EFFECTS OF SOLID STATE FERMENTATION ON AFLATOXIN LEVEL IN MAIZE GRUEL ‘OGI’ FROM IBOM PLAZA IN UYO, AKWA IBOM STATE
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Abstract
Maize Gruel ‘Ogi’ is a common weaning food in Akwa Ibom State, Nigeria. The fermented Ogi is equally prone to mycotoxin contamination. This work was conducted to investigate the Effect of Solid State Fermentation using Aspergillus niger on the Aflatoxins Level of Maize gruel from Ibom Plaza in Uyo, Akwa Ibom State. Maize gruel used was sourced from Ibom Plaza in Uyo, Akwa Ibom State (latitudes 4° 32’N and 5°33’N, and longitudes 7°25’E and 8°25’E). Fungi were isolated from the maize gruel at the Department of Botany and Ecological Studies, University of Uyo and were identified using morphology. Maize gruel was fermented under solid state using Aspergillus niger. There were two treatments namely, the fermented maize gruel and the unfermented maize gruel. Each treatment had four replicates that were screened for Aflatoxins B1, B2, G1 and G2 in the maize gruel at the Plant Pathology Laboratory, IITA, Ibadan. Aflatoxins screening was done using Thin Layer Chromatography (TLC) with scanning densitometera (camag TLC’s scanner 3, ISO 9001, Reg. No. 11668 – 01). The data obtained were analyzed using T- test and the mean were separated using Least Significance Difference at 5% Confidence Interval LSD-test. The results indicated that two predominant fungi namely, Aspergillus niger and Aspergillus flavus were Isolated from the maize gruel. Screening for Aflatoxins showed significantly higher (P < 0.05) level of AFB1 in the fermented maize gruel (9.83±0.17) compared to unfermented maize gruel (46.67±12.41) and also significantly higher (p < 0.05) level of AFB2 in fermented maize gruel (0.00 ± 0.00) compared to the unfermented one (16.67±8.82). AFG1 and AFG2 were below detection limit from the result. Fermentation of the maize gruel with Aspergillus niger caused a significant reduction (P < 0.05) in the amounts of AFB1 and AFB2 evaluated. Aflatoxins B1 and B2 are the major dangerous mycotoxins present in corn which pose serious illness to man. There is therefore a need to introduce the use of Aflasafe product to eliminate Aflatoxins in our crop in other to have efficient productivity and good health. Results from the present study therefore positions the fermented form of this weaning food as a good source for consumption.
Table of contents
Back Cover – – – – – – – – – i
Cover Page – – – – – – – – – ii
Certification – – – – – – – – – iii
Dedication – – – – – – – – – iv
Acknowledgments – – – – – – – – v
Abstract – – – – – – – – – vi
Table of Contents – – – – – – – – vii
List of Tables and Diagrams (Plates) – – – – – – viii
CHAPTER ONE: INTRODUCTION
1.1 Background of Study – – – – – – – 1
1.2 Significance of Study – – – – – – – 2
1.3 Aims and Objectives of the Study – – – – – 3
CHAPTER TWO
2.1 Literature Review – – – – – – – 4
2.2 Maize – – – – – – – – – 4
2.3 Maize gruel (Ogi) – – – – – – – 6
2.4 Mycotoxins – – – – – – – – 10
2.4.1 Aspergillus – – – – – – – – 15
2.4.2 Aflatoxins – – – – – – – – 16
Chapter three
3.1 Materials and Methods – – – – – – 25
3.1.1 CAMAG TLC Scanner 3 – – – – – – 27
3.2 Collection of Samples – – – – – – 30
3.2.1 Media Preparation – – – – – – – 30
3.2.2 Extraction of Aflatoxins from Maize Chaff Sample – – – 32
3.2.3 Reconstitution Stage of the Dried Extract – – – – 34
3.2.4 Quantification – – – – – – – 34
3.2.5 Development Stage – – – – – – – 35
3.2.6 Viewing Stage – – – – – – – – 35
3.3 Analysis of Data – – – – – – – 35
CHAPTER FOUR: RESULT
4.1 Isolation – – – – – – – – 36
4.1.2 Aflatoxins in Maize gruel – – – – – – 36
4.1.3 Screening for Aflatoxin – Producing aspergilli – – – 38
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Discussion – – – – – – – – 39
5.2 Conclusion – – – – – – – – 41
5.3 Recommendations – – – – – – – 42
References – – – – – – – – 43
Appendices – – – – – – – – 51
CHAPTER ONE
INTRODUCTION
1.1 Background of study
Maize (Zea mays) is one of the main sources of cereals for food, forage and processed industrial products (Kogbe and Adediran, 2003). World production of maize is around 790 million tones and it serves as a staple food providing more than one-third of the calories and proteins in some countries (Kogbe and Adediran, 2003). Processing of food relies on a series of preservative technologies developed to enhance quality, safety, and acceptability, one of which is fermentation. Fermentation is the oxidation of carbohydrates to produce a wide range of products principally alcohol, organic acids and carbon dioxide through microbial activities (Ross et al.,, 2002). Fermentation being a low-cost technology improves the digestibility and functionality of foods and facilitates food detoxification (Oyewole, 1997). The most popular in this regard is yeast (e.g Saccharomyces cerevisae) in brewing and bread making (Seidl, 2006). Another way in which fungi mare used industrially is in the production of Cheese which is inoculated with Penicillium camembertii (Seidl, 2006). Aspergillus niger is also used in a large scale fermentation to produce Citric acid which is a major ingredient in sodas and soft drinks. It is well established that maize grain can be invaded by fungi, which generally cause losses. Moreover, some of the fungi associated with maize are known to contaminate the grain with mycotoxins posing serious hazard to consumer health. On the basis of adverse effects on human and animal health and widespread contamination, aflatoxins, are considered as the most important mycotoxins on a worldwide scale (Miller, 2008).
Mycotoxins are mainly secondary fungal metabolites that have the ability to negatively influence human and animal health (Smith et al.,, 1995). Mycotoxicoses refer to diseases of humans and animals that are caused by the ingestion of foodstuffs contaminated with mycotoxins. These are low molecular weight chemical compounds, which are not necessarily detected by antigens and, hence, produce no obvious symptoms initially (Pitt, 2009). This is why mycotoxins are sometimes referred to as insidious poisons (Pitt, 2009). Based on (FAO, 2004), the mycotoxins that are most important globally are aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone and some trichothecenes such as deoxynivalenol. Fungi and mycotoxins also result in environmental pollution, health hazard and affects the natural ecological balance (Yassin et al., 2011).
1.2 SIGNIFICANCE OF STUDY
Maize gruel which is one of the staple feed for residents of Uyo and mostly weaning babies would be detrimental to human health if contaminated by fungi especially, Aspergillus niger. This may be due to contamination by unhygienic conditions of the environment during processing, storage and further exposure to the market where this product (Ogi) is sold. Thus, rendering it unhealthy for consumers.
1.3 Aims and Objectives of the Study OF Maize gruel
The main aim of this research work was to assess the effect of solid state fermentation using Aspergillus niger on Aflatoxins level in maize gruel from Ibom Plaza in Uyo, Akwa Ibom State.
Its specific objectives are:
- To determine the types of fungi associated with maize gruel from an open Market in Uyo.
- To assess the mycotoxin content in the fermented and unfermented maize gruel
- To access the effect of Solid State Fermentation (SSF) on the Aflatoxin content of the maize gruel.
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