Tag Archives: dietary quality

Effect of Mycodeteriorative Fungi on the Vegetable Oil from Kernels of Irvingia Gabonensis Sold In Parts of Nigeria (Published)

Sanitary survey was conducted on the kernels of Irvingia gabonensis sold within the four ecological zones of Nigeria. The aim was to ascertain the effect of mycodeteriorative fungi on the dietary quality of vegetable oil from kernels of Irvingia gabonensis. The study screened for presence of lipid degrading saprotrophs as well as ascertained the quantity of vegetable oil and free fatty acid components using Microbiological and Biochemical methods. Results showed presence of saprotrophs at varying frequencies; Aspergillus flavus, from 17.61±0.25% (Abuja) to 28.33±0.02% (Kebbi); Aspergillus niger, from 14.38±5.07% (Imo) to 23.33±1.05% (Lagos). Fusarium moniliforme, from 13.01±2.89%  (Bauchi) to 22.00±2.14%  (Lagos). Lasiodiplodia theobromae, from 9.64±1.34% (Bauchi) to 24.00±2.36% (Imo). Penicillium italicum, from 5.00±8.31% (Benue) to 13.21±6.01% (Kebbi). Rhizopus stolonifer, from 11.00±7.32% (Lagos) to 28.35±2.37% (Abuja). These isolates were confirmed to be associated with the lipid degradation of the kernel of Irvingia gabonensis reducing the percentage weight of vegetable oil content from 61.81±0.02(control) to 30.52± 6.14% (study locations) and increasing quantity of free fatty acids from 0.511±10.18 (control) to 6.28±0.05 % (study locations). Strict sanitary supervision of food wares is advocated.Lipid degradation technology of these mycobiota can be exploited by cosmetic industry to improve free fatty acid contents of low fat oils.

Keywords: Irvingia gabonensis, Saprotroph, dietary quality, mycodeterioration, vegetable oil