Fungal Contaminantion of Nutmeg Spices Retailed in Sokoto Metropolis

Spices are defined as any plant substance either in powdered form, broken or as a whole which have aromatic features capable of influencing a change of taste or smell of food and beverages. This study was aimed at enumeration and identification of fungi from nutmeg spices from Sokoto markets. Samples of the nutmeg spices were collected randomly from two different markets; Kasuwar daji and babbar kasuwa in sokoto metropolis. The proximate analysis of the samples (moisture, total ash, crude fiber, fat, and carbohydrate) was determined. Standard microbiological techniques were used to enumerate, isolate and identify the fungi in the samples. The proximate composition showed that the highest moisture content was found in D (15.85 %). The highest ash content was recorded in sample C (9.70 %). The highest crude fibre was present in sample B (10.69 %) and the highest carbohydrate was found in sample A (74.07 %). Sample D had the highest oil extract (24.60 %) and crude protein (22.75 %). The highest fungal count was obtained in sample A (1.36×104 cfu/g) followed by C (9.2x103 cfu/g). The lowest fungal count was obtained in B and D (1x102 cfu/g). The fungi isolated and identified were as follows: Aspergillus niger, A. fumigatus, A. flavus, A. terrus, Saccharomyces cerevisiae and species of Aspergillus, Mucor, Penicillium, Trichophyton, and Chrysosporium. The results of this study showed that the selected local spices harbour different fungal species. Therefore, proper handling hygiene and storage is recommended.