Mycoflora of copra and effect of brining on some properties of copra in Nigeria

摘要

Mycoflora of copra cultivars and effect of brining on the preservation of the product wasinvestigated. Brining at 0, 10, 20, 30 and 40% concentrations irrespective of the cultivar, had nosignificant effect on the total oil contents of the copra, total free fatty acid and iodine value butsignificantly affected the severity of infection of the mycoflora. Aspergillus niger, AspergillusFlavus and Rhizopus stolonifer were isolated from the copra cultivars and were found to reducetotal oil content, and increased the free fatty acid and iodine value of the oil, indicatingdeteriorative processes of the oil. Brining increased the acceptability of the taste but reduced theweights of the copra. Similarly, the acceptability of the physical characteristics was generallyreduced by brining irrespective of time and cultivar used. In general, 10% brine concentrationand reduced time of dipping (6 hours) appears to hold promise for the preservation of copra.Other recommendations are also addressed.