Control of Aflatoxin Production in Cassava Produced by Dry Fermentation in North Kivu, Democratic Republic of Congo

Abstract

Traditionally, cassava (Manihot esculenta Crantz) is transformed by fermentation in water (retting) or in the open air (dry fermentation) in the DRC. In the east of the country (North Kivu), dry fermentation is the main technique for processing cassava for its detoxification and conservation. The Congolese farmers ferment the cassava to the open air using a preselected microferment contained in the scrapings of the fermented cassava previously called "MUSIYIRO". These fermentations are spontaneously directed by the microorganisms of the uncontrolled autochthonous flora. Unfortunately, toxinogenic molds are often more active in the fermentation process during which they also produce aflatoxins. This study was undertaken to help prevent the production of aflatoxins in cassava during this process. To do this, we substituted the traditional ferment with a strain of Rhizopus oryzae used as starter (microferment). Six successive replications, in controlled fermentation and uncontrolled fermentation, in a peasant environment (Beni, North Kivu) and fermentation directed by the strain of R. oryzae were carried out. Aflatoxins were then dosed in both groups of cassava flours. The results of the assay revealed an absence of aflatoxins in cassava fermented by scrapings from fermentation led by R. oryzea, while the non-directed fermentation controls were all contaminated with aflatoxins. These results show that it is possible to prevent the production of aflatoxins in cassava during fermentation when an aflatoxin-inhibiting microbial biomass is used which can progressively invade and colonize the fermentation site and thereby control the fermentation activities of cassava.

Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya

“…During drying, Akuoga products are usually spread on soil for longer periods to completely dry compared to Abeta. Similar studies have reported that the process of fermentation favours the growth of several organisms including Aspergillus fumigatus, A. niger, and A. flavus, in particular, high humidity, temperature, and favourable pH of 5-6 conditions [19][20][21]. A survey by Kaaya and Eboku [22] demonstrated that in Kumi district, Eastern Uganda, fermented cassava chips are more contaminated with moulds and yeasts than nonfermented.…”

Rural Women's Participation in Managing Aflatoxin Contamination in the Groundnut Postharvest Value Chain in Chemba District, Tanzania

“…Specifically, it assesses the extent of women's participation in various stages of groundnut management. Third, the "who" dimension primarily focuses on women groundnut farmers while also involving other actors such as local leaders, extension officers, and project representatives [25][26][27]. The study posits that participation is a comprehensive framework encompassing diverse elements essential for understanding and addressing rural development challenges.…”

“…Women, who are predominantly involved in the groundnut postharvest value chain, play a crucial role in addressing this challenge [5][6][7]. In many developing countries, groundnuts are often referred to as the "women's crop" [8][9][10][11][12]. This is because groundnuts provide rural women with subsistence, nutrition, and food security through their active participation in the postharvest value chain [8,13].…”