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Sorghum is a local grain that grows predominantly in the semi-arid, savannah and grassland region of Northern Nigeria and other parts of the world. Sorghum samples were collected from five districts in each of the six agro-ecological zones, while the sorghum based products such as gruel, pap and porridge were also sampled using A quantitative food frequency questionnaire (QFFQ) followed by measurement of the body weight and  the quantity of food consumed by the respondents. The mycotoxin concentrations in both raw sorghum sample and the sorghum based products were determined using High performance liquid chromatography (HPLC). Mycotoxin concentrations determined from the two different samples was used to determine the amount of mycotoxins consumed by respondents from different age groups. Subsequently the burden of aflatoxin induced Hepato celluar carcinoma (HCC) in communities (within the zone) that subsist on sorghum and sorghum based products was also determined. There was a significant difference (P = 0.05) between the concentration of the mycotoxins in the raw and the processed sorghum samples in the area under study. The processing methods employed in the in the preparation of these products could not reduce the toxin level below the PTDI and TDI levels set by the regulatory agencies. Average daily consumption of sorghum based products based on age range was found to be 192.5 g/day, 617.0 g/day, 810.2 g/day and 746.1 g/day for the infants, children, adults and elderly respectively The incidence of HCC and the burden aflatoxin induced HCC in the HbsAg+ and the HbsAg- populations was alarmingly high. Sorghum is a major grain corn in the world agricultural economy and represents an important staple food for the populations of many developing countries. Nevertheless, the nutritional value of sorghum as human food, as well as a feed material for animals, is impaired by its susceptibility to infection by fungi and fungal metabolites and this calls for urgent mitigation strategies to avoid health emergencies particularly in the poverty stricken countries of the sub Saharan Africa where this crop is a common staple.

Nutritional quality, organoleptic attributes and food safety are usually compromised by the presence of Microscopic fungi or fungal spores in food and feeds that humans and animals solely rely on. It is therefore intended in this study to re appraise the viability of fungal spores in sorghum from different ecosystems in Nigeria with a view to establish the level of infection/contamination and also to establish a basis for predicting the possible mycotoxins that may likely be present in sorghum obtained from the study areas. Sorghum sample was collected from six Agro ecological zones of Original Research Article

Background: Livestock represents an important source of high-quality animal proteins. An inadequate supply of feeds and forages for optimum production is the major constraint to global livestock production. To avert the imminent protein malnutrition, the problem of animal protein scarcity must be addressed. In the present study, a five weeks’ study was conducted using 75 unsexed Anak broilers to determine the effect of fermented yam peels meal (FYPM) as a partial replacement for maize on the performance and haematological indices of finishing broilers. Methods: Seventy-five grower broiler chickens were randomly allotted to five (5) groups (T1, T2, T3, T4, and T5). T1 is the control. The birds were fed diets containing 0, 10, 15, 20, and 25% fermented yam peel meal as a replacement for energy source (Maize). Each group was replicated three times with 5 birds per replicate in a completely randomized design (CRD). Feed and water were provided ad libitum for the period of five weeks. Results: Results showed that significant differences (p ≤ 0.05) exist among the treatment with respect to body weight gain, feed intake, and feed conversion ratio. Mortality was recorded over the period of the trial, particularly in the group with a higher inclusion level. The experimental diets had a significant (p ≤ 0.05) effect on haematological indices such as Red blood cell (RBC), packed cell volume (PVC), haemoglobin (Hb), mean corpuscular Concentration (MCHC), white blood cell (WBC), and its differentials. There was also a significant increase (p≤0.05) in the platelet counts (PLC) with the corresponding increase in the fermented yam peel. Conclusion: The results of this study revealed that 20% fermented yam peel meal can replace maize in the diet of finishing broilers with better performance