Deciphering The Chemical And Mycoflora Profile Of African Pear (Dacryodes Edulis (G. Don) H. J. Lam)
Wofu, N. B.,
Department of Plant Science and Biotechnology, Rivers State University, Port Harcourt, P. M. B. 5080, Rivers State, Nigeria
Worlu, C. W
Department of Plant Science and Biotechnology, Rivers State University, Port Harcourt, P. M. B. 5080, Rivers State, Nigeria
Agbagwa S. S.
Department of Plant Science and Biotechnology, Rivers State University, Port Harcourt, P. M. B. 5080, Rivers State, Nigeria
Keywords: Chemical Profile, Mycoflora, African Pear, Dacryodes edulis
Abstract
The African pear (Dacryodes edulis), a nutrient-rich tropical fruit native to Central and West Africa, is a dietary staple valued for its high lipid, protein, vitamin, and phytochemical content, which contribute to its nutritional and therapeutic significance. This study evaluated the proximate, mineral, vitamin, phytochemical and mycoflora of African pear using standard laboratory procedures. Proximate analysis revealed a high moisture content (84.73±0.40%), moderate carbohydrates (12.22±0.01%), low protein (1.60±0.07%), minimal lipids (0.51±0.01%), and modest fiber (1.30±0.10%), consistent with characteristics of perishable fruits prone to microbial spoilage. The mineral profile showed significant phosphorus (40.00±0.00 mg/100g), potassium (13.00±0.00 mg/100g), and iron (3.10±0.10 mg/100g). Vitamins, particularly vitamin C (43.10±23.58 mg/100g) and vitamin A underscored the fruit’s antioxidant potential. Phytochemical analysis identified high levels of lignans (25.47±0.08 mg/100g), flavonoids (15.63±0.66 mg/100g), and polyphenols (14.93±0.70 mg/100g), which confer antioxidant, anti-inflammatory, and antimicrobial properties and negligible presence of oxalate (0.00±0.01), saponin (0.00±0.01) and tannin (0.00±0.00). Mycoflora assessment revealed Aspergillus flavus (60% incidence) and Candida sp. (40% incidence) as dominant spoilage fungi, with A. flavus posing significant health risks due to aflatoxin production. These findings highlighted African pear’s nutritional and economic potential while emphasizing the need for advanced preservation techniques to enhance food safety, shelf life, and marketability, aligning with Sustainable Development Goals for food security and health in sub-Saharan Africa.