Incidence, Types and Levels of Aflatoxin in Different Peanuts Varieties Produced in Busia and Kisii Central Districts, Kenya

Abstract

Busia and Kisii Central districts are areas in western Kenya that have repeatedly reported high levels of stunting growth in children and an increase in hepatocellular carcinoma (HCC); an aspect often positively associated with chronic exposure to aflatoxins especially through consumption of foods such as peanuts. The objectives of the study were to determine the incidence, types and levels of aflatoxin in different varieties of peanuts produced in Busia and Kisii Central districts. One hundred and two (102) peanuts samples were collected from farmers' in each district. Aflatoxin types and levels of aflatoxins were analyzed using high performance liquid chromatography (HPLC) technique. All the peanuts samples from Kisii Central and 97.06% samples from Busia were contaminated with aflatoxins. However, aflatoxin was not detected in 2.94% of samples from Busia district. The levels of total aflatoxin ranges were 0.1 to 268 μg/kg and 1.63 to 591.1 μg/kg in peanuts from Busia and Kisii Central respectively. Majority of peanuts samples had levels within Kenya Bureau of Standards (KEBS) and European Union (EU) regulatory limits for total aflatoxins. Improved variety (Valencia red) had significantly lower aflatoxin contamination compared to local varieties (Uganda local red, Homabay local and Local red). Aflatoxins B1, B2, G1 and G2 were found in peanuts; B1 was the most predominant in both districts (t = 12.4, df = 3, P = 0.034). The levels of aflatoxins especially in peanuts from Kisii Central district were high (591.1 μg/kg) where 44.6% of samples analyzed were unfit for even animal feed (USFDA regulatory limit). An assessment on the levels of aflatoxins should be done by the relevant stakeholders in other key foods in the areas for example maize. The most lethal aflatoxin type B1 was found to be the most predominant peanuts from both districts of study. This calls for frequent aflatoxin screening of peanuts from the districts particularly aflatoxin type B.

Effect of Harvesting Time and Drying Methods on Aflatoxin Contamination in Groundnut in Mozambique

“…This was attributed to higher than normal temperatures (≥30°C) and late season rainfall which created warm, moist conditions suitable for fungal growth, and subsequent higher aflatoxin contamination levels on the kernels. These outcomes are similar to earlier accounts that wetter and more humid conditions tend to aggravate aflatoxin levels as it enhances the growth of Aspergillus species and production of aflatoxins in groundnuts compared to drier climatic conditions [16]. In addition, studies have shown that the optimal temperature range for production of aflatoxin is approximately 25-30°C agreeing with the current study [17].…”

Evaluation of Agronomic Characteristics, Disease Incidence, Yield Performance, and Aflatoxin Accumulation among Six Peanut Varieties (Arachis hypogea L.) Grown in Kenya

“…The genetic composition of the newly improved varieties combining diverse positive traits could be attributed to the higher disease resistance, unlike the locally used variety whose genetic composition is not newly improved. The findings correlate with the results of Menza et al [ 16 ], where locally used varieties portrayed higher susceptibility to a broader range of diseases than newly improved varieties based on germplasm aspects.…”

Prevalence and mitigation of aflatoxins in Kenya (1960-to date)

“…Several studies undertaken in the 21 st century have consistently shown aflatoxins in a variety of foodstuffs and from various regions in Kenya (Daniel et al , 2011 ; Gachomo et al , 2004 ; Keter et al, 2017 ; Lewis et al , 2005 ; Menza et al. , 2015 ; Mutegi et al , 2009 , 2010 , 2013; Mutiga et al. , 2014 , 2015 ; Mwihia et al , 2008 ; Sirma et al., 2016 ).…”

“…The meals composed of maize, millet, sorghum, pigeon peas and yam components. Several studies undertaken in the 21 st century have consistently shown aflatoxins in a variety of foodstuffs and from various regions in Kenya (Daniel et al, 2011;Gachomo et al, 2004;Keter et al, 2017;Lewis et al, 2005;Menza et al, 2015;Mutegi et al, 2009Mutegi et al, , 2010Mutegi et al, , 2013Mutiga et al, 2014Mutiga et al, , 2015Mwihia et al, 2008;Sirma et al, 2016). Of interest from several of these publications are the alarmingly high proportions (Table 1) of food commodities that surpass the Kenyan regulatory threshold of 10 µg/kg set for total aflatoxins and 5 µg/kg set for aflatoxin B 1 content (KEBS, 2018a).…”