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Production of aflatoxin by Aspergillus flavus (UBMI) in some Nigerian indigenous beverages and foodstuffs

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Abstract

Sixteen samples of some Nigerian indigenous beverages and foodstuffs were analyzed for their aflatoxin content. All the eight samples of beverages tested were found to be contaminated with aflatoxin.

Of the eight samples of foodstuffs tested, all contained aflatoxin except ewedu, dawadawa and shoko yokoto.

All the beverages used as culture media for Aspergillus flavus (UBMI) supported the growth of the fungus and aflatoxin elaboration.

A. flavus was found to grow luxuriantly on all samples of foodstuffs, except dawadawa. However, growth of the fungus on foodstuffs was not synonymous with aflatoxin production.

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Authors and Affiliations

  1. Department of Biochemistry, University of Benin, Benin City, Nigeria

    T. C. Alozie, C. N. Rotimi & B. B. Oyibo

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  1. T. C. Alozie
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  2. C. N. Rotimi
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  3. B. B. Oyibo
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Alozie, T.C., Rotimi, C.N. & Oyibo, B.B. Production of aflatoxin by Aspergillus flavus (UBMI) in some Nigerian indigenous beverages and foodstuffs. Mycopathologia 70, 125–128 (1980). https://doi.org/10.1007/BF00443079

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