African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Full Length Research Paper

Effect of storage on nutrient composition and mycoflora of sundried soyabean (Glycine max.)

Fagbohun, E. D.* and Lawal, O. U.
Department of Microbiology, University of Ado Ekiti, Ekiti State, Nigeria.
Email: [email protected]

  •  Accepted: 07 July 2011
  •  Published: 31 August 2011



Sundried Glycine max were stored for 20 weeks. During storage, monthly analyses were carried out to determine the effect of storage on the nutrient composition, minerals and mycoflora present in the sample. The mycoflora isolated from sundriedGlycine max during storage were Aspergillus niger, Aspergillus candidus, Aspergillus glaucus, Aspergillus versicolor, Aspergillus flavus and Rhizopus sp. The results of the proximate of stored sun dried G. max showed that moisture content increased from 6.80 to 8.34%, ash content from 5.07 to 6.45% and crude protein from 40.94 to 42.33% as the storage time increases while the fat decrease from 19.15 to 18.37%, fibre from 5.72 to 5.35% and carbohydrates from 22.33 to 19.18% with the storage time. The results of mineral analysis indicated that all the mineral elements; sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn) and phosphorus (P) were found to decrease as the storage time increased while potassium (K) and zinc (Zn) increased as the storage time increased but copper (Cu) and cadmium (Cd) were detected in the first two months of storage in the samples. Some of these isolated fungi play important role in the soil, Aspergillus spp. are common mould found in soil and the second most commonly recovered fungus in opportunistic mycoses whileRhizopus sp. is responsible for the damage of blood vessels, nerves and cause necrosis of the infected tissues. These mineral elements found in the plant serves an important role in the body system, such as teeth formation by calcium, formation of haemoglobin by iron (Fe) and regulation of acid base balance of the body by phosphorus (P). Finally, this work has shown that there is urgent need to develop a better drying method for local use since the drying methods encouraged contamination by air microflora and spores of fungi present in the air.


Key words: Mycoflora, crude protein, chemical composition, soya bean, storage