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Aflatoxin producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices

dc.contributor.authorEssono , G.G.
dc.contributor.authorAyodele, M.
dc.contributor.authorAkoa, A.
dc.contributor.authorFoko, J.
dc.contributor.authorFiltenborg, O.
dc.contributor.authorOlembo, S.
dc.date.accessioned2019-12-04T11:11:48Z
dc.date.available2019-12-04T11:11:48Z
dc.date.issued2009
dc.identifier.citationEssono, G., Ayodele, M., Akoa, A., Foko, J., Filtenborg, O. & Olembo, S. (2009). Aflatoxin-producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices. Food Control, 20(7), 648-654.
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2501
dc.description.abstractCassava chips (cassava balls, and cassava pellets) are derived cassava products traditionally produced byfarmers in sub-Saharan Africa following fermentation, and drying of fresh roots of cassava, and are widelyconsumed in Cameroon. Once produced, this food commodity can be stored for more than two monthsand contaminated by a wide array of harmful microbes. In order to assess persistence of toxigenic fungiin cassava chips, aflatoxin-producing fungi (Aspergillus flavus, Aspergillus nomius,andAspergillus parasit-icus) and aflatoxins were contrasted at regular intervals in home-stored cassava chips collected in twolocations of southern Cameroon throughout a two-month monitoring period. Three hundred and forty-six isolates of aflatoxin-producing fungi were found to be associated with all samples.A. flavuscontam-inated more samples in both types of chips (267 isolates in 53 samples), followed byA. nomius(58 iso-lates in 15 samples), whereasA. parasiticuswas rarest. A direct competitive Enzyme-linkedimmunosorbent assay (ELISA)-based method was implemented to quantify the content in aflatoxins.Eighteen of the samples contained some aflatoxins at detectable levels whereas 54 did not. The levelsof aflatoxin ranged between 5.2 and 14.5 ppb. The distribution of aflatoxin in positive samples dependedon 8 parameters including pH, moisture content, storage duration, types of chips, level of contaminationby aflatoxin-producing fungi, processing practices and storage facilities. From analysis of variance results,only pH (p< 0.01), duration of storage (p< 0.01), population of aflatoxin-producing species (0.0001) andthe chip type (p< 0.05) were significantly related to aflatoxin in positive samples. A stepwise regressionanalysis (forward selection procedure) indicated that aflatoxin levels were significantly (p< 0.01) corre-lated with processing practices, storage facilities, and storage duration of the chips.
dc.description.sponsorshipAfrican Union
dc.format.extent648-654
dc.language.isoen
dc.subjectElisa
dc.subjectAflatoxin-Producing Fungi
dc.subjectCassava Chips
dc.subjectStorage Facilities
dc.subjectAspergillus
dc.subjectToxigenic
dc.titleAflatoxin producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversité de Yaoundé
cg.contributor.affiliationUniversité de Dschang
cg.contributor.affiliationTechnical University of Denmark
cg.contributor.affiliationAfrica Union Commission
cg.coverage.regionAcp
cg.coverage.regionAfrica
cg.coverage.regionEurope
cg.coverage.regionWest Africa
cg.coverage.regionCentral Africa
cg.coverage.regionEast Africa
cg.coverage.countryNigeria
cg.coverage.countryCameroon
cg.coverage.countryDenmark
cg.coverage.countryEthiopia
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAflatoxin
cg.iitasubjectCassava
cg.iitasubjectCrop Husbandry
cg.iitasubjectCrop Systems
cg.iitasubjectDisease Control
cg.iitasubjectFarm Management
cg.iitasubjectFood Science
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.journalFood Control
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid93252
cg.identifier.doihttps://dx.doi.org/10.1016/j.foodcont.2008.09.018


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