FUNGAL CONTAMINATION AND ITS EFFECT ON THE PROXIMATE COMPOSITION OF STORED MAIZE (Zea mays)

Abstract

^Abstract

^{Fungal contamination poses significant concerns for the nutritional composition of stored maize, a staple food crop consumed worldwide. This study aimed at investigating the effects of fungal contamination on the proximate composition of stored maize. Samples of maize grains were collected from different store houses in Makurdi, Benue State. Potato Dextrose Agar (PDA) was used for the fungal isolation. It was prepared according to the manufacturer's instruction. The fungi were isolated by plating the sterilized maize grains on the prepared culture medium, and kept at room temperature for three days for fungal growth. The fungi observed were identified macroscopically and microscopically. Six (6) fungal isolates were observed which include: Aspergillus niger 1(5.26%), Aspergillus flavus 9(47.37%), Aspergillus fumigatus 1(5.26%), Alterneria sp 4(21.05%), Mucor sp 3(15.79%) and Fusarium sp 1(5.26%). Proximate parameters such as moisture, crude protein, crude fat, crude fiber, ash and carbohydrate contents were determined for both the healthy and infected maize grains. A comparative analysis of the proximate composition of the healthy and infected seeds showed a significantly higher crude fibre content (P= 0.008), Crude protein content (P=0.004) and carbohydrate content (P=0.053) in the healthy seeds compared to the infected seeds. Fungal attack had significant negative effect on the proximate composition of stored maize. Proper storage techniques and management should be encouraged among farmers.}