Mycoflora and Nutritional Analysis of Smoked Dried Crayfish (Penaeus monodon – Prawns) During Storage

Abstract

This study was carried out to investigate the mycoflora and nutritional composition of smoked dried crayfish Penaeus monodon (prawns) during storage for twenty-four weeks. The mycoflora were isolated at four weeks interval using direct plating and dilution methods on Potato Dextrose Agar (PDA), Saboraud Dextrose Agar (SDA) and Malt Extract Agar (MEA). The fungi isolated using direct plating methods and dilution methods were Aspergillus niger, Aspergillus flavus, Aspergillus fumigates, Rhizopus sp., Phytophthora siskiyouensis, Penicillum sp. and Mucor sp. The result of proximate analysis (g/100 g) of smoked dried crayfish Penaeus monodon (prawns) showed a decrease in ash content (12.53-10.86), fat (14.95-12.30), crude fibre (1.60-1.29) while moisture content (3.10-3.71), crude protein (66.34-66.84) and carbohydrate (1.66-5.00) increased respectively. The result of mineral analysis (mg/100 g) of smoked dried crayfish Penaeus monodon (prawns) showed a decrease in Sodium (110.90-104.9), Potassium (107.30-94.96), Calcium (120.61-98.66), Magnesium (137.50-120.22), Zinc (2.15-1.87), Iron (12.33-10.17), Copper (0.16-0.22), Manganese (0.40-0.25), cadmium (0.42-0.13) and Phosphorous (485.00-460.76) respectively. This study showed that the smoked dried crayfish products were invaded by fungi which could be due to display of the products in open trays without coverage for sale, most of the times which were not hygienic. This, in turn, allows the dust and fungal spores to settle on the products leading to fungal contamination, production of toxins and spoilage. Stored smoked dried crayfish (prawns) sellers should be enlightened on good hygienic practices.

Isolation and detection of mycotoxin producing fungi species from dry stored groundnut sold in Keffi, Nigeria

“…The total different species fungi isolated from stored groundnut was 68.3% higher that work reported by Tobin-West et al [12] in four major markets in Port Harcourt, Nigeria, and Fagbohun and Faleye [13] as they reported 65.1% and 60.0% respectively. The occurrence of fungi was high in Old market than from any other location sampled this may be due to activities of the people storing it or from different farms the groundnut was planted and harvested because fungi is a major organisms that infect groundnut [14].…”

Aflatoxins in Peanut (Arachis hypogaea): Prevalence, Global Health Concern, and Management from an Innovative Nanotechnology Approach: A Mechanistic Repertoire and Future Direction

“…An experiment was performed on stored groundnut seeds, and it was found that a total of seven pathogenic fungal species A. flavus , A. fumigatus , A. niger , Rhizopus , Mucor , Penicillium , and Fusarium were identified. These pathogenic fungi cause contamination and reduce the nutritional value, edibility, and marketability of groundnut, ultimately affecting the agricultural economy . Soil-borne opportunistic A. flavus pathogen infection deteriorates the groundnut seed quality by decreasing its nutritional value, such as lowering the oil content and increasing unsaturated fatty acids that lead to reduced edibility and marketability .…”

“…These pathogenic fungi cause contamination and reduce the nutritional value, edibility, and marketability of groundnut, ultimately affecting the agricultural economy. 36 Soil-borne opportunistic A. flavus pathogen infection deteriorates the groundnut seed quality by decreasing its nutritional value, such as lowering the oil content and increasing unsaturated fatty acids that lead to reduced edibility and marketability. 37 One of the studies was performed to check the relationship between stored groundnut seed quality and A. flavus infection, and the outcomes demonstrated that the seeds that are inoculated with 0.25% fungal infection maintained their germination growth up to 71%, hence suggesting that this level could be an acceptable and permissible limit for the appropriate storage of seeds.…”