Quantitative Appraisal of Total Aflatoxin in Ready-to-eat Groundnut in North-central Nigeria
الموضوعات :
Funmilola Adefolalu
1
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
Daniel Apeh
2
(Department of Biochemistry, Faculty of Natural Sciences, Kogi State University Anyigba, Nigeria)
Susan Salubuyi
3
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
Mary Galadima
4
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
Augustine Agbo
5
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
Michaella Anthony
6
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
Hussaini Makun
7
(Department of Biochemistry, School of Life Sciences, Federal University of Technology Minna, Nigeria)
الکلمات المفتاحية: Total Aflatoxin, Processed groundnut, North-central Nigeria,
ملخص المقالة :
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.
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