Fungi Associated with Dried Tomato Chips Marketed in Sokoto Metropolis
Aliyu L. S, Usman A. Y, Musa A, Mani U
Corresponding Author : Aliyu L. S
Department of Agricultural Science, Shehu Shagari College of Education, Sokoto, Nigeria.
Email ID : email@example.com
Received : 2018-01-28 Accepted : 2018-03-14 Published : 2018-03-14
Abstract : Food spoilage is a multifarious process and excessive quantities of foods are lost as a result of microbial spoilage even with contemporary preservation practices. The high water activity in tomato makes it more vulnerable to spoilage by fungi. The fungi produce mycotoxins and if consumed, poses threats to immune-compromised individuals. This study is consequently conducted to isolate and identify the fungi associated with dried tomato chips marketed in Sokoto Metropolis, in Sokoto State, Nigeria. The fungi isolated were Aspergillus niger, A. fumigatus, A. flavus, A. oryzae, Rhizopus stolonifer, and Scopularis Candida. Isolates of A. oryzae has the highest percentage of occurrence (40%), followed by A. niger, and S. candida with (16%) respectively. A. flavus has the least percentage of occurrences (4%). Proper handling and adequate storage facilities must be employed to prolong the shelve life of tomato fruits. There is utmost need to devise means of minimizing contamination to meet the global standard of preservation practices.
Keywords : Fungi, Dried Tomato Chips, Market Sample and Sokoto
Citation : Aliyu L. S. et al (2018), Fungi Associated with Dried Tomato Chips Marketed in Sokoto Metropolis. J. of Advanced Botany and Zoology. V6I2.01. DOI : 10.5281/zenodo.1210138
Copyright : © 2018 Aliyu L. S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Journal of Advanced Botany and Zoology
ISSN : 2348-7313
Volume 6 / Issue 2
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