This study conducted a comparative analysis of fungal pathogens and biochemical composition in fresh and boiled Detarium microcarpum seeds at the Plant Pathology Laboratory, Rivers State University, Port Harcourt. Results indicated that boiled seeds harbored a greater diversity of fungi and exhibited higher incidence rates than fresh seeds. Five fungal genera—Rhizopus, Aspergillus, Botryodiplodia, Fusarium, and Penicillium—were isolated from both fresh and boiled samples, with Aspergillus being the most predominant. The incidence rates in fresh seeds were: Rhizopus stolonifer 60%, Aspergillus niger 68%, Aspergillus flavus 56%, Fusarium oxysporum 30%, Penicillium digitatum 10.5%, and Botryodiplodia theobromae 6%. All fungal isolates were pathogenic to healthy seeds. Biochemical analysis revealed that fresh seeds contained higher levels of carbohydrates and proteins, whereas boiled seeds had increased moisture content. No significant differences were observed in ash, fiber, lipid content, or mineral composition (calcium, phosphorus, sodium, potassium, magnesium, iron) between fresh and boiled samples. Viscosity remained consistent across treatments. These findings highlight the impact of processing on fungal contamination and the nutritional profile of D. microcarpum, with implications for food safety and seed preservation.
Samuel Oluwaseun Adebayo (2025) studied this question.