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

Abstract

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.

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

“…In addition, other mycotoxins have been reported to co-occur with aflatoxins in RTEs from several countries. These include OTA in peanut cake from Benin (Adjou et al, 2012;Ediage, Mavungu, Monbaliu, Van Peteghem, & De Saeger, 2011); beauvericin and OTA in peanut cake from Nigeria (Ezekiel, Sulyok, et al, 2012); DON, patulin, and ZEN in maize fufu from Cameroon (Abia et al, 2017); and OTA in garba from Cote d'Ivoire (West Africa) (Anoman, Koffi, Aboua, & Koussemon, 2018). In some other RTEs, several other mycotoxins, aflatoxins excluded, have also been reported (sometimes in co-occurrence).…”

“…Depending on the type, RTEs can be consumed by different groups of people ranging from children to adults. For instance, kulikuli is mostly consumed by children of school age as well as adults in Nigeria and Benin (Adjou, Yehouenou, Sossou, Soumanou, & De Souza, ; Ezekiel et al., ). In addition, RTEs are the preferred food by individuals who are often very busy and have less time to prepare meals while at work.…”

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

“…Essential oils as well as derived compounds possess a wide range of activities of which, the antimicrobial activity is most studied [9, 10]. Their applications as preservatives in food or antiseptics and disinfectants have been widely investigated [11].…”

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

“…Roasted defatted groundnut flour was prepared by the method described by Adjou et al, [17] with modification that the cake was milled into flour. The groundnuts were sorted to get rid of foreign matter, and roasted at 150 o C for about 6-8 minutes and then allowed to cool and the bran was removed and milled to obtain fine flour.…”