Abstract

Lime (Citrus aurantiifolia) is known for its various distinctive features and importance in every aspect of life. It is notable for its great medicinal and nutritional importance. Study on the nutrient quality, phytochemical constituents and associated fungi of lime fruit was carried out in the Department of Plant Science and Biotechnology, Rivers State University, Port Harcourt, Nigeria. Nutrient and Phytochemical screening were conducted using the methods of the Association of Official Analytical Chemist (AOAC) method, while standard mycological technique was used for fungi isolation. Proximate composition revealed the presence of moisture, ash fibre, fat, carbohydrate and protein in lime fruits. However, highest (2.25 ± 0.05%) and lowest (1.18± 0.03%) values were observed for ash and fibre respectively. Minerals and vitamin assessment revealed the availability of thiamin, calcium, iron, phosphorus, magnesium, potassium and sodium. However, magnesium recorded highest value (32.5± 10.5 mg/l00g) while vitamin C had the lowest value 1.2 ± 0.00mg/100g). Phytochemical screening indicated the presence of glycoside, oxalate, saponin, tannin, carotenoid, phenol, flavonoid and lignan. Flavanoid had the highest value (13.3 ± 0.1 %) and the lowest (0.01 ± 0.00%) values were observed for tannin and glycoside. Two fungal organisms (Candida sp. and Mucor sp.) were isolated from spoilt lime fruits. Candida sp had the highest incidence (75.55%) while the lowest incidence (24.44%) was recorded for Mucor sp. Generally, despite the susceptible nature of lime fruit to fungal spoilage, it still contains valuable nutrients, minerals and phytochemicals. It is therefore recommended for consumption for its culinary, therapeutic and health benefits.