Aflatoxins in Nigerian dry‐roasted groundnuts

Aflatoxins in Nigerian dry‐roasted groundnuts Samples of dry‐roasted groundnuts purchased from street hawkers, markets and retail shops in southwestern Nigeria were analysed for moisture content, fungal populations and aflatoxin contamination. The moisture content varied from 2.1 to 3.6 per cent, while the mould counts using the dilution plating method ranged from 2.9 × 10 2 to 6.3 × 10 2 colony‐forming units per gram in samples. Aflatoxin B 1 was found in 64.2 per cent of samples with a mean of 25.5 ppb. Aflatoxins B 2, G 1 and G 2 were detected in 26.4, 11.3 and 2.8 per cent of the samples with mean levels of 10.7, 7.2 and 8 ppb respectively in contaminated samples. It is concluded that the regular consumption of DRG by Nigerians might present potential health hazards. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Aflatoxins in Nigerian dry‐roasted groundnuts

Nutrition & Food Science, Volume 34 (6): 4 – Dec 1, 2004

Loading next page...
 
/lp/emerald-publishing/aflatoxins-in-nigerian-dry-roasted-groundnuts-pwnO9BtPqd
Publisher
Emerald Publishing
Copyright
Copyright © 2004 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
D.O.I.
10.1108/00346650410568336
Publisher site
See Article on Publisher Site

Abstract

Samples of dry‐roasted groundnuts purchased from street hawkers, markets and retail shops in southwestern Nigeria were analysed for moisture content, fungal populations and aflatoxin contamination. The moisture content varied from 2.1 to 3.6 per cent, while the mould counts using the dilution plating method ranged from 2.9 × 10 2 to 6.3 × 10 2 colony‐forming units per gram in samples. Aflatoxin B 1 was found in 64.2 per cent of samples with a mean of 25.5 ppb. Aflatoxins B 2, G 1 and G 2 were detected in 26.4, 11.3 and 2.8 per cent of the samples with mean levels of 10.7, 7.2 and 8 ppb respectively in contaminated samples. It is concluded that the regular consumption of DRG by Nigerians might present potential health hazards.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Dec 1, 2004

Keywords: Nuts (Food); Fungi; Nigeria

References

  • Effect of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts
    Adebiyi, A.P.; Adeyemi, I.A.; Olorunda, A.O.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off