Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

G, Jonathan Segun; S, Bello Tunde; D, Asemoloye Michael

doi:10.4172/1948-5948.1000372

Cited by 7 publications

(5 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Resultsmentioning

confidence: 99%

“…However, other studies have shown the presence of aflatoxins in cassava products [5,23,24]. The study conducted by Jonathan et al [24] showed that major spoilage (biodeteriorating) fungi of Attiéké from Ejigbo, Iwo and Adjame in West Africa were mostly molds with Aspergillus niger and A. flavus having highest occurrence and Candida albicans and their percentage occurrence has direct effect on its food values. Table 2 shows that of the 21 markets sampled in North Kivu, only four markets whose cassava products were contaminated by aflatoxin; it's about Oicha, Alungupa, Beni city and Kayina.The highest aflatoxin contamination was noted in samples that came from Beni city market, with the mean of aflatoxins was 1.2 ppb for aflatoxin B1 followed by Kayina (1.05 ppb) and Alupunga market (0.89 ppb).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Yalala

Tshilenge-Lukanda

Yandju

et al. 2019

AFSJ

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

Yalala

Tshilenge-Lukanda

Yandju

et al. 2019

AFSJ

View full text Add to dashboard Cite

show abstract

“…In Ivory Coast, total aflatoxins (AFs) were also found on dried kernels ranging from 2-162 µg/kg (Probst et al, 2014). Analysis of contaminated 'attieke' from Adjame in Ivory Coast showed AFB 1 and AFB 2 concentrations ranging between 1.64-6.47 µg/kg and 2.48-2.53 µg/kg respectively (Jonathan Segun et al, 2017). Total AFs were also reported in Ivorian cocoa with a mean of 2.36±0.61 µg/kg (Coulibaly et al, 2016).…”

Section: Aflatoxinsmentioning

confidence: 99%

A review of toxigenic fungi and mycotoxins in feeds and food commodities in West Africa

Aasa

Fru

Adelusi

et al. 2022

WMJ

View full text Add to dashboard Cite

Fungal contamination is a threat to food safety in West Africa with implications for food and feed due to their climate, which is characterised by high temperatures and high relative humidity, which are environmental favourable for fast fungal growth and mycotoxin production. This report gives perspective on studies on toxigenic fungi (Aspergillus, Fusarium and Penicillium) and their toxins, mainly aflatoxins, fumonisins and ochratoxins commonly found in some West African countries, including Benin, Burkina Faso, Gambia, Ghana, Ivory Coast, Mali, Nigeria, Senegal, Sierra Leone, and Togo. Only four of these countries have mycotoxins regulations in place for feeds and food products (Ghana, Ivory Coast, Nigeria, and Senegal). Food commodities that are widely consumed and were thoroughly investigated in this region include cereals, peanuts, cassava chips (flakes), cassava flour, chilies, peanuts, locust beans, melon, and yam products. In conclusion, authorities and scientists needed to consider research and approaches to monitor mycotoxins in foods and feeds produced and consumed in West Africa.

show abstract

“…"However, some of the challenges facing the production of Ogi are nutrient losses which occur at different stages of its production (Awoyale et al 2016), and its contamination by fungi". "The storage time significantly reduced the nutrient content of the Ogi samples between week 0 and week 8; this could be a result of the deteriorating activities of the associated fungi in the Ogi powder" [10]. "Fungi, as saprophytic organisms, usually act on food as substrate and deteriorate them in other to absorb nutrients from them.…”

Section: Introductionmentioning

confidence: 99%

Drying Effect of Energy Storage Enhanced Multilayer Solar Dryer (ESEMSD) Parameters on the Physicochemical Properties of Dried Ogi

Durodola

Aregbesola

Edu

et al. 2023

JERR

View full text Add to dashboard Cite

This study evaluated the effect of Enhanced Multilayer Solar Dryer on some physical properties of ogi powder. The ogi was subjected to different variations inside the Enhanced Multilayer Solar Dryer like fan application, no fan application, placement of tray (Topmost tray and middle tray) and the kind of storage (thermal storage and no thermal storage). At all placement levels inside the dryer, the moisture content and drying rate decreased significantly with an increase in drying time and temperature. The Bulk density follows a similar trend at all levels of variations in the dryers, ranging from 0.64 to 0.74 g/cm3. The result shows that, sedimentation volumes were not influenced by variations in the solar dryer and the values vary from 15 to 45 cm3. The titratable acidity ranges from 0.79 to 1.07 g/L. It was observed in this research that, the Enhanced Multilayer Solar Dryer had less or no impact on the Physico-chemical Properties of dried ogi and can be an alternative use, especially in locations with limited access to electricity.

show abstract

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

Cited by 7 publications

References 18 publications

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

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

A review of toxigenic fungi and mycotoxins in feeds and food commodities in West Africa

Drying Effect of Energy Storage Enhanced Multilayer Solar Dryer (ESEMSD) Parameters on the Physicochemical Properties of Dried Ogi

Contact Info

Product

Resources

About