Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya
Joint Authors
Obong’o, Boniface Oure
Ayodo, George
Kawaka, Fanuel
Adalla, Morelly Kathy
Source
International Journal of Microbiology
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-26
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B and C), and essential minerals and is the third most important source of calories in the tropics.
However, it is not clear if the traditional processing methods expose the products to microbial contamination.
This study assessed the levels of fungi and aflatoxin contamination in traditionally processed cassava products (Akuoga and Abeta).
A total of 38 samples were collected from the local markets in 7 subcounties in Homa Bay County, Kenya.
The levels of aflatoxin were determined using an indirect competitive ELISA protocol.
Yeast and mould contamination was determined using ISO 21527-2 method.
Mean aflatoxin levels in chopped, fermented, and sun-dried cassava (Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped and sun-dried (Abeta) products.
Aflatoxin contamination was detected in 55% of the samples and ranged from 0–5.33 μg/kg.
These levels are within 10 μg/kg recommended by the CODEX STAN 193-1995.
Yeast and mould counts in fermented and chopped sun-dried products were 3.16 log Cfu/g and 2.92 log Cfu/g, respectively.
The yeast and mould counts were above standards set by East African Standard 739:2010 in 62% (Akuoga) and 58% (Abeta).
The most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp.
(5.3%).
Aspergillus spp.
was the only mycotoxigenic mould isolated from the samples.
The study shows that cassava consumers are exposed to the risk of aflatoxin poisoning.
The study, therefore, recommends appropriate surveillance to ensure safety standards.
American Psychological Association (APA)
Obong’o, Boniface Oure& Ayodo, George& Kawaka, Fanuel& Adalla, Morelly Kathy. 2020. Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya. International Journal of Microbiology،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1172084
Modern Language Association (MLA)
Obong’o, Boniface Oure…[et al.]. Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya. International Journal of Microbiology No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1172084
American Medical Association (AMA)
Obong’o, Boniface Oure& Ayodo, George& Kawaka, Fanuel& Adalla, Morelly Kathy. Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya. International Journal of Microbiology. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1172084
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172084