Effect of fungal infection on proximate nutrient composition of coconut (Cocos nucifera Linn) fruit

Author: A. K. Onifade ¹ and Y. A. Jeff- Agboola ^2*

Received 15 December 2002, accepted 17 April 2003.

Abstract

The effect of fungal infection on the proximate nutrient composition of coconut fruit (Cocos nucifera) was studied under laboratory conditions. Proximate analysis of healthy and infected samples showed that the protein and fat higher in the infected coconut than the healthy fruit, while carbohydrate (17.75% healthy, 10.62% infected) and crude fibre (13.13% healthy, 10.01% infected) contents were lower in the infected fruit. There was no significant difference in the ash (1.19% infected and 1.66% healthy) content of the samples. However moisture content of healthy fruit (36.44%) was higher than that of the infected fruit (10.39%). Fungi such as Aspergillus flavus, A. niger, A. fumigatus, F. oxysporium, Mucor mucedo, M. racemosus and Neurospora sitophila were frequently encountered on infected fruit. These fungi grew better on coconut extract potato dextrose agar than did on potato dextrose agar.