| Peer-Reviewed

Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum)

Received: 27 August 2017     Accepted: 9 September 2017     Published: 16 October 2017
Views:       Downloads:
Abstract

The global shortage of cereal foods arising from improper processing and preservation methods adopted in some of our industries could be the sources of contamination of various food products which could lead to devastating health disorder. From this study, millet grains were subjected to different processing methods such as fermentation, alkaline boiling, oven drying and sun drying. The microorganisms associated with the processed samples were isolated and identified using standard microbiological and biochemical methods. The extraction, detection and quantification of aflatoxin from ogi slurry were quantified using thin layer chromatography. The sample fermented with ethanol and water showed higher fungal count 37.33cfu/ml while the sample fermented in sodium hypochloride shown no growth of Aspergillus flavus with fermentation time at initial inoculation. The milled fermented oven dry sample showed higher colony counts 14.50 cfu/g when compared to milled sun-dry and alkaline boiling fermented samples. The aflatoxin level of the ogi slurry ranged from 0.00ppb to 0.02ppb. Samples fermented with water and ethanol showed high effect in removal of aflatoxin B and G produced by toxigenic Aspergillus flavus while the alkaline boiling showed less effect on aflatoxin B1 and B2. Aflatoxin G1 and G2 were completely removed/destroyed from the sample fermented with ordinary water with aflatoxin level 0.00ppb. The sample subjected to oven dry and sun-dry showed complete removal/reduction in aflatoxin B1 and G1. The reduction in aflatoxin level of ogi slurry produced from millet using different processing methods showed its permissible level below the standard as recommended by National Agency for Food Drug Administration and Control (NAFDAC) and European Union which could be promising prior to this methods in controlling the level of contaminant in our food products for human use.

Published in American Journal of Bioscience and Bioengineering (Volume 5, Issue 4)
DOI 10.11648/j.bio.20170504.11
Page(s) 83-87
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Aflatoxin, Aspergillus flavus, Cereals, Food Contamination, Ogi Slurry

References
[1] Sorenson, W. G., Jones, W., Slimpson, J. and Davison, J. I. (2004). Aflatoxin in respirable airborne peanut dust. Journal of Toxicology and Environmental Health, 14: 525-533.
[2] Barnnett, J. W. and Klich, M. (2003). Mycotoxins. Clinical Microbiology, Reviewed 16: 497-516.
[3] Smith, A. P. (2005). Caffeine. In Lieberman H, Kanarek, R. and Prasad, C. (Edn). Nutritional neuroscience. CRC Press. pp. 335-359.
[4] Nafeesa, Q. H., Muhammad, N., Salma, K. and Najama, M. (2005). Prevalence of mycotoxins in poultry finished feed. Journal of Animal and Vetenary Advances, 4(2). 189-193.
[5] Williams, J. H., Philips, T. D., Jolly, P. E., Stiles, J. K., Jolly, C. M. and Aggariwal, D. (2000). Human aflatoxicoses in developing countries: a review of toxicology, exposure, potential health consequences and interventions. American Journal clinical and Nutrition, 80: 1106-22.
[6] Maryann, E. S. and Sophie, S. C. (2001). Elizabeth A. Bailey and John M. Essingmann: The chemistry and biology of aflatoxin B1. Carcinogenesis, 22(4): 535-545.
[7] Maîtree, S. (2007). Prevention and control of mycotoxins in food grains. African Journal of Food Agriculture, Nutrition and Development, 12: 1-9.
[8] Bhumi N. R. and Chinnam R. R. (2007). Outbreaks of Aflatoxicoses in India. African Journal of Food Agriculture, Nutrition and Development 22: 1-15.
[9] Adams, R. M., Fleming, R. A. Chang, C. C., McCarl, B. A. and Rosenzweig, C. (1995). A reassessment of the economic effects of global climate change on U.S. Agriculture. Climatic Change, 30: 147-167.
[10] Adegoke, G. O., Iwahashi, H., Komatsu, Y., Obuchi K. and andIwahashi, Y. (2000). Inhibition of food spoilage yeasts and aflatoxigenic moulds by monoterpenes of the spice Aframomumdanielli. Flavour Fragrance Journal, 15: 147-150.
[11] Jeff-Agboola, Y. A. (2015). Influence of climate change on aflatoxin levels of some poultry feeds collected from feed mills in South-Western Nigeria. International Journal of Scientific and Engineering Research, 6(7): 1926-1947
[12] Schatzmayr, G., Zehner, F., Taubel, M., Binder, M and Klimitsch, A. (2006). Microbiologicals for deactivating mycotoxins.
[13] Speijers, G. J. A. and Speijers M. H. M. (2004). Combined toxic effects of mycotoxins. Toxicology Letter, 153: 91-98.
[14] Bhumi N. R. and Chinnam R. R. (2007). Outbreaks of Aflatoxicoses in India. African Journal of Food Agriculture, Nutrition and Development, 3: 1-15.
[15] Abrahamson, D., House, J. D., and Nyachoti, C. M. (2005). Reduction of deoxynivalenol in barley by treatment with aqueous sodium carbonate and heat. Mycopathologia, 160: 297-301.
[16] Ramzi, S. C., Vinay, K. and Tucker, C. (2009). Robbins Pathologic Bases of Disease Sixth Edition, pp. 889.
[17] Udoh, J. M., Cardwell, K. F., Ikotun, T. (2002). Storage structures and aflatoxin content of maize in five agro-ecological zones of Nigeria. Journal of Stored Production and Research, 36: 187-201.
[18] Groopman, J. D. and Kensler, W. (2006). Temporal patterns of aflatoxin-albumin adducts in hepatitis B surface antigen-positive and antigen residents of Daxin, Qidong County, People’s Republic of China. Cancer Epidemiology Biomarkers and Prevention, 5: 253-261.
Cite This Article
  • APA Style

    Jeff-Agboola Yemisi Adefunke, Oluwatuyi Olatunji Joseph, Onifade Anthony Kayode, Adeleke Bartholomew Saanu. (2017). Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum). American Journal of Bioscience and Bioengineering, 5(4), 83-87. https://doi.org/10.11648/j.bio.20170504.11

    Copy | Download

    ACS Style

    Jeff-Agboola Yemisi Adefunke; Oluwatuyi Olatunji Joseph; Onifade Anthony Kayode; Adeleke Bartholomew Saanu. Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum). Am. J. BioSci. Bioeng. 2017, 5(4), 83-87. doi: 10.11648/j.bio.20170504.11

    Copy | Download

    AMA Style

    Jeff-Agboola Yemisi Adefunke, Oluwatuyi Olatunji Joseph, Onifade Anthony Kayode, Adeleke Bartholomew Saanu. Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum). Am J BioSci Bioeng. 2017;5(4):83-87. doi: 10.11648/j.bio.20170504.11

    Copy | Download

  • @article{10.11648/j.bio.20170504.11,
      author = {Jeff-Agboola Yemisi Adefunke and Oluwatuyi Olatunji Joseph and Onifade Anthony Kayode and Adeleke Bartholomew Saanu},
      title = {Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum)},
      journal = {American Journal of Bioscience and Bioengineering},
      volume = {5},
      number = {4},
      pages = {83-87},
      doi = {10.11648/j.bio.20170504.11},
      url = {https://doi.org/10.11648/j.bio.20170504.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20170504.11},
      abstract = {The global shortage of cereal foods arising from improper processing and preservation methods adopted in some of our industries could be the sources of contamination of various food products which could lead to devastating health disorder. From this study, millet grains were subjected to different processing methods such as fermentation, alkaline boiling, oven drying and sun drying. The microorganisms associated with the processed samples were isolated and identified using standard microbiological and biochemical methods. The extraction, detection and quantification of aflatoxin from ogi slurry were quantified using thin layer chromatography. The sample fermented with ethanol and water showed higher fungal count 37.33cfu/ml while the sample fermented in sodium hypochloride shown no growth of Aspergillus flavus with fermentation time at initial inoculation. The milled fermented oven dry sample showed higher colony counts 14.50 cfu/g when compared to milled sun-dry and alkaline boiling fermented samples. The aflatoxin level of the ogi slurry ranged from 0.00ppb to 0.02ppb. Samples fermented with water and ethanol showed high effect in removal of aflatoxin B and G produced by toxigenic Aspergillus flavus while the alkaline boiling showed less effect on aflatoxin B1 and B2. Aflatoxin G1 and G2 were completely removed/destroyed from the sample fermented with ordinary water with aflatoxin level 0.00ppb. The sample subjected to oven dry and sun-dry showed complete removal/reduction in aflatoxin B1 and G1. The reduction in aflatoxin level of ogi slurry produced from millet using different processing methods showed its permissible level below the standard as recommended by National Agency for Food Drug Administration and Control (NAFDAC) and European Union which could be promising prior to this methods in controlling the level of contaminant in our food products for human use.},
     year = {2017}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Influence of Different Processing Methods on Aflatoxin Level in Ogi Slurry Produced from Millet (Pennisetum typhoideum)
    AU  - Jeff-Agboola Yemisi Adefunke
    AU  - Oluwatuyi Olatunji Joseph
    AU  - Onifade Anthony Kayode
    AU  - Adeleke Bartholomew Saanu
    Y1  - 2017/10/16
    PY  - 2017
    N1  - https://doi.org/10.11648/j.bio.20170504.11
    DO  - 10.11648/j.bio.20170504.11
    T2  - American Journal of Bioscience and Bioengineering
    JF  - American Journal of Bioscience and Bioengineering
    JO  - American Journal of Bioscience and Bioengineering
    SP  - 83
    EP  - 87
    PB  - Science Publishing Group
    SN  - 2328-5893
    UR  - https://doi.org/10.11648/j.bio.20170504.11
    AB  - The global shortage of cereal foods arising from improper processing and preservation methods adopted in some of our industries could be the sources of contamination of various food products which could lead to devastating health disorder. From this study, millet grains were subjected to different processing methods such as fermentation, alkaline boiling, oven drying and sun drying. The microorganisms associated with the processed samples were isolated and identified using standard microbiological and biochemical methods. The extraction, detection and quantification of aflatoxin from ogi slurry were quantified using thin layer chromatography. The sample fermented with ethanol and water showed higher fungal count 37.33cfu/ml while the sample fermented in sodium hypochloride shown no growth of Aspergillus flavus with fermentation time at initial inoculation. The milled fermented oven dry sample showed higher colony counts 14.50 cfu/g when compared to milled sun-dry and alkaline boiling fermented samples. The aflatoxin level of the ogi slurry ranged from 0.00ppb to 0.02ppb. Samples fermented with water and ethanol showed high effect in removal of aflatoxin B and G produced by toxigenic Aspergillus flavus while the alkaline boiling showed less effect on aflatoxin B1 and B2. Aflatoxin G1 and G2 were completely removed/destroyed from the sample fermented with ordinary water with aflatoxin level 0.00ppb. The sample subjected to oven dry and sun-dry showed complete removal/reduction in aflatoxin B1 and G1. The reduction in aflatoxin level of ogi slurry produced from millet using different processing methods showed its permissible level below the standard as recommended by National Agency for Food Drug Administration and Control (NAFDAC) and European Union which could be promising prior to this methods in controlling the level of contaminant in our food products for human use.
    VL  - 5
    IS  - 4
    ER  - 

    Copy | Download

Author Information
  • Department of Biological Sciences, University of Medical Sciences, Ondo City, Nigeria

  • Department of Microbiology, Federal University of Technology, Akure, Nigeria

  • Department of Microbiology, Federal University of Technology, Akure, Nigeria

  • Department of Microbiology, Federal University of Technology, Akure, Nigeria

  • Sections