Aflatoxins in Nigerian dry‐roasted groundnuts

Bankole, S. A.; Eseigbe, D. A.

doi:10.1108/00346650410568336

Cited by 19 publications

(25 citation statements)

References 9 publications

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“…() and Bankole et al. () but somewhat similar to levels found in groundnut cake (kulikuli) samples in our previous study (Ezekiel et al. ).…”

Section: Discussionsupporting

confidence: 89%

“…roasted groundnut) (Bankole et al. ); hence, the need to continuously monitor the incidence of this toxic natural chemical produced by aflatoxigenic moulds in groundnut. The recovery of propagules of Aspergillus section Flavi species in all groundnut samples and the significantly higher incidence of aflatoxigenic A. flavus species compared to the non‐aflatoxigenic isolates, irrespective of processing method used, supports previous studies which showed that groundnut is highly susceptible to contamination from Aspergillus species (Subrahmanyam et al.…”

Section: Discussionmentioning

confidence: 99%

“…() and Bankole et al. () showed that the heat applied during groundnut roasting was capable of reducing aflatoxin content in roasted groundnut relative to the quantity in the starting raw material/groundnut, while Ogunsanwo et al. () and Nyirahakizimana et al.…”

Section: Discussionmentioning

confidence: 99%

“…In Nigeria, groundnut is an important source of food and constitutes a common and inexpensive source of protein, fat, minerals and vitamins in the diets of rural populations, especially children (Bankole et al. ). Roasted groundnut could be either coated or de‐coated (nut's testa removal).…”

Section: Introductionmentioning

confidence: 99%

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Contamination of Groundnut in South‐Western Nigeria by Aflatoxigenic Fungi and Aflatoxins in Relation to Processing

Afolabi

Ezekiel

Kehinde

et al. 2014

Journal of Phytopathology

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Groundnut is commonly consumed in its roasted form by many Nigerians. This study was therefore conducted to determine the levels of aflatoxin in roasted groundnut retailed in south‐western Nigeria with a view to assessing the fitness of the processed nut for human consumption. The effects of roasting and de‐coating as alternative methods for reducing the ‘aflatoxin scare’ in the nut were further assessed on aflatoxigenic fungal load and aflatoxin content of the nuts. Forty‐eight samples of retailed raw and roasted groundnut were collected and assessed by mycological and thin‐layer chromatographic analysis for changes in aflatoxigenic fungal population and aflatoxin concentration, respectively. Consequently, 480 isolates of the Aspergillus section Flavi group, A. flavus L strain (n = 410), A. tamarii (n = 56), A. parasiticus (n = 7) and A. parvisclerotigenus (n = 7), were recovered from all samples. Aflatoxigenic isolates of A. flavus L strain (58.8%) had a significantly (P < 0.05) higher incidence than the non‐aflatoxigenic isolates (41.2%). Aflatoxins were detected in 43 (89.6%) of the samples. Approximately 25% of all samples exceeded the 20 ng/g limit for aflatoxin B1 (AFB1) adopted by the National Agency for Food and Drug Administration and Control while 83 and 79% of all samples contained AFB1 and total aflatoxins above the European Union limits of 2 and 4 ng/g, respectively. Aflatoxin concentrations in the raw and coated samples were as much as five times higher than those in the roasted and de‐coated nuts, respectively. However, no significant difference was recorded between aflatoxin levels in the coated and de‐coated samples. This study has shown that roasting of groundnut and testa removal (de‐coating) are effective processing interventions that can significantly lower aflatoxin quantities in the kernels, thus making it fit for human consumption.

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“…() and Bankole et al. () but somewhat similar to levels found in groundnut cake (kulikuli) samples in our previous study (Ezekiel et al. ).…”

Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Contamination of Groundnut in South‐Western Nigeria by Aflatoxigenic Fungi and Aflatoxins in Relation to Processing

Afolabi

Ezekiel

Kehinde

et al. 2014

Journal of Phytopathology

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“…conducive to fungal growth and toxin production (Njobeh et al, 2009;Bhattacharya and Raha, 2002;Bankole et al, 2005;Abdel-Gawad and Zohri, 1993). The storage temperature, moisture content, presence of oxygen and gaseous composition are the most important factors influencing the development of fungi during storage in these nut seeds (Ayyasam and Baskaran, 2005).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of fungal contamination in pistachio and peanut samples from retail shops in Sanandaj province, Iran

Khodavaisy¹,

Maleki²,

Hossainzade³

et al. 2012

Afr. J. Microbiol. Res.

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Aspergillus flavus produces secondary metabolites called aflatoxin that has powerful teratogenic, mutagenic and hepato-carcinogenic effects. The aim of this study was to evaluate the A. flavus of pistachio and peanuts from Sanandaj, Iran. Pistachio and peanut nuts samples were obtained from dried fruit retail shops of Sanandaj, 2011. One hundred grams from each sample were sterilized in a 0.4% sodium hypochlorite solution for 2 min. Subsequently, the sample was rinsed once in distilled water and allowed to dry. Each sample was grounded into powder by vortex and then 1 g was poured into 100 ml of sterile distilled water and stirred. Next, 1 ml of the supernatant was inoculated into Petri dishes containing Sabouraud dextrose agar then incubated at 25°C for five days. The grown fungi were identified by standard mycological techniques based macroscopic and microscopic morphology. Of the 132 samples (peanut: n = 81; pistachio: n = 51), fungi were detected in almost 72% of the samples. The A. flavus was the most predominant isolate from peanut (19%) and pistachio (22%) samples. There was a significant relationship between A. flavus contaminations in the peanuts and pistachio with high humidity. Therefore, due to the isolation of high percentage of A. flavus as the main aflatoxins producer in nature, we recommended the need for good storage practices in order to prevent the occurrence of aflatoxins in peanuts and pistachio.

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Drying of Foods

Chiewchan

Devahastin

Mujumdar

2011

Handbook of Food Safety Engineering

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This book contains information from recognized sources and reasonable efforts are made to ensure their reliability. However, the authors, editor and publisher do not assume any responsibility for the validity of all the materials or for the consequences of their use.We are grateful to a large number of individuals, mainly the contributors of individual chapters which are listed following the preface. We are very grateful for their support in making this e-book available freely. We hope that this book will be useful to researchers working in food dehydration. We hope that the authors of this book have succeeded at least partially in achieving goals behind this e-book. We plan to put up enhanced editions of these books in due time. Response from readers is always welcome along with ideas for new e-books and offers of chapters.

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Aflatoxins in Nigerian dry‐roasted groundnuts

Cited by 19 publications

References 9 publications

Contamination of Groundnut in South‐Western Nigeria by Aflatoxigenic Fungi and Aflatoxins in Relation to Processing

Contamination of Groundnut in South‐Western Nigeria by Aflatoxigenic Fungi and Aflatoxins in Relation to Processing

Occurrence of fungal contamination in pistachio and peanut samples from retail shops in Sanandaj province, Iran

Drying of Foods

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