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

Jeff-Agboola Yemisi Adefunke; Oluwatuyi Olatunji Joseph; Onifade Anthony Kayode; Adeleke Bartholomew Saanu

doi:doi:10.11648/j.bio.20170504.11

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

Jeff-Agboola Yemisi Adefunke, Oluwatuyi Olatunji Joseph, Onifade Anthony Kayode, Adeleke Bartholomew Saanu

Published in American Journal of Bioscience and Bioengineering (Volume 5, Issue 4)

Received: 27 August 2017 Accepted: 9 September 2017 Published: 16 October 2017

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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

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[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.
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[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.
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[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.

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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

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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

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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

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@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}
}

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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  -

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Author Information

Jeff-Agboola Yemisi Adefunke

Department of Biological Sciences, University of Medical Sciences, Ondo City, Nigeria
Oluwatuyi Olatunji Joseph

Department of Microbiology, Federal University of Technology, Akure, Nigeria
Onifade Anthony Kayode

Department of Microbiology, Federal University of Technology, Akure, Nigeria
Adeleke Bartholomew Saanu

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

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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

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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

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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

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@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  -

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