Effects of Fungi on The Spoilage and Nutritional Composition of Coconuts (Cocus nucifera) Harvested in Yenagoa Local Government Area and Its Relative Health Implications

Abstract

Background and Objective: Fungal inversion of coconut endosperm is a factor that grossly reduces the economic, consumption value and the proximate composition of the coconut meat. The proximate composition of fresh and spoilt coconut endosperm and the most pathogenic fungi associated with the spoilage of coconut endosperm were evaluated in this study. Materials: Three mature fresh Coconut fruits were harvested from a subsistence coconut farm in Yenagoa city. Result: This study revealed that the proximate content of protein (9.80±0.02), lipids (38.75±0.02) and dry matter (92.72±0.02) in the fresh coconut are higher than the proximate content of protein (8.75±0.02), lipids (36.84±1.16) and dry matter (92.18±0.02) of the spoilt coconut endosperm. Minerals such as Ca (2.74±0.01), Mg (3.68±0.02), Na (3.75±0.02), K (6.76±0.02), Mn (0.250±0.002), Cu (0.58±0.02), Zn (5.85±0.02) and PO4 (2.56 ±0.02) in the fresh coconut endosperm are higher than Ca (2.72±0.02), Mg (3.66±0.02), Na (3.57±0.02), K (6.72±0.02), Mn (0.244±0.002), Cu (0.54±0.02), Zn (5.77±0.03) and PO4 (2.48±0.02) of the spoiled coconut endosperm. A significant difference between the proximate composition of fresh and spoiled coconut endosperm was observed. The endosperm (meat) of the coconuts were heavily invaded and decayed by a variety of fungi within 24 hours after cracking the shell and exposing the meats to open air. Fungal growth observed after exposure to open air are: Mucor, Rhizopus, Aspergillus and Penicillium. Conclusion: With the present of Aspergillus and penicillium in the samples evaluated in the laboratory, it implies that there are health implications associated with the consumption of spoilt coconut meat.