Maize Storage and Consumption Practices of Farmers in Handeni District, Tanzania: Corollaries for Mycotoxin Contamination

Ibrahim Shabani,Conrad Bonsi,Martin E Kimanya,Peter N Gichuhi,Adelia C Bovell-Benjamin

doi:10.4236/ojpm.2015.58037

Abstract

In Tanzania, maize is the main complementary food for infants and primary school children. Dietary exposure to mycotoxins through complementary foods by Tanzanian infants is of concern. The maize storage and consumption practices of farmers in Handeni District, Tanzania and their implications for mycotoxin contamination of maize flour were investigated. A convenient sample of 60 farmers in Seza Kofi and Kwabojo villages in Mgambo and Ndolwa wards were surveyed. The majority of farmers (95%) stored their maize in the house using the roofing and sack methods. Most farmers (67%) did not visually or mechanically sort defective maize kernels before storage. In both villages, the most important storage problems reported by the farmers were rodents and insects. Forty two percent of the farmers surveyed indicated that they consumed dehulled maize, while 35 and 12% consumed non-dehulled and mixed (dehulled and non-dehulled), respectively. The preponderance of storage practices described was unfavorable to mycotoxin reduction in stored maize. It is therefore recommended that appropriate, area-specific farmer training regarding recommended storage practices including storage methods, effective management of storage pests and healthy maize preparation and consumption practices be conducted. Additionally, further research on maize storage and consumption practices for Tanzania is needed.

Highlights

In the United Republic of Tanzania, maize is of fundamental importance both as a staple food and cash crop [1]
The maize grains are usually processed into flour and mixed with water to make porridge, which is the main complementary food for Tanzanian infants and primary school students in the school feeding program [2]
Storage and consumption practices of maize used for complementary feeding were described

Summary

Introduction

In the United Republic of Tanzania, maize is of fundamental importance both as a staple food and cash crop [1]. It is used primarily for direct human consumption [2]. It is the main energy source in the diet accounting for 25% of total caloric intake, which is more than 75% of the cereal consumption in the country [2]. The annual per capita consumption of maize in Tanzania is estimated to be more than 115 kg, and national consumption is projected to be three to four million metric tonnes per year [1]. The maize grains are usually processed into flour and mixed with water to make porridge, which is the main complementary food for Tanzanian infants and primary school students in the school feeding program [2]

Methods

Results

Conclusion