Influence of Aspergillus Flavus and Aspergillus Terreus on the Protein Contents Contaminated With Aflatoxins in Peanut Seeds at Al-Bayda Governorate, Libya

Idress Hamad Attitalla^1,2 and Ramadan A. Alhendawi^2,3

¹Department of Microbiology, Faculty of Science, Omar Al-Mukhatr University, Box 919, Al-Bayda, Libya.

²Agriculture Research Centre (ARC), Al-Bayda, Libya.

³Faculty of Natural Resources, University of Omar Al-Mukhtar, Box 919, A1-Bayda, Libya.

Corresponding Author E- mail: idressattitalla2004@yahoo.com

DOI : http://dx.doi.org/10.13005/bbra/1086

ABSTRACT: Protein contents showed a big difference in peanut grains assessed by Kjeldahl’s and Bailey’s methods, the over all mean of protein content of the two peanut grains varieties are not differ significantly at P < 0.05. The protein content of peanut grains affected significantly (P > 0.01) by the time after contamination with Aspergillus species Aspergillus flavus and Aspergillus terreus (A.f Vs A.t), we suggested that it seems that the protein content of peanut increased from o day to 4 days after contamination, then decreased as the time after contamination increase until 20 days, the result from effect of contamination with Aspergillus that produce aflatoxin .The grains had been examined for aflatoxins’s existence inside it shown that English peanut (Arachis hypogea L.), had been produced aflatoxins. The isolated fungi had been investigated for their capabilities to produce aflatoxins shown that only Aspergillus flavus had been produced aflatoxins.

KEYWORDS: Aspergillus flavus; Aspergillus terreus; Protein contents; Aflatoxins; Peanut seeds

[ HTML Full Text]