Nutritional changes in soybean and safflower oil due to storage fungi
Present research work embodies the deteriorative changes in soybean and safflower oil due to storage fungi. Ten test fungi which were previously isolated from abnormal oilseeds inoculated separately into the double refined soybean and safflower oil. Great variation in the colour and odour of the biodeteriorated oils of soybean and safflower oil were observed. Colour variation from yellow to bright yellow, while that of odour variation from normal to rancid. Curvularia pellescens increased the saponification number of safflower oil. Macrophomina phaseolina showed decrease in saponification number of soybean oil. Alternaria dianthicola hampered the free fatty acid content while, Penicillium chrysogenum and Fusarium equiseti showed increased in free fatty acid content of safflower oil. Free fatty acid content in soybean oil was drastically decreased due to Alternaria dianthicola and Rhizopus stolonifer. Curvularia lunata decreased the iodine value of safflower and soybean. Peroxide value of safflower and soybean was found to be increased due to Fusarium oxysporum and Fusarium equiseti. Based on this study, it is proposed that efforts should be made to minimize the hazard of deterioration due to storage fungi during storage of such oils.