| dc.contributor.author | Mestres, C. |
| dc.contributor.author | Bassa, S. |
| dc.contributor.author | Fagbohoun, E. |
| dc.contributor.author | Nago, M. |
| dc.contributor.author | Hell, K. |
| dc.contributor.author | Vernier, P. |
| dc.contributor.author | Champiat, D. |
| dc.contributor.author | Hounhouigan, J. |
| dc.contributor.author | Cardwell, K.F. |
| dc.date.accessioned | 2019-12-04T11:23:48Z |
| dc.date.available | 2019-12-04T11:23:48Z |
| dc.date.issued | 2004 |
| dc.identifier.citation | Mestres, C., Bassa, S., Fagbohoun, E., Nago, M., Hell, K., Vernier, P., ... & Cardwell, K.F. (2004). Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin. Journal of Stored Products Research, 40(5), 575-585. |
| dc.identifier.issn | 0022-474X |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/4159 |
| dc.description.abstract | A survey of the sanitary quality, particularly concerning aflatoxin contamination and practices of the dried yam chips food sub-sector was carried out in Benin. Producers and intermediaries of the yam chips food production sub-sector were interviewed and samples collected. Aflatoxin content was assessed by a biochemo-luminescence method on a total of 107 samples. Twenty-three per cent of the samples had aflatoxin contents over the 15 μg kg−1 CODEX standard value for total aflatoxin. Moisture content of whole tuber chips was around 20% when producers stopped drying after 3–6 days. Drying was thus not accomplished, but most producers were unaware of this problem. After storage for 7 months, mean moisture content was around 14%, but 41% of the samples stored in rooms had a moisture content over 15%, levels that are still favourable for mould growth. Most producers, wholesalers and retailers complained about storage problems and particularly about insect proliferation, but less than 15% mentioned mould growth as a problem. Mouldy chips are generally washed and dried again. Very rarely are mouldy chips discarded and lack of moulds is not a quality attribute for dried yam chips. Therefore, there is a risk of chronic exposure to aflatoxin for Beninese yam chips consumers. |
| dc.language.iso | en |
| dc.subject | Aflatoxins |
| dc.subject | Yams |
| dc.subject | Chips |
| dc.subject | Drying |
| dc.subject | Storage |
| dc.title | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| dc.type | Journal Article |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | Centre de Coopération Internationale en Recherche Agronomique pour le Développement |
| cg.contributor.affiliation | Université d'Abomey Calavi |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Benin |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Yam |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 99725 |
| cg.identifier.doi | https://doi.org/10.1016/j.jspr.2003.11.003 |
