Mycological Evaluation and Nutritional Composition of Smoked-Dried Fish from Igbokoda Market in Ondo State, Nigeria

Abstract

Smoked fish is a source of animal protein for majority of people in Nigeria. They are poorly handled during production which makes it aids microbial contamination. There is need therefore need to provide the types of fungi associated with fish infestation and deterioration of smoked dried fish. The samples were collected from Igbokoda market in Ondo State, Nigeria. The samples were blended and thoroughly mixed and one gram per sample was serially diluted and incubated on sterilized potato dextrose agar (PDA) for seven days. The associated fungi include Fusarium oxysporum, Rhizopus oryzae, F. verticilloides, Neurospora crassa, Aspergillus flavus, Cladosporum sp, Penicillium chrysogenum. The Prevalence of Aspergillus flavus, Penicilium chrysogenum, Neurospora crassa and Rhizopus oryzae were not significantly different from each other. The highest carbohydrate content was found in location C, the highest mean value for moisture content was found in location B while the fat and ash content of location B and C were not significantly different from each other, the protein content of sample A was the highest (60.1) while the least protein were found in location C (55.00). Moreover, the shelf-life of smoked dried fish was apparently reduced by the presence of Aspergillus flavus. In conclusion smoked dried fishes stored for sale in Igbokoda markets were contaminated with A. flavus. This present study indicates that there is a need to improve on the post-harvest storage condition of smoked dried fishes.