713
Views
0
CrossRef citations to date
0
Altmetric
Food Science & Technology

Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize

, , , &
Article: 2297516 | Received 08 Jun 2023, Accepted 16 Dec 2023, Published online: 18 Jan 2024

References

  • Adegoke, G. O., Otumu, E. J., & Akanni, A. O. (1994). Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ‘tuwo’ and ‘ogi’: Two cereal-based products. Plant Foods for Human Nutrition, 45(2), 1–13. https://doi.org/10.1007/BF01088468
  • Adisa, A. M., & Enujiugha, V. N. (2020). Microbiology and safety of ogi fermentation: A review. European Journal of Nutrition & Food Safety, 12(5), 90–100. https://doi.org/10.9734/ejnfs/2020/v12i530231
  • Amare, M. G., & Keller, N. P. (2014). Molecular mechanisms of Aspergillus flavus secondary metabolism and development. Fungal Genetics and Biology: FG & B, 66, 11–18. https://doi.org/10.1016/j.fgb.2014.02.008
  • Andrew, H. S., Kudzayishe, J. M., & Nozipo, N. (2011). Aflatoxin carryover during large scale peanut butter production. Food and Nutrition Sciences.
  • Arzandeh, S., & Jinap, S. (2011). Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling. International Journal of Food Science & Technology, 46(3), 485–491. https://doi.org/10.1111/j.1365-2621.2010.02514.x
  • Assaye, M. A., Gemeda, N., & Weledesemayat, G. T. (2016). Aspergillus species and aflatoxin contamination of pre and post-harvest maize grain in west Gojam, Ethiopia. Journals of Food Science and Nutrition, 2, 13–18.
  • Association of Official Analytical Chemists. (2006). Natural toxins. Official methods of analysis. Current through Revision (Vol. 1, 18th ed.). AOAC International.
  • Assohoun, M. C., Djeni, T. N., Koussémon-Camara, M., & Brou, K. (2013). Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food and Nutrition Sciences, 04(11), 1120–1127. https://doi.org/10.4236/fns.2013.411146
  • Atanda, O. O., & Olopade, T. A. (2013). Effect of lemon grass (Cymbopogon citratus (DC.) Stapf.) treatments on Aspergillus flavus (SGS-421) infestation and aflatoxin B1 content of maize grains. International Food Research Journal, 20(4), 1933–1939.
  • Ayele, M., Haile, D., Alonso, S., Sime, H., Abera, A., Balcha, K. H., Roba, K. T., Guma, G. T., & Endris, B. S. (2022). Aflatoxin exposure among children of age 12–59 Months in Butajira District, South-Central Ethiopia: A community based cross-sectional study. BMC Pediatrics, 22(1), 326. https://doi.org/10.1186/s12887-022-03389-w
  • Ayelign, A., Woldegiorgis, A. Z., Adish, A., De Boevre, M., Heyndrickx, E., & De Saeger, S. (2017). Assessment of aflatoxin exposure among young children in Ethiopia using urinary biomarkers. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 34(9), 1606–1616. https://doi.org/10.1080/19440049.2017.1350290
  • Besrat, A., & Gebre, P. (1981). A preliminary study on the aflatoxin content of selected Ethiopian foods. Ethiopian Medical Journal, 19(2), 47–52.
  • Beyene, A. A., Woldegiorgis, A. Z., Adish, A. A., De Saeger, S., & Tolossa, A. L. (2016). Assessment of mothers’ knowledge and practice towards aflatoxin contamination in complementary foods in Ethiopia: From pre-harvest to household. World Mycotoxin Journal, 9(4), 535–544. https://doi.org/10.3920/WMJ2016.2088
  • Boshe, B., Gebremedhin, S., Alemayehu, F., Eshete, M., Taye, M., & Stoecker, B. J. (2020). Aflatoxin exposure among lactating women in southern Ethiopia. Food Science & Nutrition, 8(12), 6738–6745. https://doi.org/10.1002/fsn3.1968
  • Bullerman, L. B., & Bianchini, A. (2014). Good food-processing techniques: Stability of mycotoxins in processed maize-based foods. In: J. F. Leslie & A. F. Logrieco (Eds.), Mycotoxin Reduction in Grain Chains (pp. 89–100). Ames, Iowa, USA: Wiley Blackwell.
  • Chandrasekharan, N. S., Kumar, B. R., Kesavan, N., Kalaigandhi, V., & Menon, K. R. K. (2014). Detection of aflatoxin production by fungi in spice samples using HPLC and direct visual cultural methods. Innovative Romanian Food Biotechnology, 14, 1–12.
  • Chang, P. K., Hua, S. S. T., Sarreal, S. B. L., & Li, R. W. (2015). Suppression of aflatoxin biosynthesis in Aspergillus flavus by 2-phenylethanol is associated with stimulated growth and decreased degradation of branched-chain amino acids. Toxins, 7(10), 3887–3902. https://doi.org/10.3390/toxins7103887
  • Diedhiou, P. M., Ba, F., Kane, A., & Mbaye, N. (2012). Effect of different cooking methods on aflatoxin fate in peanut products. African Journal of Food Science and Technology, 3(12), 53–58.
  • Ekpa, O., Palacios-Rojas, N., Kruseman, G., Fogliano, V., & Linnemann, A. R. (2018). Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes. Global Food Security, 17, 48–56. https://doi.org/10.1016/j.gfs.2018.03.007
  • Ekpa, O., Palacios-Rojas, N., Kruseman, G., Fogliano, V., & Linnemann, A. R. (2019). Sub-Saharan African maize-based foods-processing practices, challenges and opportunities. Food Reviews International, 35(7), 609–639. https://doi.org/10.1080/87559129.2019.1588290
  • Fandohan, P., Zoumenou, D., Hounhouigan, D. J., Marasas, W. F. O., Wingfield, M. J., & Hell, K. (2005). Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin. International Journal of Food Microbiology, 98(3), 249–259. https://doi.org/10.1016/j.ijfoodmicro.2004.07.007
  • Farahmandfar, R., & Tirgarian, B. (2020). Degradation of aflatoxins and tocopherols in peanut (Arachis hypogaea): Effect of aflatoxin type, time and temperature of roasting. Drying Technology, 38(16), 2182–2189. https://doi.org/10.1080/07373937.2019.1687513
  • Fardiaz, S. (1997). Mycotoxin contamination of grains–A review of research in Indonesia. In E. Highley & G. I. Johnson (Eds.), Proc. of the 17th ASEAN Technical Seminar on Grain Post-Harvest Technology in Lumut, Perak Malaysia AGPP, Bangkok (pp. 112–119). ACIAR Technical Reports Series.
  • Fasiha, R., Basappa, S. C., & Murthy, V. S. (1979). Destruction of aflatoxin in rice by different cooking methods. Journal of Food Science and Technology, India, 16(3), 111–112.
  • Fufa, H., Akalu, G., Wondimu, A., Taffesse, S., Gebre, T., Schlosser, K., Noetzold, H., & Henle, T. (2003). Assessment of protein nutritional quality and effects of traditional processes: A comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars. Die Nahrung, 47(4), 269–273. https://doi.org/10.1002/food.200390063
  • Galano, T., Fininsa, C., & Bultosa, G. (2008). Effects of net blotch (Pyrenophora teres) on malt barley yield and grain quality at Holeta. Central Ethiopia. East African Journal of Science, 2(2), 150–158.
  • Gebreegziabher, T., Dean, M., Elias, E., Tsegaye, W., & Stoecker, B. J. (2022). Urinary aflatoxin M1 concentration and its determinants in school-age children in Southern Ethiopia. Nutrients, 14(13), 2580. https://doi.org/10.3390/nu14132580
  • Gebremedhin, E. Z., Ararso, A. B., Borana, B. M., Kelbesa, K. A., Tadese, N. D., Marami, L. M., & Sarba, E. J. (2022). Isolation and identification of Staphylococcus aureus from milk and milk products, associated factors for contamination, and their antibiogram in Holeta, Central Ethiopia. Veterinary Medicine International, 2022, 6544705–6544713. https://doi.org/10.1155/2022/6544705
  • Geyid, A., & Maru, A. (1987). A survey of aflatoxin contents in maize, sorghum. Ethiopian Journal of Health Development, 2(1), 59–70.
  • Hwang, J. H., & Lee, K. G. (2006). Reduction of aflatoxin B1 contamination in wheat by various cooking treatments. Food Chemistry, 98(1), 71–75. https://doi.org/10.1016/j.foodchem.2005.04.038
  • Jalili, M. (2016). A review on aflatoxins reduction in food. Iranian Journal of Health, Safety and Environment, 3(1), 445–459.
  • Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549–554. https://doi.org/10.1002/jsfa.3491
  • Kamimura, H. (1999). Removal of mycotoxins during food processing. Mycotoxins, 1999(Suppl2), 88–94. https://doi.org/10.2520/myco1975.1999.Suppl2_88
  • Karlovsky, P., Suman, M., Berthiller, F., De Meester, J., Eisenbrand, G., Perrin, I., Oswald, I. P., Speijers, G., Chiodini, A., Recker, T., & Dussort, P. (2016). Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research, 32(4), 179–205. https://doi.org/10.1007/s12550-016-0257-7
  • Kaushik, G. (2015). Effect of processing on mycotoxin content in grains. Critical Reviews in Food Science and Nutrition, 55(12), 1672–1683. https://doi.org/10.1080/10408398.2012.701254
  • Klich, M. A. (2002). Identification of common Aspergillus species. Centralbureau voor Shimmelcultures.
  • Kortei, N. K., Annan, T., Akonor, P. T., Richard, S. A., Annan, H. A., Kyei-Baffour, V., Akuamoa, F., Akpaloo, P. G., & Esua-Amoafo, P. (2021). The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana. Scientific Reports, 11(1), 4295. https://doi.org/10.1038/s41598-021-83751-7
  • Leslie, J. F., & Logrieco, A. (Eds.). (2014). Mycotoxin reduction in grain chains. John Wiley & Sons.
  • Liu, X., Guan, X., Xing, F., Lv, C., Dai, X., & Liu, Y. (2017). Effect of water activity and temperature on the growth of Aspergillus flavus, the expression of aflatoxin biosynthetic genes and aflatoxin production in shelled peanuts. Food Control, 82, 325–332. https://doi.org/10.1016/j.foodcont.2017.07.012
  • Mamo, K., Shewarega, Y., & Melese, A. (2023). Determination of levels of aflatoxin in maize produced from Shebelle Zone, Somali Regional State, Eastern Ethiopia using UHPLC. Chemical Sciences Journal, 14(1), 1–6.
  • Mann, G. E., Codifer, L. P., & Dollear, F. G. (1967). Effect of heat on aflatoxins in oilseed meals. Journal of Agricultural and Food Chemistry, 15(6), 1090–1092. https://doi.org/10.1021/jf60154a013
  • Martins, L. M., Sant’Ana, A. S., Iamanaka, B. T., Berto, M. I., Pitt, J. I., & Taniwaki, M. H. (2017). Kinetics of aflatoxin degradation during peanut roasting. Food Research International, 97, 178–183. https://doi.org/10.1016/j.foodres.2017.03.052
  • Matumba, L., Monjerezi, M., Chirwa, E., Lakudzala, D., & Mumba, P. (2009). Natural occurrence of AFB1 in maize and effect of traditional maize flour production on AFB1 reduction, in Malawi. African Journal of Food Science, 3(12), 413–425.
  • Medina, A., Rodriguez, A., & Magan, N. (2014). Effect of climate change on Aspergillus flavus and aflatoxin B1 production. Frontiers in Microbiology, 5, 348. https://doi.org/10.3389/fmicb.2014.00348
  • Méndez-Albores, A., De Jesús-Flores, F., Castañeda-Roldan, E., Arámbula-Villa, G., & Moreno-Martínez, E. (2004). The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation. Journal of Food Engineering, 65(4), 585–589. https://doi.org/10.1016/j.jfoodeng.2004.02.024
  • Mir, S. A., Dar, B. N., Shah, M. A., Sofi, S. A., Hamdani, A. M., Oliveira, C. A. F., Hashemi Moosavi, M., Mousavi Khaneghah, A., & Sant’Ana, A. S. (2021). Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 148, 111976. https://doi.org/10.1016/j.fct.2021.111976
  • Mohammed, A., Seid, A., Terefe, H., Cervini, C., & Verheecke-Vaessen, C. (2022). Harvest and post-harvest handling practices associated with fumonisin B1 contamination in maize (Zea mays L.): Dietary exposure and risk characterization in eastern Ethiopia. Mycotoxin Research, 38(4), 275–287. https://doi.org/10.1007/s12550-022-00468-w
  • Mutungi, C. M. (2006). [Effects of dehulling maize grains and treatment with chemical additives on the levels of aflatoxins during muthokoi making and preparation] [Doctoral dissertation]. University of Nairobi.
  • Njapau, H., Muzungaile, E. M., & Changa, R. C. (1998). The effect of village processing techniques on the content of aflatoxins in corn and peanuts in Zambia. Journal of the Science of Food and Agriculture, 76(3), 450–456. https://doi.org/10.1002/(SICI)1097-0010(199803)76:3<450::AID-JSFA970>3.0.CO;2-L
  • Ogunsanwo, B. M., Faboya, O. O. P., Idowu, O. R., Lawal, O. S., & Bankole, S. A. (2004). Effect of roasting on the aflatoxin contents of Nigerian peanut seeds. African Journal of Biotechnology, 3(9), 451–455. https://doi.org/10.5897/AJB2004.000-2096
  • Park, J. W., & Kim, Y. B. (2006). Effect of pressure cooking on aflatoxin B1 in rice. Journal of Agricultural and Food Chemistry, 54(6), 2431–2435. https://doi.org/10.1021/jf053007e
  • Pérez-Flores, G. C., Moreno-Martínez, E., & Méndez-Albores, A. (2011). Effect of microwave heating during alkaline-cooking of aflatoxin contaminated maize. Journal of Food Science, 76(2), 48–52. https://doi.org/10.1111/j.1750-3841.2010.01980.x
  • Pluyer, H. R., Ahmed, E. M., & Wei, C. I. (1987). Destruction of aflatoxins on peanuts by oven-and microwave-roasting. Journal of Food Protection, 50(6), 504–508. https://doi.org/10.4315/0362-028X-50.6.504
  • Ranum, P., Peña-Rosas, J. P., & Garcia-Casal, M. N. (2014). Global maize production, utilization, and consumption. Annals of the New York Academy of Sciences, 1312(1), 105–112. https://doi.org/10.1111/nyas.12396
  • Reddy, K. R. N., Raghavender, C. R., Salleh, B., Reddy, C. S., & Reddy, B. N. (2011). Potential of aflatoxin B1 production by Aspergillus flavus strains on commercially important food grains. International Journal of Food Science & Technology, 46(1), 161–165. https://doi.org/10.1111/j.1365-2621.2010.02468.x
  • Roby, M. H., & Samah, A. (2018). Aflatoxin contamination, phenolic contents concentration in tigernuts as affected by traditional household processes. Egyptian Journal of Food Science, 46, 189–196.
  • Rustom, I. Y. (1997). Aflatoxin in food and feed: Occurrence, legislation and inactivation by physical methods. Food Chemistry, 59(1), 57–67. https://doi.org/10.1016/S0308-8146(96)00096-9
  • Ryu, D., Bianchini, A., & Bullerman, L. B. (2008). Effects of processing on mycotoxins. Stewart Postharvest Review, 4(6), 1–7.
  • Samapundo, S., Devlieghere, F., Geeraerd, A. H., De Meulenaer, B., Van Impe, J. F., & Debevere, J. (2007). Modelling of the individual and combined effects of water activity and temperature on the radial growth of Aspergillus flavus and A. parasiticus on corn. Food Microbiology, 24(5), 517–529. https://doi.org/10.1016/j.fm.2006.07.021
  • Scott, P. M. (1984). Effects of food processing on mycotoxins. Journal of Food Protection, 47(6), 489–499. https://doi.org/10.4315/0362-028X-47.6.489
  • Shekhar, M., Singh, N., Dutta, R., Kumar, S., & Mahajan, V. (2017). Comparative study of qualitative and quantitative methods to determine toxicity level of Aspergillus flavus isolates in maize. PLoS One, 12(12), e0189760. https://doi.org/10.1371/journal.pone.0189760
  • Sipos, P., Peles, F., Brassó, D. L., Béri, B., Pusztahelyi, T., Pócsi, I., & Győri, Z. (2021). Physical and chemical methods for reduction in aflatoxin content of feed and food. Toxins, 13(3), 204. https://doi.org/10.3390/toxins13030204
  • Stoloff, L., Trucksess, M., Anderson, P. W., Glabe, E. F., & Aldridge, J. G. (1978). Determination of the potential for mycotoxin contamination of pasta products. Journal of Food Science, 43(1), 228–230. https://doi.org/10.1111/j.1365-2621.1978.tb09778.x
  • Stoloff, L., & Trucksess, M. W. (1981). Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal. Journal - Association of Official Analytical Chemists, 64(3), 678–680.
  • Sultana, B., Naseer, R., & Nigam, P. (2015). Utilization of agro-wastes to inhibit aflatoxins synthesis by Aspergillus parasiticus: A biotreatment of three cereals for safe long-term storage. Bioresource Technology, 197, 443–450. https://doi.org/10.1016/j.biortech.2015.08.113
  • Torres, P., Guzmán-Ortiz, M., & Ramírez-Wong, B. (2001). Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes. Journal of Agricultural and Food Chemistry, 49(6), 2825–2829. https://doi.org/10.1021/jf0007030
  • Uka, V., Cary, J. W., Lebar, M. D., Puel, O., De Saeger, S., & Diana Di Mavungu, J. (2020). Chemical repertoire and biosynthetic machinery of the Aspergillus flavus secondary metabolome: A review. Comprehensive Reviews in Food Science and Food Safety, 19(6), 2797–2842. https://doi.org/10.1111/1541-4337.12638
  • U.S. Food and Drug Administration. (2002). Investigative operations manual.
  • Wanjiru, J. W., Imungi, J. K., & Njue, L. G. (2020). Moisture and aflatoxin contents of Kenyan market peanuts and decontamination with water, lime and ultraviolet radiation treatments. Asian Food Science Journal, 17(1), 48–57. https://doi.org/10.9734/afsj/2020/v17i130185
  • Worku, A. F., Abera, M., Kalsa, K. K., Subramanyam, B., & Habtu, N. G. (2019). Occurrence of mycotoxins in stored maize in Ethiopia. Ethiopian Journal of Agricultural Sciences, 29(2), 31–43.
  • Yahl, K. R., Watson, S. A., Smith, R. J., & Barabolok, R. (1971). Laboratory wet-milling of corn containing high levels of aflatoxin and a survey of commercial wet-milling products. Cereal Chemistry, 48(4), 385–391.
  • Yang, Q. (2019). Decontamination of aflatoxin B1. In X. D. Long (Ed.), Aflatoxin B1 occurrence, detection and toxicological effects (pp. 177–190). London, UK: InTechOpen.
  • Yazdanpanah, H., Mohammadi, T., Abouhossain, G., & Cheraghali, A. M. (2005). Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 43(7), 1135–1139. https://doi.org/10.1016/j.fct.2005.03.004
  • Yilma, S., Sadessa, K., & Kebede, D. (2019). Fungal infections and aflatoxin contamination in maize grains collected from west showa and east wallega zones, Ethiopia. International Journal of Current Research and Review, 11(21), 16–22. https://doi.org/10.31782/IJCRR.2019.11213
  • Yu, J., Fedorova, N. D., Montalbano, B. G., Bhatnagar, D., Cleveland, T. E., Bennett, J. W., & Nierman, W. C. (2011). Tight control of mycotoxin biosynthesis gene expression in Aspergillus flavus by temperature as revealed by RNA-Seq. FEMS Microbiology Letters, 322(2), 145–149. https://doi.org/10.1111/j.1574-6968.2011.02345.x