Abstract
The global shortage of cereal foods arising from improper processing and preservation methods adopted in some of our industries could be the sources of contamination of various food products which could lead to devastating health disorder. From this study, millet grains were subjected to different processing methods such as fermentation, alkaline boiling, oven drying and sun drying. The microorganisms associated with the processed samples were isolated and identified using standard microbiological and biochemical methods. The extraction, detection and quantification of aflatoxin from ogi slurry were quantified using thin layer chromatography. The sample fermented with ethanol and water showed higher fungal count 37.33cfu/ml while the sample fermented in sodium hypochloride shown no growth of Aspergillus flavus with fermentation time at initial inoculation. The milled fermented oven dry sample showed higher colony counts 14.50 cfu/g when compared to milled sun-dry and alkaline boiling fermented samples. The aflatoxin level of the ogi slurry ranged from 0.00ppb to 0.02ppb. Samples fermented with water and ethanol showed high effect in removal of aflatoxin B and G produced by toxigenic Aspergillus flavus while the alkaline boiling showed less effect on aflatoxin B1 and B2. Aflatoxin G1 and G2 were completely removed/destroyed from the sample fermented with ordinary water with aflatoxin level 0.00ppb. The sample subjected to oven dry and sun-dry showed complete removal/reduction in aflatoxin B1 and G1. The reduction in aflatoxin level of ogi slurry produced from millet using different processing methods showed its permissible level below the standard as recommended by National Agency for Food Drug Administration and Control (NAFDAC) and European Union which could be promising prior to this methods in controlling the level of contaminant in our food products for human use.
Highlights
Contamination of food products after post-harvesting processing has been the major concern in food industries
The result obtained from this study revealed the different processing techniques adopted reduced the major proportion of aflatoxin in the samples
The reduction in the aflatoxin level of ogi slurry treated with sunlight cause a significant decrease in both Aflatoxin B1 (AFB1) and total aflatoxins content
Summary
Contamination of food products after post-harvesting processing has been the major concern in food industries. This occurrence devalue the wholesomeness of products thereby leading to shortage and reduction in its economic value. Food contamination usually results from human, animal, rodents, insect and microorganisms. Microbial food contamination on cereal products occurs due to suitable environmental condition such as humidity, temperature, pH, moisture content of where they are stored or preserved. Microbial food contamination majorly pose health risk on consumption of such food substance infested with toxic substance called mycotoxin. Mycotoxin are toxin produced from fungi which contaminate both human and animal diets before harvest and during storage thereby causing great economic loss in both the livestock industry and aquaculture [1].
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