Length of Fermentation and Detection Methods of Aflatoxin Bi During Fermentation of Maize into "Ogi"
Abstract
The length of fermentation and detection methods of aflatoxins in fermented maize (Ogi) was investigated. Theeffect of spontaneous fermentation and storage under refrigeration temperature (4oC) and ambient tropicalcondition (28oC) was studied in the first experiment. Levels of aflatoxin as high as 50μg/kg was recorded forthe control sample. Aflatoxins present in the maize grains persisted after 24 to 48 hours period of fermentation.However, there was a 50% reduction after 72 hours of fermentation of maize ( 50 μg kg -1 to 25 μg kg –1 ) whichwas statistically significant at P = 0.05 using thin layer chromatography. Analysis of the bran showed that therewas no adsorption of aflatoxin at 24 and 48 hours of fermentation. There was 50% adsorption of aflatoxin to thebran from the fermented maize grains after 72h fermentation period. Organisms isolated from fermented maizegrains were Corynebacterium spp., Fusarium spp., Aspergillus spp., Penicillium spp., Lactobacillus spp.,Leucosnostoc spp., Lactococcus spp. The pH values of 0-72h fermented maize grains range between 2.95 and6.85. There was no effect of storage on aflatoxin content of ogi at ambient and refrigeration temperatures.Maximum degradation of aflatoxin was after 72 hours and over 95% degradation was achieved. Lactic acidbacteria count range from zero to 9 x104 cfu/g while fungal count decreased from 12 x 104 to 2 x 104 cfu/g.Titrable acidity increased from 0.124M to 0.169M while pH values de
Author(s)
Oluwafemi F. , M. C. Ikeowa
Full Text | Article Number: NJM_14_22_17
