ASPERGILLUS FLAVUS INFECTION AND AFLATOXIN B1 CONTAMINATION OF GROUNDNUT AND ITS PRODUCTS IN A MARKET IN SAMARU, ZARIA, NIGERIA

Abstract

The concentration of aflatoxin B1 produced by Aspergillus flavus has long been referred in human and animal toxicity, declining production and trade in groundnuts. The health implication of aflatoxin B1 has made it one of the most regulated mycotoxins worldwide. This study was aimed at assessing the infection of groundnuts by A. flavus and the subsequent aflatoxin B1 contamination of groundnut products. The percentage incidence of A. flavus was higher in shelled roasted groundnut than in unshelled roasted groundnut. However, the percentage incidence in raw groundnut was lower in both shelled and unshelled, though unshelled raw groundnuts had the lowest incidence. The results demonstrate the natural presence of AFB1 in groundnut and it’s by - products. The highest aflatoxin levels were observed in roasted (shelled) groundnuts (58.04µg/kg) which was significantly different (P<0.05) from groundnut oil, groundnut cake (kuli kuli) and roasted (unshelled) groundnut. The level of AFB1 in groundnut oil was significantly higher (P><0.05) than groundnut cake (kuli kuli) and roasted (unshelled) groundnut. The results showed no significant difference (P>0.05) between groundnut cake and roasted (unshelled) groundnut samples. This fact warrants concern when considering that consumers of those products are large. The relatively high incidence of AFB1 urges the need for regular monitoring and a more stringent food safety system in order to control these toxins at the lowest possible levels in food products.