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VOL. 5, ISSUE 4 (2023)
Different types and levels of mycotoxins detected in some indigenous fermented foods commonly consumed in Bauchi State, North- Eastern, Nigeria
Authors
Rabiu Ibrahim, Mary A Nyam, David L Wonang
Abstract
Mycotoxins are fungal metabolites found in foods including fermented
products and other vegetable oils consumed by average Nigerian. The fungal
metabolites are capable of causing different diseases in humans and other
animals, such as liver cancer, kidney dysfunction, vomitting among other. The
aim of this study was to determine different types and levels of mycotoxins
associated with indigenous fermented foods in Bauchi state, North-Western,
Nigeria. A total of 30 different samples comprising (dry meat, dry fish,
soya-cake, cassava flour, akamu-pap, iru-dadawa and cowmilk) were collected
into sterile bottles in triplicates using random sampling techniques from open
market places which included; Mudalawal, Wunti, Central Market Sabon Kasuwa and
Bogoro open market places in Bauchi State. The experimental samples were plated
out on Malt Extract Agar (MEA) using 10 culture plate for each sample. The
resultant culture plates were incubated at room temperature 250C for
4-7 days for the isolation of different fungal species. The incubated culture
plates were examined after 4-7 days for the development of fungal species. The
culture plates were re-examined after 14 days for the appearance of additional
fungal species. Result of fungal counts from the indigenous fermented ranged
between 13.22x106 cful/ml, to 6.44x103cfu/ml. A total of
thirteen species of fungi namely Aspergillus flavus, Aspergillus niger,
Aspergillus fumugatus, Aspergillus terreus, Fusarium verticilliodes, Fusarium
sporotrichiodes, Penicillium citrinum, Rhizopus stolonifer, Saccharomyces
cerevisiae, Alternaria altanata, Mucor indicus, Neurospora crassa and
Rhodotorula rubra were isolated from the indigenous fermented foods. The total
of three different types of mycotoxins were detected and these included; total
aflatoxins, ochratoxins and patulin respectively. Therefore, the presence of
these fungal metabolites in the fermented foods and oils might pose to serious
health hazards, such as liver cancer and kidney dysfunction. It is therefore
recommended that, processors of indigenous fermented foods and other domestic
vegetable oils should ensure proper fermentation process in order to prevent
fungal contamination and associated mycotoxins.
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Pages:15-19
How to cite this article:
Rabiu Ibrahim, Mary A Nyam, David L Wonang "Different types and levels of mycotoxins detected in some indigenous fermented foods commonly consumed in Bauchi State, North- Eastern, Nigeria". International Journal of Biotechnology and Microbiology, Vol 5, Issue 4, 2023, Pages 15-19
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