TRENDS IN TOTAL AFLATOXINS AND NUTRITIONAL IMPACT OF TRITICUM SPP DURING FERMENTATION OF KUNUN-ZAKI; A NIGERIA SORGHUM BICOLOR BASED NON-ALCOHOLIC BEVERAGE.

Life Sciences-Microbiology

Abstract

Moulds secondary metabolites such as aflatoxins are carcinogenic when consumed in food and feed. The aim of this research was to assess total aflatoxin decontamination from contaminated wheat-sorghum composite used for ``kunun-zaki`` production. The cereal composite; wholesome Triticum spp and Sorghum bicolor were blended to a different percentage ratio (5, 7.5 and 10 %). Naturally aflatoxin contaminated cereals were also blended with wholesome Sorghum bicolor to 1,2 and 3%. The various blends were batch fermented at ambient temperature in open fermentors to produce Kunun-zaki. Enzyme Linked immunosorbent assay (ELISA) was used to detect and quantify total aflatoxins. Increasing the percentage of naturally aflatoxin contaminated cereal correlated  well  with  increase  in total  aflatoxin contents.  However,  there was  no significant difference  (P>0.05) between the  total aflatoxin levels in the different  stages of kunun-zaki production. The mean total aflatoxin decontamination  was 18.9% and 52.9% for kunun-zaki stored  at  4  and  28±2oC.  The  protein  content  increased  significantly  (2.72-4.90%)  as  the percentage wheat substitution  increased from 5, 7.5, and 10%. From this research, aflatoxin decontamination  through  fermentation  of  the  beverage  is  not  significantly  higher  and  the aflatoxin contaminated cereals could serve as an inoculum of its toxic content into kunun-zaki, consequently, it’s likely health threats to consumers. There is a need for awareness on the quality of raw material for kunun-zaki production.