Publication: Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya
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2020-08-26
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Kenya Industrial Research and Development Institute
Publisher
International Journal of Microbiology
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Abstract
Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B
and C), and essential minerals and is the third most important source of calories in the tropics.
However, it is not clear if the traditional processing methods expose the products to microbial
contamination. This study assessed the levels of fungi and aflatoxin contamination in
traditionally processed cassava products (Akuoga and Abeta). A total of 38 samples were
collected from the local markets in 7 subcounties in Homa Bay County, Kenya. The levels of
aflatoxin were determined using an indirect competitive ELISA protocol. Yeast and mould
contamination was determined using ISO 21527-2 method. Mean aflatoxin levels in chopped,
fermented, and sun-dried cassava (Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped
and sun-dried (Abeta) products. Aflatoxin contamination was detected in 55% of the samples and
ranged from 0–5.33 μg/kg. These levels are within 10 μg/kg recommended by the CODEX
STAN 193-1995. Yeast and mould counts in fermented and chopped sun-dried products were
3.16 log Cfu/g and 2.92 log Cfu/g, respectively. The yeast and mould counts were above
standards set by East African Standard 739:2010 in 62% (Akuoga) and 58% (Abeta). The most
prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%)
followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida
humilis (15.8%), and Aspergillus spp. (5.3%). Aspergillus spp. was the only mycotoxigenic
mould isolated from the samples. The study shows that cassava consumers are exposed to the
risk of aflatoxin poisoning. The study, therefore, recommends appropriate surveillance to ensure
safety standards.
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Keywords
Aflatoxin, Cassava, Fungi, Contamination, Traditional processing