophyllum albidum fruits/ seed oil

Author(s) : *Akpe, Azuka Romanus, Okwu, Grace Ifeoma, Abu, Dirisumedinat, Femi Imah Justus

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Chrysophyllum albidum is primarily cultivated for their sweet fleshy fruit and has been reported as an excellent source of vitamin C, iron and other nutrients. Nevertheless, it is deteriorated by different species of fungi. This present study examined the nutritional, proximate and physicochemical composition and fungi species associated with the deterioration of Chrysophyllum albidumfruits. Standard procedures were used for the analysis. Results showed that the fungi associated with Chrysophyllum albidumfruit were Aspergillus flavus, Aspergillus fumigatus, Rhizopus stolonifer, Fusarium oxysporium, Sacharomyces cerevisiaeand Candida albican. Of these, Rhizopus stolonifer was the most predominant.The range of values for the proximate composition were; crude protein (5.74±0.64 – 9.75±0.43), carbohydrate (15.17±0.65 – 37.37±2.16), crude fibre (10.13±0.75 – 92.11±2.54), crude fat (2.67±0.23 – 8.35±1.01), ash (4.25±0.29 – 7.20±0.44), moisture content (26.74±2.72 – 65.80±2.39) and energy value (123.71±0.24 – 247.59±0.62).The range of the vitamins and mineral contents of the pulp were vitamin C (25.26±0.58 – 54.37±2.20), vitamin A (0.07±0.01 – 1.11±0.14), calcium (29.04±1.16 – 40.80±0.95), magnesium (20.58±0.39 – 24.95±0.32), phosphorus (3.53±0.12 – 9.06±0.63), sodium (4.53±0.39 – 6.30±0.59), iron (0.78±0.24 – 1.39±0.06) and zinc (4.84±0.26 – 7.92±0.54).The pH, titrable acidity and viscosity of the fruits pulp ranged from 5.46+0.12 – 6.83±0.38, 0.97±0.08 – 1.69±0.02 and 12.67±3.393 – 35.37±2.12 respectively. The seed oil yield is 8.75% and is liquid room temperature with brownish-red colour and a sweet smelling flavour. It has an acid value of 4.30±0.31mgkOH/g, free fatty acid (FFA) of 2.19±0.15mgkOH/g, saponification value of 198.90±0.10mgkOH/g, iodine value of 33.8±0.52mg/100mg, peroxide value of 1.54±0.08mgeq/kg, specific gravity value of 0.91±0.02 and refractive index of 1.459±0.30. The microbiological and nutritional implications of these findings are hereby discussed.

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