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.
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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