Abstract
Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B and C), and essential minerals and is the third most important source of calories in the tropics. However, it is not clear if the traditional processing methods expose the products to microbial contamination. This study assessed the levels of fungi and aflatoxin contamination in traditionally processed cassava products (Akuoga and Abeta). A total of 38 samples were collected from the local markets in 7 subcounties in Homa Bay County, Kenya. The levels of aflatoxin were determined using an indirect competitive ELISA protocol. Yeast and mould contamination was determined using ISO 21527-2 method. Mean aflatoxin levels in chopped, fermented, and sun-dried cassava (Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped and sun-dried (Abeta) products. Aflatoxin contamination was detected in 55% of the samples and ranged from 0–5.33 μg/kg. These levels are within 10 μg/kg recommended by the CODEX STAN 193-1995. Yeast and mould counts in fermented and chopped sun-dried products were 3.16 log Cfu/g and 2.92 log Cfu/g, respectively. The yeast and mould counts were above standards set by East African Standard 739:2010 in 62% (Akuoga) and 58% (Abeta). The most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp. (5.3%). Aspergillus spp. was the only mycotoxigenic mould isolated from the samples. The study shows that cassava consumers are exposed to the risk of aflatoxin poisoning. The study, therefore, recommends appropriate surveillance to ensure safety standards.
Highlights
Cassava (Manihot esculenta Crantz) is produced in more than 100 countries and fulfils the daily caloric demands of millions of people living in tropical America, Africa, and Asia
Yeast and Mould Contamination. e analysis of yeast and mould counts in the samples indicated that the mean counts in Abeta products was 2.92 log colony forming units (Cfu)/g and 3.16 log colony forming unit per gram (Cfu/g) in Akuoga products (Table 1)
Higher mean mould counts were recorded in Suba (3.47 log Cfu/g) and Homa Bay (3.27 log Cfu/g) compared to Ndhiwa at 2.78 log Cfu/g (Table 2)
Summary
Cassava (Manihot esculenta Crantz) is produced in more than 100 countries and fulfils the daily caloric demands of millions of people living in tropical America, Africa, and Asia. Its importance as a food security crop is dominant in Western, Central, and Eastern Africa due to its ability to produce a good yield (∼10 t/ha) in marginal areas with poor soils and with minimal inputs [1]. In Kenya, cassava is mainly grown in the western, coastal, eastern, and central regions [2]. In Homa Bay County just like other parts of western Kenya, cassava is processed into sun-dried cassava chips locally referred to as Abeta and fermented cassava crumps referred to as Akuoga. E traditional processing of cassava into various indigenous products plays a vital role in the food supply chain by transforming the crop into a stable product with reduced toxicity and improved palatability and reduced postharvest losses [6]. The cassava develops moulds (black/grey colouration) and become soft
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