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Mycoflora associated with the pod rot disease of cocoa (Theobroma cacao) and their effect on the nutrient composition of cocoa beans were investigated. The fungal pathogens implicated in the pod rot disease were Phytophthora palmivora, Ceratocytis paradoxa, Botryodiplodia theobromae and Rhizopus stolonifer. The results of proximate analysis in mg/100 g of fungal infected and non-infected (control) cocoa beans that has been carried out showed that there was an increase in moisture and carbohydrate content of the fungal infected cocoa beans relative to the healthy ones (control). Meanwhile, there was a decrease in protein, fat, fibre and ash contents of the fungal infected cocoa beans relative to the healthy ones (control). It has been observed that the moisture content had increased from 46.53 ± 0.15 in the non-infected cocoa beans to 50.17 ± 0.12 in the infected samples, and carbohydrate content had also increased from 56.37 ± 0.24 in the non- infected to 67.00 ± 0.29 in the infected beans. The following parameters were found to be decreased in the infected than in the non-infected cocoa beans viz protein content 13.10 ± 0.06, fat 12.93 ± 0.26, crude fibre 4.6 ± 0.09 and ash content 2.30 ± 0.12. The caloric value for the infected cocoa beans was higher 436.80 ± 1.42 than in the non-infected 430.07 ± 0.38. However, the nutrient compositions between the infected and non-infected cocoa beans are not significantly different (p > 0.05).

Key words: Mycoflora, cocoa seeds, effects, nutritional contents.

Abbreviations: CHO, Carbohydrate; C/V, caloric value.

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Citation: Umana EJ, Ishoro AP, Okey EN, Akpan JB, Effiong PF (2014). Mycoflora associated with cocoa (Theobroma cacao) pods obtained in the field and their effects on seed nutritional contents. J. Agric. Crop Res. 2(12): 236-241.