Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria

Ubwa, Simon Terver

doi:10.11648/j.ijnfs.20140305.16

Cited by 15 publications

(15 citation statements)

References 17 publications

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“…They detected levels of 5.92 -11.02 μg/kg. A study by Ubwa et al [22] evaluated the total aflatoxin levels of roasted, hulled, and dehulled groundnuts from markets in Makurdi and observed that dehulled groundnuts had aflatoxin levels of between 1.50 ppb to 20.00 μg/kg. However, Vabi et al [23] determined AFB 1 levels in groundnuts and groundnut-based products produced across five Northwestern states and also in Benue state, and observed AFB 1 concentrations of 7.82 and 12.33 μg/kg 10.15 μg/kg in Benue State respectively.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Ityo

Nyinoh

Kukwa

et al. 2021

EJNFS

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Aims: The contamination of groundnut by aflatoxins (AF) results in financial losses to farmers’ as well as severe food safety and public health challenges globally. This study was carried out to; (i) assess the levels of AFB1 in husked groundnut seeds in Makurdi (ii) determine the relationship between moisture content and AF levels, and (iii) investigate vendors’ knowledge, attitudes and practices (KAP) of AF and their approach towards groundnut storage. Study Design: Quantitative research method was employed in this study. Place and Duration of Study: This study was conducted at the Department of Microbiology, Benue State University, Makurdi from May – June 2019. Methodology: Duplicate groundnut samples were collected from ten market locations in Makurdi and analyzed using Enzyme Linked Immunosorbent Assay (ELISA) quantification method. Results: The moisture content of the groundnuts was determined, and data on Knowledge Attitude and Practice (KAP) relating to groundnut storage were obtained using mini-questionnaires. The results obtained showed that all the sampled groundnuts were contaminated with AFB1 levels ranging from 17.3 - 35.9 parts per billion (ppb). Furthermore, we found a correlation between high moisture content and high AFB1 levels and vice-versa. The knowledge of AF among the groundnut retailers was low (<40%), and 40.91% of the sellers confirmed that groundnuts were stored for ≤one month before sale. Conclusion: The levels of AFB1 levels in stored groundnuts are above the permissible limit of 20 ppb for stored groundnut in Nigeria. The data obtained raises concerns for food safety considering that groundnuts are widely consumed in Makurdi. Regular evaluation of AFB1 levels in food should be conducted in Nigeria.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Ityo

Nyinoh

Kukwa

et al. 2021

EJNFS

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“…Thereafter, the supernatant was filtered through a Whatman No. 1 filter paper then the filtrate was collected [23][24][25].…”

Section: Sample Preparationmentioning

confidence: 99%

Levels of Deoxynivalenol and Aflatoxin Mycotoxins in Grains in Some Markets of Makurdi Metropolis, Nigeria

Adie

Yande²,

Malu³

2022

IRJPAC

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This study aimed to estimate deoxynivalenol (DON) and total aflatoxin in two varieties of millet, sorghum and maize, in some markets of Makurdi metropolis, North-Central, Nigeria using direct competitive Enzyme-linked Immunosorbent Assay (ELISA) method. Moisture content, total aerobic microbial count, mould count, Coliform and Escherichia coli were determined using standard analytical methods. Moisture content profile of 9.5032 to 12.9940% (sorghum), 9.5932 to 12.3604% (maize) and 9.0279 to 12.4108% (millet) was considered relatively high. Proliferation of total aerobic microbial count was observed in the samples across the sampling points. Mycotoxins under study were detected in all samples across the sampling points. Whereas total aflatoxins were within permissible limits, DON exceeded thresholds. It was also observed that, these grains were more susceptible to the fungus Fusarium species producer of DON than the producer of aflatoxin, thus susceptibility of the grains to fungus producer of DON was in the order: sorghum > maize > millet, whereas the susceptibility against the fungus producer or producers of total aflatoxin level was in the order: sorghum > millet > maize respectively. This in general, indicated microbial contamination of these cereals in the study location indicting farmers and marketers of poor hygienic handling and processing of the grains. Pearson’s 2-tailed correlation at 0.05 level of significance revealed strong correlation of deoxynivalenol with moisture content of grains across locations.

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“…Deteksi aflatoksin B1 menggunakan metode ELISA (Enzyme-Linked Immunosorbent Assay) -AgraQuant Aflatoxin assay merujuk pada Ubwa et al, 2014…”

Section: Kandungan Aflatoksin B1unclassified

Kontrol Konsistensi Mutu dan Kandungan Aflatoksin Produk Kacang Tanah Sangrai Melalui Standardisasi Proses Produksi

et al. 2019

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Kacang tanah diolah oleh Usaha Kecil dan Menengah (UKM) Bimaram menjadi kacang tanah sangrai tanpa kulit. Proses produksi kacang sangrai belum merujuk pada suatu Prosedur Operasional Baku (POB). Hal tersebut sangat kontradiktif terhadap keinginan konsumen untuk mendapatkan produk yang konsisten dan stabil dari segi mutu dan keamanan produk. Melalui penelitian ini, disusun POB untuk produksi kacang sangrai. Karakteristik mutu yang meliputi kadar air dan sifat sensoris produk (rasa, aroma, kekerasan) serta titik kritis keamanan produk kacang yang berupa kandungan aflatoksin B1 dievaluasi. POB yang telah disusun diaplikasikan ke UKM Bimaram, yang mencakup alur produksi beserta detail tiap titik prosesnya, spesifikasi bahan dan peralatan, serta sasaran hasil tiap titik proses. Dari penelitian ini, didapatkan bahwa POB yang disusun tidak merubah prosedur produksi yang selama ini dilakukan oleh UKM, POB hanya mencatat prosedur produksi dan menyajikannya lebih sistematis dan terukur standar. Hal ini didukung oleh data kadar air yang didapat pada kacang sangrai sebelum dan setelah diterapkannya POB yang tidak berbeda nyata (p>0,05), berturut-turut sebesar 4,31% dan 4,58%. Penerapan POB meningkatkan karakteristik sensoris produk kacang sangrai untuk rasa dan kekerasan walaupun tidak signifikan (p>0,05), kecuali aroma yang peningkatannya signifikan (p<0,05). Uji korelasi yang menggambarkan hubungan kadar air dan sifat sensoris terhadap penerapan POB menunjukkan hasil yang serupa. Sementara itu, kandungan aflatoksin B1 pada komoditas kacang mentah, kacang setengah kering, dan kacang sangrai setelah penerapan POB berada di bawah ambang batas yang dipersyaratkan BPOM dan US Food and Drug Administration, yang masing-masing adalah 4,68 ; 2,78 ; 4,42 ppb.

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Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria

Cited by 15 publications

References 17 publications

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Levels of Deoxynivalenol and Aflatoxin Mycotoxins in Grains in Some Markets of Makurdi Metropolis, Nigeria

Kontrol Konsistensi Mutu dan Kandungan Aflatoksin Produk Kacang Tanah Sangrai Melalui Standardisasi Proses Produksi

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