Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

Okeke, C.A.; Ezekiel, Chibundu N.; Sulyok, Michael; Ogunremi, Omotade R.; Ezeamagu, Cajethan Onyebuchi; Šarkanj, Bojan; Warth, Benedikt; Krska, Rudolf

doi:10.1016/j.foodcont.2017.11.021

Cited by 37 publications

(22 citation statements)

References 39 publications

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“…This point was clearly established in this study as concentrations of all the mycotoxins reported in this study were reduced to non-detectable levels in the kunu irrespective of the formulations, except for AME, BEAU and CIT which retained very minimal levels (<2 μg/kg) in the final product of the various formulations. The findings of this study agree with previous reports that suggested that traditional processing significantly reduced the levels of mycotoxins in fermented foods and the extent of reduction depends on the mycotoxin content of grain inputs (Ezekiel et al, 2015; Okeke et al, 2015, 2018). The data on changes in mycotoxin levels during processing of the kunu indicated that steeping of the grains contributed the most to reducing several of the mycotoxins.…”

Section: Discussionsupporting

confidence: 92%

“…Lactic acid fermentation has been reported to play a significant role in mycotoxin reduction because the microbiota in the fermenting substrate could either bind mycotoxins to their cell wall (Byun and Yoon, 2003; Oluwafemi and Da-Silva, 2009; Huang et al, 2017) or degrade/biotransform them (Shetty and Jespersen, 2006; Adebo et al, 2015). Aside fermentation, simple dilution that occurs during the gelatinization step and sieving were also useful to reduce the levels of some of the mycotoxins as has been previously reported (Okeke et al, 2018).…”

Section: Discussionmentioning

confidence: 80%

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High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

et al. 2019

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Kunu is a traditional fermented single or mixed cereals-based beverage popularly consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin contamination profiles during processing of various kunu formulations have never been comprehensively studied. This study, therefore, investigated the bacterial community and multi-mycotoxin dynamics during the processing of three kunu formulations using high-throughput sequence analysis of partial 16S rRNA gene (hypervariable V3-V4 region) and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively. A total of 2,303 operational taxonomic units (OTUs) were obtained across six processing stages in all three kunu formulations. Principal coordinate analysis biplots of the Bray-Curtis dissimilarity between bacterial communities revealed the combined influences of formulations and processing steps. Taxonomically, OTUs spanned 13 phyla and 486 genera. Firmicutes (phylum) dominated (relative abundance) most of the processing stages, while Proteobacteria dominated the rest of the stages. Lactobacillus (genus taxa level) dominated most processing stages and the final product (kunu) of two formulations, whereas Clostridium sensu stricto (cluster 1) dominated kunu of one formulation, constituting a novel observation. We further identified Acetobacter, Propionibacterium, Gluconacetobacter, and Gluconobacter previously not associated with kunu processing. Shared phylotypes between all communities were dominated by lactic acid bacteria including species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Weissella. Other shared phylotypes included notable acetic acid bacteria and potential human enteric pathogens. Ten mycotoxins [3-Nitropropionic acid, aflatoxicol, aflatoxin B1 (AFB1), AFB2, AFM1, alternariol (AOH), alternariolmethylether (AME), beauvericin (BEAU), citrinin, and moniliformin] were quantified at varying concentrations in ingredients for kunu processing. Except for AOH, AME, and BEAU that were retained at minimal levels of < 2 μg/kg in the final product, most mycotoxins in the ingredients were not detectable after processing. In particular, mycotoxin levels were substantially reduced by fermentation, although simple dilution and sieving also contributed to mycotoxin reduction. This study reinforces the perception of kunu as a rich source of bacteria with beneficial attributes to consumer health, and provides in-depth understanding of the microbiology of kunu processing, as well as information on mycotoxin contamination and reduction during this process. These findings may aid the development of starter culture technology for safe and quality kunu production.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 80%

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

et al. 2019

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“…Processing techniques (such as grain washing, fermentation, dilution, and heat treatment) routinely applied during RTE production may influence mycotoxin levels in the finished product (Ezekiel, Ayeni, et al., ; Ezekiel, Sulyok, et al., ; Karlovsky et al., ; Okeke et al., , ). Nonetheless, mycotoxins in ingredients are commonly carried over to the final product albeit in varying concentrations depending on the toxin levels in the starting raw material (Ezekiel et al., ; Ezekiel, Ayeni, et al., ; Matumba et al., ; Okeke et al., ).…”

Section: Fungal Contamination Of Rtes From Lmicsmentioning

confidence: 99%

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Makinde

Ayeni

Sulyok

et al. 2020

Comp Rev Food Sci Food Safe

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Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are widely consumed as choice meals especially by school‐aged children and the fast‐paced working class in most low‐ and middle‐income countries (LMICs), where they contribute substantially to the dietary intake. Depending on the type of processing and packaging material, RTEs could be industrially or traditionally processed. Typically, RTE vendors are of low literacy level, as such, they lack knowledge about good hygiene and food handling practices. In addition, RTEs are often vended in outdoor environments such that they are exposed to several contaminants of microbial origin. Depending on the quantity and type of food contaminant, consumption of contaminated RTEs may result in foodborne diseases and several other adverse health effects in humans. This could constitute major hurdles to growth and development in LMICs. Therefore, this review focuses on providing comprehensive and recent occurrence and impact data on the frequently encountered contaminants of microbial origin published in LMICs within the last decade (2009 to 2018). We have also suggested viable food safety solutions for preventing and controlling the food contamination and promoting consumer health.

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“…The process of soaking for 48 h accelerated the mycotoxin-elimination from the ogi. The results provided information to produce safe and mycotoxin-free ogi [79] (Table 2).…”

Section: Prevention Measuresmentioning

confidence: 99%

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Sivamaruthi

Kesika

Chaiyasut

2018

Toxins

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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.

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Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

Cited by 37 publications

References 39 publications

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

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