ABSTRACT
Afltoxin are known to be carcinogenic, therefore the consumption of food contaminated with fungi producing these toxins is of potential health risk. Ten (10) samples of raw dry maize and rice were collected randomly from Ago-Iwoye market in sterile sample bags. Fungi were isolated from the sample using standard microbiology procedure while aflatoxins were detected with high performance liquid chromatography (HPLC). The microbial load in maize sample was in the range 3.4 – 5.2 x 103cfu/g while that of rice was 6.0 – 7.1 x 103cfu/g. The moisture content and pH was in the range 18 – 22% and 6.4 – 6.8 respectively for maize and 16 – 18% and 6.0 – 6.9 for rice. Fungi isolated and identified with their percentage occurrence were: Aspergillus flavus (27.6%), Aspergillus niger (24.1%), Fusarium spp. (17.2%), Acremonium spp. (13.8%), Aspergillus parasiticus (10.3%) and Aspergillus tamarii 6.9%). Aflatoxin B1 was not detected in both maize and rice samples while aflatoxin B2 had the highest concentration of 154.83µg/kg in maize followed by G1 with 132.75µg/kg. For rice, the aflatoxin with the highest concentration was G2 with 51.92 µg/kg followed by B2 with 47.39 µg/kg. This research has showed that some maize and rice retailed in Ago-Iwoye contains aflatoxins which are of potential health hazard to consumers of these foods.
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Aim and Objectives
1.2.1 Specific Aim
1.2.2 General Objectives
1.3 Justification of the Study
CHAPTER TWO: Literature Review
2.1 What are Aflatoxins?
2.2 History of Aflatoxin
2.3 Factors Promoting Contamination of Aflatoxin
2.4 Aflatoxin in Maize
2.5 Aflatoxin in Rice
2.6 Management of Aflatoxin in Maize and Rice
CHAPTER THREE: Materials and Methods
3.1 Sample Collection
3.2 Sterilization of Glassware
3.3 Media Preparation
3.4 Isolation of Fungi
3.5 Identification of fungi
3.6 Determination of Moisture Content and pH of Samples
3.6.1 Moisture Content
3.6.2 pH Content
3.6.3 Assay for Aflatoxins in Samples
3.7 Statistical Analysis
CHAPTER FOUR: Results
CHAPTER FIVE: Discussion, Conclusion and Recommendations
5.1 Discussion
5.2 Conclusion
5.3 Recommendations
References
Appendices
