Abstract

This study was carried out to isolate and identify fungi associated with local magi,batso (C’wende) in order to assess its reliability for consumption. It is produced with fermentedC’wende. The samples were obtained from Rafin Zuru, Senchi, Manga, Rikoto and Dabai villages in Zuru L.G.A. in Kebbi State, Nigeria. Triplicate homogenates of every sample, at x106 dilution, was incubated on Potato Dextrose Agar medium. Manga had the highest percentage fungal occurrence of 50% compared to other studies areas while the lowest occurrence was obtained in Senchi (23%). Seven (7) fungi were isolated and identified namely; Penicillium spp, Aspergillus flavus, Trichopyton spp, Graphium spp, Apophysomyces elegans, Cladophialophora bantiana and Aspergillus niger. The fungus with the highest prevalence is Aspergillus flavus (26.2%) while the lowest was recorded in Trichopyton spp(4%). From these findings, it was discovered that local maggi or batso (C’wende) harbors a lot of fungi which can be pathogenic as a result of poor storage, poor environment, drying and processing. The local maggi (C’wende) need to be properly preserved while the fresh seeds to be fermented should washed.

Key words: C’wende, fungi, percentage and Zuru L.G.A.