Abstract
The fate of aflatoxins in fermented maize (Ogi) was investigated. The effect of spontaneous fermentation and storage under refrigeration temperature (4°C) and ambient tropical condition (28°C) was studied. Levels as high as 50µg/kg was recorded for the control sample. Aflatoxins present in the maize grains persisted after 24 to 48 hours period of fermentation. However, there was a 50% reduction after 72 hours of fermentation of maize (50µg kg-1 to 25µg kg1) which was statistically significant at p
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