Nutrient Profiles and Fungi Associated with Post Harvest Deterioration of storage Paddy and Rice in Benue State Makurdi

ABSTRACTRice is a staple food for over half the world’s population with about 486.62 million metric tons of rice consumed worldwide between 2018 and 2019. A total number of 30 samples (n=30; 3 control, 27 test samples) were collected from three locations: Kwande, Makurdi and Otukpo. Samples were analyzed using microbiological (fungal culture, macro and microscopy) and chemistry (Ultra Violet Spectrophotometer and Atomic Absorption Spectrophotometry) techniques. Aspergillus flavus, Aspergillus niger, Rhizopus stolonifera, Bipolaris sp were isolated and identified using standard identification charts. Ultra Violet Spectrophotometry and Atomic Absorption Spectrophotometry established the presence of Vitamin A (60907 (g/100g; 181349 (g/100g) and Vitamin C (0.14 (g/100g; 0.176 (g/100g), and Zinc (0.186 mg/l; 0.510 mg/l) and Copper (-0.014 mg/l; -0.017 mg/l) respectively. Vitamin A and C contents were significantly higher in stored paddy rice than freshly harvested; similarly, for Zinc (P˂0.05). Copper however did not show any significant difference (P>0.05). Stored paddy rice has higher nutrient content when compared to freshly harvested and this may be as a result of the loss in water content however storage conditions may be attributed to fungal contamination. Rice should be stored before processing for consumption since the concentration of its nutrients is higher in stored than freshly harvested rice. Appropriate storage facilities and conditions should be put in place to reduce fungi contamination thus prevent deterioration.