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IDENTIFICATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF SWEET POTATO TUBERS SOLD AT OGBETE MAIN MARKET IN ENUGU, ENUGU NORTH LOCAL GOVERNMENT AREA. ENUGU STATE

 

ABSTRACT

Spoilt sweet potato tuber samples bought from Ogbete main market Enugu were used for this study. The isolation study and pathogenicity test were carried out. The result shows that the spoilage of sweet potato tubers was caused by fungi. The fungi isolated were Aspergillus sp, Rhizopus sp, Fusarium sp, and Phoma sp.

 

TABLE OF CONTENTS

CHAPTER ONE

1.0   INTRODUCTION                                               1

1.1   AIM OF THE STUDY                                        7

 

CHAPTER TWO

2.0   LITERATURE REVIEW                                     8

 

CHAPTER THREE

3.0   MATERIAL AND METHOD                                       12

 

CHAPTER FOUR

4.0   RESULTS                                                         18

4.1   TABLE 1                                                          22

4.2   TABLE 2                                                          23

 

CHAPTER FIVE

5.0   CONCLUSION                                                  25

 

         REFERENCES                                                        29

 

CHAPTER ONE

 

INTRODUCTION

Sweet potatoe (ipomoea batatas l) is root tuber crop belonging to the family convolvulaceae. It is an energy rich carbohydrate food. It thrives very well in moderately warm climates. It requires a growing period of at least four months of warm weather. The crop is grown extensively in Nigeria, especially in northern part. Sweet potatoes are one of the major subsistence crops in Nigeria. According to Olakesuisi (2004) root and tubers refers to any grown plant that stores edible materials in the roots, corms or tubers.

 

The total world production exceeds 140 million metric tones grown on 16.6 million metric hectares with yields of 0.86 metric tones per hectares. Estimates, of annual world production are 133m tones as compared with yam which has18m. tones. The largest producer of the crop is China. Other leading producing countries of the crop includes Japan, Taiwan, Indonesia, Korea, Brazil, Nigeria and Ivory Coast. Sweet potato is a root crop which is believed to have originated in Central America and was introduced to Africa probably at the end of 19th century. It is a tropical crop with China producing 85% of the world total while Africa accounts for just 5% (Awojobi 2004). The plant is now widely grown as an important staple food in a number of Africa countries including Burundi, Rwanda and Nigeria among others (Awojobi 2004).

 

Root and tuber crops are most important in Nigeria since they are major food crops and supply much of the carbohydrate requirement for normal health. The intensive hand operations which are needed to produce yams have made the growing of cassava and sweet potatoe more attractive to some farmers because of lesser labour they require for their growth.

 

A well recognized fact about this crop is that, it is an economical crop which provides a source of low-cost energy to the human diet as compared to other root and tuber crops. Sweet potatoe are mainly used as food after, boiling, baking, roasting or frying and the leaves equally serve as vegetable. The fresh sweet potatoe contained 25.95% starch which is even low but falls within the range reported by Li et al (1994). There was a general decline in starch content with storage period and according ray and Ravi (2005) respiration and transpiration contribute to weight loss and alteration of internal and external appearance of the potatoes. Because starch is used as respiratory substrate, the starch content decrease during storage and subsequently the dry matter also decrease.

 

In Nigeria, the vines form useful dry forage crop for ruminants and are of value for supplementary feeding during dry season. The leaves are edible and are eaten. They also serve as feeds for cattle, pigs and goats. They are good source of vitamins A and B. yellow and purple varieties is rich in carotene, thiamine, riboflavin, niacin and ascorbic acid.

 

The appropriate composition of a mature tuber is water 50 – 80, percent, carbohydrate 10 – 40 percent, fat 2-6 percent, the sugar content varies 0.5 – 6 percent. The mineral constituents are: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulphur and iron.

 

Various traditional method of sweet potato storage such as heap storage, plat form and pit storage method have been practiced in Nigeria and across African countries by farmers. Pit storage of sweet potato has been reported in Indonesia, Zimbabwe and Malawi by Woolfe (1992) and in Nigeria by Awojobi (2004). Pit storage can generally be considered to be cheap for the rural communities since it is less expensive.

 

In the face of the present food situation in Nigeria, one of the major obstacle to food production is that of storage. During harvesting seasons tubers crops are very much available at cheap prices but this availability is usually short lived due to storage problems. Tropical crops suffer tremendously due to inadequate storage practices. Sweet potatoe as crop suffer most from this problem when compared to other roots and tuber crops. Nigeria farmers under their local practices have the problem of storing the tuber over a period of time after harvest. These problem are those originating from:

1. Attack by micro-organisms which gain entry through harvest bruises, insect and rodents their by causing rotting
2. Attack by rodents and arthropods especially insects
3. Weight loss due to high temperature which causes high rate of evaporation leading to high loss of water
4. Sprouting which renders the tubers unpalatable.

 

Report have shown that local farmers in Nigeria in the effort to minimize too much loss Nigeria in the effort to minimize too much loss of their harvested tubers, practice the following methods of storage to check the problems they encounter

1. Storing in barns/sheds
2. Storing in soil pits
3. Storing in baskets or crates
4. Leaving the crop unharvested
5. Heaping on the floor in the room
6. Spreading/heaping on raised plat form.

 

THE AIM OF THIS WORK IS THEREFORE

1. To find out the micro-organisms associated with the spoilage of sweet potato tubers and the degree of damage they cause
2. To know the adequate condition necessary for the storage of sweet potato tubers in order to ensure good keeping sweet potato tuber of desired quality.

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