IDENTIFICATION OF PHYTOCHEMICAL PROPERTIES OF IRISH POTATO (SOLANUM TUBEROSUM) PEELS AND ITS PREDOMINANT SPOILAGE FUNGI.

Abstract

Tuber crops play an important role in the sustainable development and food security of the people. Lack of good storage and processing facilities causes a lot of wastage of agricultural produce. A research on the study of physicochemical and phytochemical properties of Irish potato (Solanum tuberosum) peels using methanolic extract was carried out and spoilage fungi in 220 diseased Irish potatoes obtained from Yankaba and Rimi markets, Kano State was investigated. The determination of moisture and ash of the potato peels was carried out using modified method of Association of Official Analytical Chemists AOAC. The phytochemical screening of the peels revealed the presence of alkaloids, carbohydrates, flavonoids, protein, phenols, saponins and tannins. The physicochemical screening of the dried powdered peel showed moisture content (13.05%), ash value (10.60%), and extractive value (6.66%). The diseased potatoes were assessed using standard serial dilution method and inoculation on Potato Dextrose Agar (PDA), and identification was done morphologically and microscopically. The assessment showed Aspergillus sp (38.9%), Fusarium sp (16.7%), Rhizopus sp (11.1), Penicillium sp (11.1%), Alternaria sp (5.5%) and Mucor sp (16.7%) as the most predominant spoilage fungi associated with Irish potatos. The screened components of the peel has therapeutic potentials while the fungal isolates can deteroriate potato tubers, posing food insecurity, economic losses and environmental impacts.