Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City

Adebesin, A. A.; Saromi, O. T.; Amusa, N. A.; Fagade, S. O.

doi:10.4314/jfta.v6i2.19287

Cited by 24 publications

(18 citation statements)

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“…Siwela et al (2011) also underlined the role of processing on potential reduction of toxin in peanut butter. This high contamination level is also similar to those obtained by other workers in Nigeria (Akano and Atanda, 1990;Adebesin et al, 2001). Other works have revealed high levels of aflatoxins in Nigerian dry-roasted groundnuts.…”

Section: Resultssupporting

confidence: 91%

Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin

Adjou¹,

Yehouenou²,

Sossou³

et al. 2012

Afr. J. Biotechnol.

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The detection of spoilage fungi and mycotoxins contamination in peanut cake product, popularly called ''kulikuli'' was investigated in this study. Forty five major markets were sampled and peanut cake products were analyzed for aflatoxins and ochratoxin A contaminations, and associated mycoflora. Total coliform count ranged between 1.6 × 10 1 and 14.0 × 10 2 CFU g-1 , while the fungal count was between 1.0 to 8.1 × 10 2 CFU g-1. Bacteria isolated from peanut cake product were Eschericha coli, Klebsiella spp. and Clostridium spp. The fungal isolates include Aspergillus flavus, Aspergillus parasiticus, Aspergillus spp., Fusarium spp., and Penicillium spp. being the dominant microflora in decreasing frequency of occurrence. High concentrations of aflatoxins were detected. They were between 25.54 to 455.22 µg/kg for AFB 1 , 33.94 to 491.20 µg/kg for AFB 2 , 0.41 to 100.33 µg/kg for AFG 1 and 22.04 to 87.73 µg/kg for AFG 2. Ochratoxin A concentrations ranged between 0.3 and 2 µg/kg. The coexistence of aflatoxins and ochratoxin A (OTA) in peanut was also established. The results show that peanut cake product sold in market was highly contaminated and therefore unacceptable for human nutrition.

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Section: Resultssupporting

confidence: 91%

Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin

Adjou¹,

Yehouenou²,

Sossou³

et al. 2012

Afr. J. Biotechnol.

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“…During monitoring, Aspergillus section Flavi, Penicillium and Fusarium were the genera commonly isolated from peanut seeds. These genera have been reported previously from freshly harvested peanut seeds as the dominant fungi (Adebesin et al 2001;Magnoli et al 2006), and on peanut seed mycoflora in storage silos (Passone et al 2008). On the other hand, Cladosporium, Aspergillus section Nigri, Alternaria, Eurotium, Aspergillus spp.…”

Section: Discussionmentioning

confidence: 91%

Assessment of mycoflora and infestation of insects, vector of Aspergillus section Flavi, in stored peanut from Argentina

2010

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The occurrence of spoilage fungi and Aspergillus section Flavi populations, the aflatoxins incidence, the role of insects as vectors of mycotoxin-producing fungi and the AFs-producing ability of the isolated species throughout the peanut (Arachis hypogaea L.) storage period were evaluated. Analyses of fungal populations from 95 peanut seed samples did not demonstrate significant differences between the incidences in each sampling period. Aspergillus section Flavi were isolated during all incubation periods. Cryptolestes spp. (Coleoptera: Cucujidae) were collected in August, September and October with 18, 16 and 28% of peanut samples contaminated, respectively. Insects isolated during August showed 69% of Aspergillus section Flavi contamination. A. flavus was the most frequently isolated (79%) from peanut seeds and from insect (59%). The greater levels of AFB1 were detected in September and October with a mean of 68.86 μg/kg and 69.12 μg/kg respectively. The highest proportion of A. flavus toxigenic strains (87.5%) was obtained in June. The presence of Aspergillus section Flavi and insect vectors of aflatoxigenic fungi presented a potential risk for aflatoxin production during the peanut storage period. Integrated management of fungi and insect vectors is in progress.

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“…This could be attributed to the high proportion of groundnut (Arachis hypogeal L) cake which forms 50% of the entire Yaji preparation. Groundnut cake is rich in fats and oil [22,23] which is a rich source of lipids. These high levels of fats and oil in the groundnut cake may overwhelm the rats' enzymes responsible for lipid metabolism, hence the significant increase in all the serum lipids estimated compared to baseline values.…”

Section: Discussionmentioning

confidence: 99%

Effects of Yaji on Some Biochemical and Haematological Indices in Albino Wistar Rats

Jane¹,

Chimsorom²,

Samuel³

et al. 2019

CMR

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Yaji is a mixture of spices and additives that is used as sauce for meat delicacy in Nigeria called suya. Its effects on the body weight, index of liver function, on lipid profile, kidney function and some haematological indices were the main focus of this study. A total of 50 Wistar rats with average weight of 200grams were randomly divided into five experimental groups: A, B, C, D and E. Each group consisted of ten animals. Baseline blood sample was collected from each animal. Group A was the control group while groups B to E were the treatment groups. Group A was given 100% chicken mesh, group B with 75% of chicken mesh + 25% of yaji, group C with 50% of chicken mesh + 50% of yaji, group D with 25% of chicken mesh + 75% of yaji, group E with 100% of yaji. The experiment lasted for 30days. There was a significant increase in some atherosclerotic index: Total Cholesterol (TC) and Triglyceride (TG), while the level of Low Density Lipoprotein (LDL) only increased at very high percentage of yaji intake but High Density Lipoprotein (HDL) increased at moderate intake of yaji. Sodium and Chloride ions were significantly increased while Potassium and Bicarbonate ions decreased significantly compared to the controls with urea and creatinine levels remaining unchanged. There was also a significant decrease in Packed Cell Volume (PCV) as the proportion of yaji increased in relation to their feed while White Blood Cell Counts, total and differential were unchanged. The changes in weight did not show any statistical difference from the control. The consumption of the meat sauce, Yaji and its spices may have adverse health implications if consumed in higher quantity than the normal diet and therefore should be consumed only occasionally.

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Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City

Cited by 24 publications

References 0 publications

Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin

Occurrence of mycotoxins and associated mycoflora in peanut cake product (kulikuli) marketed in Benin

Assessment of mycoflora and infestation of insects, vector of Aspergillus section Flavi, in stored peanut from Argentina

Effects of Yaji on Some Biochemical and Haematological Indices in Albino Wistar Rats

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