Mycological analysis of commercially-marketed guarri in selected markets within Lokoja metropolis, Kogi State, Nigeria

Garri is a commonly consumed staple food in Nigerian homes. However, its handling and processing expose it to several contaminants, including microorganisms. This study identified and determined the prevalence of moulds in garri sold at different marketplaces within Lokoja, Kogi State, Nigeria. Thirty (30) garri samples from 3 markets underwent proximate analysis and aerobic culture on chloramphenicol-supplemented Sabouraud dextrose agar. Fungal identification used morphological characteristics and lactophenol cotton blue stain. The moisture content of the gaari samples ranged between 13.2±0.01 - 17.1±0.02, Protein content (0.90±0.15 - 1.0±0.00), Ash content (1.32±0.13- 1.53±0.02), Fat content (1.00±0.02 - 1.04±0.13), Fibre content (1.22±0.01 - 1.27±0.00) and carbohydrate content (84.5±0.03 -85.8±0.14). The total viable fungal count (CFU/g) of garri samples ranged from 2.8 x 103 – 8.3 x 105 in Old Market, 1.3 x 103 – 5.0 x 105 in Adankolo Market, and 3.9 x 103 – 6.6 x 105 in International Market. A total of seventy (70) moulds were recovered from the sampled garri, 33 (47.14%) from Old Market, 21 (30.0%) from International Market, and 16 (22.86%) from Adankolo Market. Of the 70 mould isolates, Aspergillus spp (34.29%) was the most prevalent, followed by Alternaria spp (25.71%), Mucor spp (15.71%), Rhizopus spp (11.43%) and Microsporum spp (10.0%). There was no statistically significant variation (p > 0.05) in fungal prevalence within and across the studied markets. The high prevalence of moulds in commercially-marketed garri is significant, as they can produce mycotoxins. Hence, hygienic practices should be practiced by garri sellers to reduce the risk of microbial contamination of their produce.