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Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin

dc.contributor.authorFandohan, P.
dc.contributor.authorZoumenou, D.
dc.contributor.authorHounhouigan, D.J.
dc.contributor.authorMarasas, W.F.O.
dc.contributor.authorWingfield, M.J.
dc.contributor.authorHell, K.
dc.date.accessioned2019-12-04T11:30:13Z
dc.date.available2019-12-04T11:30:13Z
dc.date.issued2005-02-15
dc.identifier.citationFandohan, P., Zoumenou, D., Hounhouigan, D.J., Marasas, W.F.O., Wingfield, M.J. & Hell, K. (2005). Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin. International Journal of Food Microbiology, 98(3), 249-259.
dc.identifier.issn1049-9644
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5224
dc.descriptionPublished online: 18 Sept 2004
dc.description.abstractThe fate of aflatoxins and fumonisins, two mycotoxins that cooccur in maize, was studied through the traditional processing of naturally contaminated maize in mawe, makume, ogi, akassa, and owo, maize-based foods common in Benin, West Africa. Levels of total aflatoxin and fumonisin were measured at the main unit operations of processing, and the unit operations that induce significant reduction of mycotoxin level were identified. Overall reduction of mycotoxin level was more significant during the preparation of makume (93% reduction of aflatoxins, 87% reduction of fumonisins) and akassa (92% reduction of aflatoxins, 50% reduction of fumonisins) than that of owo (40% reduction of aflatoxins, 48% reduction of fumonisins). Sorting, winnowing, washing, crushing combined with dehulling of maize grains were the unit operations that appeared very effective in achieving significant mycotoxin removal. Aflatoxins and fumonisins were significantly recovered in discarded mouldy and damaged grains and in washing water. Fermentation and cooking showed little effect. During the preparation of ogi and akassa, reduction of fumonisin levels measured in food matrix was lower (50%) compared to mawe and makume, probably due to significant fumonisin release in ogi supernatant. Consequently, the use of ogi supernatant for preparing beverages or traditional herbal medicines could be harmful as it is likely to be contaminated with mycotoxin from the raw maize.
dc.description.sponsorshipDanish International Development Agency
dc.format.extent249-259
dc.language.isoen
dc.rightsCopyrighted; all rights reserved
dc.subjectMaize
dc.subjectProducts
dc.subjectProcessing
dc.subjectAflatoxins
dc.subjectFumonisins
dc.subjectBenin
dc.subjectMycotoxins
dc.titleFate of aflatoxins and fumonisins during the processing of maize into food products in Benin
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationNational Institute of Agricultural Research of Benin
cg.contributor.affiliationUniversité d'Abomey Calavi
cg.contributor.affiliationMedical Research Council, South Africa
cg.contributor.affiliationUniversity of Pretoria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryBenin
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAflatoxin
cg.iitasubjectDisease Control
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectMaize
cg.iitasubjectPlant Diseases
cg.journalInternational Journal of Food Microbiology
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid102991
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.ijfoodmicro.2004.07.007


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