The Mycological Deterioration of Maize Stored in Different Facilities Within Enugu Metropolis

Abstract

This research was carried out to study the mycological deterioration of stored maize in different storage facilities within Enugu metropolis. The study was carried out in some selected markets and homes in Enugu State, Nigeria this involved a cross-sectional study which covered four (4) different market locations (Akwata, Gariki, New market, Abakpa market and two (2) different homes (Thinkers corner and Ugwuaji) with different storage methods (storage in gallons and in kitchen chimney) for a period of 5 weeks three samples were collected in triplicate each week for analysis. Stored maize samples were collected using sterile containers. The samples were properly labeled and taken to the Microbiology laboratory in an air tight container within 1 hour of collection. Surface disinfection of the samples to
remove the inevitable surface contamination arising from dust and other sources was carried. The grains were crushed, and serially diluted to the sixth-fold, they were then plated on Potato Dextrose Agar (PDA) and Sabouraud dextrose agar (SDA) using pour plate method. The plates were incubated in a face-up position at 28°C for 72 hours, the plates and dilution with the most observable different types of fungi were used for enumeration after 72 hrs, viewed under the microscope, sub-cultured to get pure colonies. From the result, four genus of fungi was identified which are Fusarium spp, Aspergillus spp, Penicillum spp, and yeast the specie level of these fungi was suspected to be A.fumigatus, A.parasiticus, A.niger A.terreus F.solani Penicillum spp and Candida spp. Aspergillus spp was discovered to be one of the major contaminant in stored maize. It is therefore recommended that maize should be kept as dry as possible
throughout it storage period. Appropriate use of fungicide(s) in farms during soil preparations is also encouraged in other to eliminate or reduce the fungi contamination of stored maize.