IJBLST 2016 Volume 8 Issue 3

International Journal of Biological Sciences and Technology (IJBLST) ISSN: 0975–8704

An Open Access Journal -- NO Fees -- NO Processing Charges -- 100% Non Profit Initiatives

Antimicrobial Effect of Some Spices on Storage Moulds of Cocoa Beans in South-western Nigeria. Babatunde A. Ogundeji and David B. Olufolaji. IJBLST (2016), 8(3):16-22



Antimicrobial Effect of Some Spices on Storage Moulds of Cocoa Beans in South-western Nigeria

Authors & Affiliation:

Babatunde A. Ogundeji1 and David B. Olufolaji2

1Plant Pathology Section, Cocoa Research Institute of Nigeria, P. M. B. 5244, Ibadan, Nigeria; +2347030314567, (ORCID iD: 0000-0002-0533-4400)

2Department of Crop, Soil and Pest Management, Federal University of Technology, P. M. B. 704, Akure, Nigeria; +2348034749888,

tundeji1@gmail.com, tundefolaji022@gmail.com


The proliferation of moulds in stored cocoa beans had been a major challenge in Nigeria’s cocoa industry, a problem which needs to be tackled with the aid of non-toxic, natural and environmental friendly materials. The anti-microbial efficacies of aqueous extracts as well as powdered forms of some spices- Aframomum danielli, A. melegueta and Tetrapleura tetraptera were tested against three most occurring toxigenic cocoa beans storage moulds in Southwest Nigeria: Aspergillus flavus, A. ochraceous and A. versicolor. The average percent inhibitions exhibited against the three test fungi by hot water extracts of A. danielli, A. melegueta and T. tetraptera ranged between 22.95 – 29.64%, 34.42 – 41.38% and 3.43 – 14.89% respectively. Cold water extracts of A. danielli exhibited the highest inhibitions (10.18 – 33.94%) against the organisms while that of T. tetraptera (0.79 – 10.71%) produced the least. Powdered forms of the three botanicals as well as their combinations however exhibited higher average percent inhibitions (4.46 – 70.44%) against the test organisms. Findings from this study have revealed that hot water extracts of A. melegueta were more effective against A. flavus, A. versicolor and A. ochraceous than their cold water extracts. Combinations of at least two of the powdered forms of the botanicals, though not synergistic, were also able to effect some appreciable degree of control against the fungi. In addition to proper handling of cocoa beans before and during storage, powdered forms of A. danielli and A. melegueta can therefore be used to effectively control mouldiness of cocoa beans in storage.

Key words: Efficacy, cocoa beans, moulds, storage, botanicals