EVALUATION OF NUTRIENT AND ASSOCIATED MYCOFLORA OF ROASTED CASHEW NUT SOLD IN PORT HARCOURT

Abstract

Nutrient evaluation of cashew nut and its associated mycoflora was carried out in the Department of Plant Science and Biotechnology, Rivers State University. Samples were subjected to AOAC analysis and cultural isolation technique and data obtained were assessed statistically. Proximate composition investigation showed the presence of moisture, ash, lipid, fibre, carbohydrate and protein. Lipid content was highest (44.1±0.1%) while ash recorded lowest content (1.55±0.05%). Mineral profiling revealed calcium, iron, magnesium, phosphorus, potassium and sodium to be present in the tested samples. Sodium had highest value (340.5±0.5 g/100g) while iron had lowest value (4.5±0.00 mg/100g). Vitamin assessment indicated the availability of vitamins A (0.3±0.2mg/100g) and thiamine (1.055±0.005 mg/100g). Although, vitamin C recorded no value for tested cashew nut. Phytochemical screening showed glycoside, oxalate, saponin, tannin, carotenoid, polyphenol, flavonoid and lignant to be present. Two fungal organisms (Mucor sp. and Aspergillus flavus) were isolated from spoilt cashew nut samples and highest incidence of 80% was recorded for Mucor sp. and 20% for A. flavus. Generally, cashew nut is rich with so many nutrients and proper measures should be adopted to protect it from contamination.