Abstract

Lentil, of the legumes family contains proteins, carbohydrates, oils, and ash in appreciable proportions. It also provides iron, calcium, phosphorus, magnesium, vitamin A, and vitamin B. A study on the nutritional composition and fungal pathogen of lentil was carried out in the Department of Plant Science and Biotechnology, Rivers State University. Nutrient and anti-nutrient composition were obtained using the methods of the Association of Official Analytical Chemist (AOAC) while standard mycological technique was used for fungi isolation. Proximate evaluation showed moisture, ash, fibre, lipid, carbohydrate and protein to be present in lentil. However, highest (55.85 ± 2.35%) and lowest (0.81± 0.01%) values were observed for carbohydrate and lipid respectively. Mineral assessment revealed the availability of calcium, iron, phosphorus, magnesium, potassium and sodium. However, phosphorus recorded highest value of 27.5± 65.5mg/100g while iron had lowest value of 5.45± 0.05mg/100g. Anti-nutrient screening indicated the presence of phytochemicals, such as glycoside, oxalate, saponin, tannin, carotenoid, polyphenol, flavonoid and lignan. Lignan had the highest value of 12.55± 0.05% while the lowest value of 0.01 ± 0.00% was recorded for glycoside. The two fungi isolated from Lentil (Lens culinaris M.) were Candida sp and Microsporum sp. Candida sp had highest incidence of 86.35%, while lowest incidence of 13.63% was recorded for Microsporum sp. Generally, Lentil though rich in valuable nutrients and minerals, is also susceptible to fungal spoilage. Lens culinary M. is recommended for consumption on account of its rich valuable nutrients and minerals. However, proper care and good phytosanitary measures should be given to the crop, to guard against fungal infection