Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products

Abstract

During the production of 'tuwo' from laboratory-contaminated corn (AFB1:150 mcg/kg) and sorghum (AFB1:87.5 mcg/kg) grains, reductions in the aflatoxin-B1 levels of pastes boiled for 30 min and 60 min were found to be 68.0% and 80.8%, respectively. In the preparation of 'ogi' from contaminated corn and sorghum grains, reductions of about 72.5% and 71.4%, respectively, were obtained after fermentation at ambient conditions. Reconstitution of 'ogi' paste into a porridge (akamu) considerably reduced the AFB level.

Utilization of mouldy sorghum and Cassia tora through fermentation for feed purposes

“…This is in accordance with many investigations that have reported the control of mould growth and mycotoxin production in liquid cultures and grains by lactic acid bacteria (Laitila et al, 2002;Peltonen et al, 2001;ElNezami et al, 1998;Gourama and Bullerman, 1995;Karunaratne et al, 1990). Various traditional products from sorghum prepared by fermentation have shown reduction in mycotoxins through fermentation involving lactic acid bacteria (Adegoke et al, 1994;Zinedine et al, 2002).…”

Maize Utilisation in Food Bioprocessing: An Overview

“…The most important fungi involved in industrial fermentation are from two of the main classification groups: the aseptate zygomycota, which includes Mucor and Rhizopus and the septate deuteromycotina (fungi imperfecti), which includes the genera Trichoderma, Aspergillus, Godliving and Mtui (2012) Preservation which relies mainly on acidification and or alcohol production Auerbach et al (2000), Driehuis et al (2001), Owen (2002), Danner et al (2003) Lactic acid bacteria (LAB) isolated from fermented foods displayed probiotic properties such as hypolipidemic, hepatoprotective and antibacterial Oyetayo and Osho (2004), Aderiye et al (2007) Enhancing food safety by inhibition of pathogens, such as Burkholderia gladioli which is responsible for bongkrek poisoning in products made from presoaked corn Motarjemi and Asante (2002), Ejigui et al (2005) Removing anti-nutritional compounds such as phytate, enzyme inhibitors, polyphenols and cyanogenic compounds Awada et al (2005), Ejigui et al (2005), Mbata et al (2009) Increase bioavailability of components by affecting physico-chemical properties of starch and associations of fibre constituents with vitamins, minerals or proteins Awada et al (2005), Chavan and Kadam (1989) Removing undesirable compounds such as mycotoxins, endogenous toxins, cyanogenic compounds and flatulenceproducing carbohydrates Adegoke et al (1994), D'Souza and Brackett (1998), Westby et al (1997), Oluwafemi and Ikeowa (2005) Penicillium, Aureobasidium and Fusarium. Yeasts are unicellular fungi that generally reproduce by budding; however, some exceptional species reproduce by binary fission such as Schizosaccharomyces pombe.…”

Development of Starter Culture for the Production of African Condiments and Seasoning Agents

“…In the fermented food sector, "Appropriate" starter cultures are widely used as inoculants, from household to industrial, low-income and low-middle-income economies [94]. These starter cultures are generally produced using a back-slopping process that uses samples from a previous batch of a fermented product as in- [95]. The inoculation belt used in traditional fermentations in West Africa serves as a carrier of undefined fermenting microorganisms, and is one example of an appropriate starter culture [94].…”

“…The beneficial characteristics of the substrate, consumer expectations and technical requirements largely dictate the nature of the starter culture to be used, i.e. single-strain vs. mixed-strain culture[94] [95].…”