Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 5

Fungal Species and Biochemical Composition of Four Varieties of Irish Potato (Solanum tuberosum) Cultivated in Jos, Plateau State, Nigeria

Danladi MMA1,2*, Ogbonna AI1, and Ogbonna CIC2 and Istifanus MF1

1Department of Plant Science and Biotechnology, University of Jos, Plateau State, Nigeria

2Department of Microbiology, Plateau State University Bokkos, Plateau State, Nigeria

*Corresponding Author: Danladi MMA, Department of Plant Science and Biotechnology, University of Jos, Plateau State, Nigeria.

Received: March 10, 2023; Published: April 11, 2023


Researchers have studied the possible microbes that could be associated with potato tubers. Most researchers reported microbes associated with decayed potato in storage but limited information exist on fungal species associated with non-deteriorated potato and on biochemical composition of specific varieties of potato grown and consumed in Jos, Nigeria. This study seeks to enquire if same or more microbial communities already established in previous studies will be found on identified non-deteriorating potato varieties and their biochemical composition. Identified varieties of Marabel, Caruso, Diamant and Nicola potato were obtained from Root Crop Research Institute, Vom, Plateau State. Fungal species were isolated at 25oC, 37oC and 45oC on Czapek Dox and Potato Dextrose Agar using soil plate method. Biochemical composition was determined by standard protocol. The genera Aspergillus, Mucor, Penicillium, Rhizopus and Fusarium were dominant at 25°C and 37°C while A. Fumigatus grew at 45°C. Of all the fungal species, Aspergillus flavus was dominant while the least was Fusarium oxysporum. The biochemical composition showed that moisture ranged from 71.67 ± 0.15d to 81.07 ± 0.11a,Protein ranged from 2.65 ± 0.03b to 4.13 ± 0.02a, crude fiber ranged from 3.20 ± 0.10d to 3.70 ± 0.20a, lipid ranged from 0.13 ± 0.03a to 0.33 ± 0.02a, Ash ranged from of 0.77 ± 0.06b to 1.16 ± 0.03a, carbohydrate ranged from 10.48 ± 0.02d to 19.64 ± 0.02a, calcium ranged from 0.13 ± 0.01a to 0.17 ± 0.01a, phosphorus ranged from 0.03 ± 0.00b to 0.28 ± 0.20a and dry matter ranged from 18.67 ± 0.58d to 28.30 ± 0.20a across the varieties. Isolated fungi could be attributed to Poor handling of potato and storage conditions while the proximate composition may be based on result of varietal difference.

Keywords: Fungal Isolates; Biochemical Composition; Non-deteriorated Irish Potato Tubers


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Citation: Danladi MMA., et al. “Fungal Species and Biochemical Composition of Four Varieties of Irish Potato (Solanum tuberosum) Cultivated in Jos, Plateau State, Nigeria". Acta Scientific Microbiology 6.5 (2023): 15-21.


Copyright: © 2023 Danladi MMA., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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