Mycotoxicolgical evaluation of indigenous varieties of wheat from Quetta, Balochistan, Pakistan.

Shahina Hameed,Mujahid Farooq,Nadeem Rashid,Mustafa Rahim Abro,Samina Samina,Babar Hilal Ahmad Abbasi,Irfan Shahzad Sheikh,Roha Talat,Farhat Abbas

doi:10.31580/pjmls.v2i4.1195

Shahina Hameed, Mujahid Farooq + Show 7 more

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https://doi.org/10.31580/pjmls.v2i4.1195

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Abstract

Abstract  The present study was designed to investigate the mycological contamination and aflatoxigenic potential of fungi isolated from the indigenous certified varieties of wheat. Surface spread method was used to determine mycological contamination whereas to determine the toxigenic potential of isolated fungi and screening of wheat grains for aflatoxin contamination thin layer chromatography was used. All the collected samples revealed fungal contamination however none of the fungal isolate showed aflatoxigenic potential. Similarly all the samples showed negativity for aflatoxin. It can be concluded that for human public health, cereal grains must be subjected to quality control and mycotoxicologicalexaminations.

Highlights

Wheat (Triticum aestivum) is one of the important cereal crop produced and consumed around the world
Samples of different indigenous varieties (n=5) of wheat viz Umeed, Rascho, Zarghoon, Zardana and Zarlashta developed by Arid Research Institute (ARI) Quetta, Balochistan, Pakistan were collected from ARI, Sariab road Quetta
He analyzed 72 wheat samples collected from Faisalabad, Pakistan and noted samples were contaminated with fungi having the potential to produce aflatoxins

Summary

Introduction

Wheat (Triticum aestivum) is one of the important cereal crop produced and consumed around the world. Pakistan is among the largest wheat producing countries and this grain being a staple diet holds a distinct position by constituting eighty three percent of the total cereal intake (1). It is the cheapest source of energy and protein for the inhabitants of Pakistan contributing more than 60% of the total protein and calorie requirements (2). In Pakistan, the most commonly consumed and least expensive product of wheat is unleavened flat bread locally known as chapatti. Wheat is used for various other bakery products like bread, cookies, cakes, buns, pastries etc (4)

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