The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya

Abstract

Sorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins. The sorghum samples were obtained through a cross‐sectional survey and subjected to ELISA analysis for quantification of aflatoxin and fumonisin levels. The aflatoxin levels ranged from 0 to 119.91 ppb for sorghum kernels and from 2.70 to 89.36 ppb in the flour, while fumonisin concentrations ranged from 0 to 30.65 ppm in sorghum kernels and 0.22 to 27.27 ppm in the flour. Fermentation significantly reduced the levels of the toxins in sorghum samples (p ≤ 0.05). The type of fermentation (p = 0.001), sample fermented (kernels or flour) (p = 0.004), and duration of fermentation (p = 0.037) significantly impacted the reduction of both toxins. Therefore, there is a need to integrate the adoption of fermentation with other effective postharvest practices to mitigate mycotoxin contamination in sorghum and other cereal‐based foods. In addition to the customary health and nutrition messages, promoting proper food handling, storage, and processing can significantly contribute to improving food safety and the overall health and nutritional status of young children.