Abstract:
Research on the mycoflora and nutritional constituents of P. sativum were carried out in the
Department of Plant Science and Biotechnology, Rivers State University. Proximate
investigation revealed the presence of moisture, ash, fibre, lipid, protein and carbohydrate in the
healthy and spoilt samples. However, highest values of moisture (65.5± 0.012), ash (3.2±
00.004) and carbohydrate (10.04±0. 002) were recorded for the healthy samples whereas fibre,
lipid and protein were higher for the spoilt samples. Mineral composition showed the presence of
calcium, phosphorus, potassium, iron, sodium and magnesium. All observed parameters were
higher for the healthy samples of P. sativum with an exception for iron which recorded equal
concentrations (4.0± 0.001) for both healthy and spoilt samples. Vitamin compositions found in
P. sativum were vitamins A, C, thiamine and niacin. They all had higher values for the healthy
samples. Furthermore, P. sativum also contained anti-nutrient and phytochemicals such as
phytate, oxalate, saponin, tannin, carotenoid, flavonoid, polyphenol and lignin in appreciable
concentrations. Nevertheless, three fungal organisms viz: Slerotiumrolfsii, Mucorsppand
Rhizopusstoloniferwere isolated and implicated for the spoilage of P. sativum. S. rolfsii had
highest incidence (50 ±0.003%) while Mucorspp and R. stolonifer recorded equal incidence (25±
0.023%).
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