Biochemical Changes Induced by the Effect of Six Pathogenic Fungi on dialium guineense: Black Velvet Edible Fruit.

Abstract

The following fungi (Aspergillus niger, Aspergillus flavus, Botryodiplodia theobromae, Fusarium oxysporum, Penicillium chrysogenum and Rhizopus stolonifer,) were isolated from diseased fruits. Changes in the Proximate content in D. quineense edible fruit inoculated with the test organisms were carried out. The effect of the test organisms on the mineral composition and vitamin content was carried out using the methods recommended by Association of Official Analytical Chemist (AOAC). There was a significant increase (P<0.05) by several degrees caused by the test fungi in moisture, protein and ash, while there was a significant decrease in dry matter, crude lipid, carbohydrate and crude fiber when compared to the uninoculated control. There was significant decrease (P<0.05) in all the mineral compositions (Ca, Cu, Fe, Mg, P, K and Na) caused by the fungi inoculated fruits when compared to the uninoculated fruit control. The vitamin content (Vit. A, B2, B3, and C) of the fungi inoculated fruits decreased significantly when compared with the control. The vitamin C content of D. guineense is known to be very high (49.50%), but was reduced drastically by Botryodiplodia theobromae (20.50%). The inoculated fungi caused an increase in anti-nutrient (oxalate, phytate, tannin, saponins and trypsin inhibitors) content of the edible pulp.