ISOLATION AND CHARACTERIZATION OF FUNGI FROM BOILED MAIZE AROUND BENIN METROPOLIS

ABSTRACT

This study is centered on preserving the quality and the safety of boiled maize, a street vended snack, rich in fiber and protein and prone to spoilage due to its high-water content. Samples were collected from various markets within the Benin metropolis, including Uselu, Adolor, Evidence. The research employed varying techniques to isolate and determine the fungal load of the samples. These were then further examined to characterize the isolates. Fungal counts were monitored from Day 0 to Day 2, revealing notable fluctuations. The highest count (2.03 × 10 7cfu/g) was observed on Day 2 at EVIDENCE and sample on day 2 while the lowest count (1.47 × 10 5cfu/g) was obtained from USELU on day 0. Further analysis of microorganisms leads to the identification of four mainstream species, Aspergillus candidus, Fusarium oxysporum, Penicillium spp and Saccharomyces spp. Among these Aspergillus had the highest frequency of occurrence, representing 30.9% of the identified fungal population, while Penicillium spp and Fusarium oxysporum, occurring in the same sample came to a joint percentage of 18.5% as the lowest frequency of occurrence. These findings underscore the dynamic nature of fungal growth in boiled maize, emphasizing the importance of proper handling and storage to ensure its safety and quality. Adherence to food safety regulations, rigorous quality control and proactive prevention- based programs are crucial to produce and maintain safe boil.