Quantitative Appraisal of Total Aflatoxin in Ready-to-eat Groundnut in North-central Nigeria
Subject Areas : Journal of Chemical Health Risks
Funmilola Adefolalu
1
,
Daniel Apeh
2
,
Susan Salubuyi
3
,
Mary Galadima
4
,
Augustine Agbo
5
,
Michaella Anthony
6
,
Hussaini Makun
7
1 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
2 - Department of Biochemistry, Faculty of Natural Sciences, Kogi State University Anyigba, Nigeria
3 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
4 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
5 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
6 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
7 - Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria
Keywords: Total Aflatoxin, Processed groundnut, North-central Nigeria,
Abstract :
Following the CODEX Alimentarius Commission's request for data to aid decision-making in the review of regulated limits of mycotoxin in groundnut, this study determined the incidence of total aflatoxin (AFT) in processed groundnut from Niger state, which is located in Nigeria's north-central region. A total of 180 ready-to-eat groundnut samples were collected across four microclimatic zones in Niger state, with 60 samples each of boiled groundnut, roasted groundnut, and groundnut cakes. The ELISA technique was used to test the samples. For groundnut cakes, roasted groundnut, and boiled groundnut, the incidence and mean concentrations of AFT were 100% (11.15±3.31 µg.kg-1), 83.3% (4.50±2.47 µg.kg-1) and 38.3% (1.51±2.13 µg.kg-1) respectively, across all areas, suggesting that groundnut cake had the highest incidence and concentrations of AFT. While, 95% of groundnut cake, 53.3% of roasted groundnut, and 18.3% of boiled groundnut samples had AFT levels above 4 µg.kg-1. The result of this research suggests that storage time had a negative effect on the safety of groundnut.
1. FAO 2013. Faostat homepage. www.faostat.fao.org/site/339/default.aspx [accessed February 27, 2020].
2. CAC (CODEX Alimentarius Commission) 2018. Joint FAO/WHO Food Standards Programme 41st Session Rome, Italy, 2 - 6 July 2018. Report of the 12th session of the CODEX Committee on Contaminants in Foods Utrecht, The Netherlands 12 - 16 March 2018. http://www.fao.org/fao-who-codexalimentarius/sh proxy/en/?lnk=1&url=https%25 3A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-735-12%252FREPORT%2B%2528FINAL%2529%252FREP18_CFe.pdf
3. Henry S., Bosch F.X., Bowers J.C., Portier C.J., Peterson B.J., Baraj L., 1998. Aflatoxins. WHO Food Additive Series; 40, 361–468
4. IARC 2012. Monographs on the evaluation of carcinogenic risks to humans: chemical agents and related occupations. A review of human carcinogens. Lyon, France: International Agency for Research on Cancer 100F:224–248
5. Soler T., Hoogenboom G., Olatinwo R., Diarra B., Waliyar F., Traore S., 2010. Peanut contamination by Aspergillus flavus and aflatoxin B1 in granaries of villages and markets of Mali, West Africa. Journal of Food, Agriculture & Environment. 8(2), 195-203.
6. Apeh D.O., Mark O., Onoja V.O., Awotunde M., Ojo T., Christopher P., Makun H.A., 2021. Hydrogen cyanide and mycotoxins: Their incidence and dietary exposure from cassava products in Anyigba, Nigeria. Food Control. 121, 107663 doi: https://doi.org/10.1016/j.foodcont.2020.107663.
7. Onyedum S.C., Adefolalu F.S., Muhammad H.L., Apeh D.O., Agada M.S., Imienwanrin M.R., Makun H.A., 2020. Occurrence of major mycotoxins and their dietary exposure in North-Central Nigeria staples. Scientific African. 7, e00188.
8. Obi M.C., Ochiabuto O.M.B., Chukwuma L.N., Onwuasoanya U.F., Ekwunoh P.O., Unaeze B.C., Obeagu E.I., 2017. Determination of Aflatoxin in groundnut (Arachis hypogea) sold in Nnewi Market, Nnewi North L.G.A of Anambra State. World Journal of Pharmaceutical and Life Sciences. 7(3), 65-68.
9. Baributsa D., Baoua I.B., Bakoye O.N., Amadou L., Murdock L.L., 2017. PICS bags safely store unshelled and shelled groundnuts in Niger. Journal of Stored Products Research. 72, 54-58.
10. Bankole S.A., Ogunsanwo B.M., Eseigbe D.A., 2005. Aflatoxins in Nigerian dry-roasted groundnuts. Food Chemistry. 89(4), 503-506.
11. Olagunju O., Mchunu N., Durand N., Alter P., Montet D., Ijabadeniyi O., 2018. Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc). LWT. 98, 533-539.
12. Hao D.N., Ann H., 1999. Aflatoxin generating properties of Aspergillus flavus isolates from maize and groundnut cakes in North Vietman. Veterinary Sciences and Techniques. 6, 63-7.
13. Chala A., Mohammed A., Ayalew A., Skinnes H., 2013. Natural occurrence of aflatoxins in groundnut (Arachis hypogaea L.) from eastern Ethiopia. Food Control. 30(2), 602-605.
14. Hepsag F., Golge O., Kabak B., 2014. Quantitation of aflatoxins in pistachios and groundnuts using HPLC-FLD method. Food Control. 38, 75-81.
15. Idris Y.M., Mariod A.A., Elnour I.A., Mohamed A.A., 2010. Determination of aflatoxin levels in Sudanese edible oils. Food and Chemical Toxicology. 48(8-9), 2539-2541.
16. Fasoyiro S., Hovingh R., Gourama H., Cutter C., 2016. Change in water activity and fungal counts of maize-pigeon pea flour during storage utilizing various packaging materials. Procedia Engineering. 159, 72-76.
17. Fasoyiro S.B., Gourama H., Cutter C.N., 2017. Stability and safety of maize–legume-fortified flours stored in various packaging materials. European Food Research and Technology. 243(10), 1861-1868.
18. Ribeiro J.M.M., Cavaglieri L.R., Fraga M.E., Direito G.M., Dalcero A.M., Rosa C.A.R., 2006. Influence of water activity, temperature and time on mycotoxins production on barley rootlets. Letters in Applied Microbiology. 42(2), 179-184.
19. Waliyar F., Umeh V.C., Traore A., Osiru M., Ntare B.R., Diarra B., Kodio O., Vijay K.K., Sudini H., 2015. Prevalence and distribution of aflatoxin contamination in groundnut (Arachis hypogaea L.) in Mali, West Africa. Crop Protection. 70, 1-7
20. Snigdha M., Hariprasad P., Venkateswaran G., 2015. Transport via xylem and accumulation of aflatoxin in seeds of groundnut plant. Chemosphere. 119, 524–529
21. Elzupir A.O., Suliman M.A., Ibrahim I.A., Fadul M.H., Elhussein A.M., 2010. Aflatoxins levels in vegetable oils in Khartoum State, Sudan. Mycotoxin Research. 26(2), 69-73.
22. Miller N., Pretorius H.E., Trinder D.W., 1985. Determination of aflatoxins in vegetable oils. Journal of the Association of Official Analytical Chemists. 68(1), 136-137.
23. Ndiaye B., Diop Y.M., Diouf A., Fall M., Thiaw C., Thiam A., Barry O., Ciss M., Ba D., 1999. Measurement and levels of aflatoxins in small-scale pressed peanut oil prepared in the Diourbel and Kaolack regions of Senegal. Dakar Medical. 44(2), 202-205.