BSTRACT

 Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done with the sample and inoculation was done from the 4th test tube on SDA medium and incubated for three to seven days at the temperature 0f 270c. The isolate with the highest population was Fusarium species, which was found to be 38%, followed by Rhizopus species 25%, Penicillium species 21%, Botryodiplodia species 7.9% While the isolate with the least population was Aspergillus species which was found to be 6.3%. The total colony count of each isolate are; Fusarium species 72 colony, Rhizopus species 47 colony, Pencillium 15 colony,  Botryodiplodia species 15 colony, and Aspergillus species is 12 colony. The occurrence of mechanical damage should be reduced by leaving the tubers untrimmed during storage at ambient temperature (28+20c) to control these prevalent moulds which lead to the spoilage of cocoyam.

TABLE OF CONTENTS

CHAPTER ONE

INTRODUCTION                                                                

CHAPTER TWO

LITERATURE REVIEW                                                     

2.1              METHODS OF STORAGE TO PREVENT/

CONTROL FUNGI ASSOCIATED WITH THE SPOILAGE OF

 COCOYAM DURING STORAGE                                                

2.2              NUTRITIONAL VALUE OF COCOYAM                                    

2.3              COCOYAM FOR RURAL AGRO-INDUSTRIALIZATION

2.4              PRESERVATION OF COCOYAM                                    

2.5              USES OF COCOYAM                                             

CHAPTER THREE 

MATERIALS AND METHODS                                         

3.1              SOURCE OF SAMPLE                                                        

3.2              STORAGE CONDITION                                                    

3.3              MICROBIAL EVALUATION OF SPOILT COCOYAM

TUBERS DURING STORAGE AT AMBIENT TEMPERATURE           

3.3.1                    PREPARATION OF CULTURE MEDIUM                 

3.3.2                    ISOLATION AND IDENTIFICATION OF ASSOCIATED

FUNGI                                                                                  

CHAPTER FOUR

RESULTS                                                                                          

CHAPTER FIVE

DISCUSSION                                                                       6.1              CONCLUSION                                                        

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