Evaluation of Aflatoxin M1 Residues in Cow's Milk Sold in the Communes of Ouagadougou and Dedougou (Burkina Faso)
Kiessoun Konaté,
Balamoussa Santara,
Dominique Ouryagala Sanou,
Mamoudou Hama Dicko
Issue:
Volume 4, Issue 2, December 2020
Pages:
17-21
Received:
17 September 2020
Accepted:
5 October 2020
Published:
11 December 2020
DOI:
10.11648/j.ajqcms.20200402.11
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Abstract: Aflatoxins B1 mainly produced by Aspergillus flavus and Aspergillus parasiticus. Indeed, aflatoxins B1 (AFB1) are mycotoxins that can contaminate a wide variety of foods. The ingestion of food contaminated with farm animals may result in the alteration of their health and zootechnical performance as well as a food safety problem related to the presence of aflatoxin M1 residues (AFM1) in the products animals, especially milk. In humans, aflatoxins, especially AFM1, found mostly in milk, have a hepatotoxic, carcinogenic, immunotoxic effect and also impair the functioning of reproductive organs. It is for this reason that the present study was initiated to evaluate the residues of aflatoxin M1 in the cow's milk sold in the communes of Ouagadougou and Dedougou. A collection of 16 and 20 samples was carried out respectively in the cities of Dedougou and Ouagadougou. Chromatographic analysis by HPLC of our samples showed an absence of aflatoxin M1 in both localities. A comparison of our results with the standard set by the European Commission (EC) shows that our samples have good quality. These results could be justified by the good quality of cow's food. In view of these results, farmers should be encouraged to adopt and continue a healthy diet of draft cows for a better valorization of local milk.
Abstract: Aflatoxins B1 mainly produced by Aspergillus flavus and Aspergillus parasiticus. Indeed, aflatoxins B1 (AFB1) are mycotoxins that can contaminate a wide variety of foods. The ingestion of food contaminated with farm animals may result in the alteration of their health and zootechnical performance as well as a food safety problem related to the pres...
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Evaluation of the Antinutritional and Nutritional Composition of Five Nigerian Spices
Dodo Juliet Dingtsen,
Okugo Bartholomew,
Salami Sunday John,
Eseyin Anthonia Eyitayo,
Ogah Ekirigwe
Issue:
Volume 4, Issue 2, December 2020
Pages:
22-27
Received:
26 September 2020
Accepted:
15 October 2020
Published:
25 January 2021
DOI:
10.11648/j.ajqcms.20200402.12
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Abstract: Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Piper guineensce), Negro pepper (Xylopia aethiopica), Scent leaf (Ocimum gratissimum), Castor plant (Ricinus communis) and Hariknot plant (Pergularia deamia). The crude were extracted using standard methods and subjected to phytochemical screening. The results indicated the presence of Alkaloids, Flavonoids, Tannins, Phenols and Steroids. Cardiac Glycosides and Terpenoids were present in Piper guineense, Xylopia aethiopica and Ocimum gratissimum, but absent in Recinus communis and Pergularia deamia. Resin was present in Xylopia aethiopica but absent in the other four extracts. Saponins was present in Piper guineense, Ocimmum gratissimum, Pergularia daemia and Ricinus communis, but absent in Xylopia aethiopica. Proximate analysis result revealed a percentage moisture content of 9.20±0.03% in Piper guineense, 8.80±1.10% in Xylopia aethiopica, 11.90±0.01% in Ocimum gratissimum, 6.90±0.02% in Ricinus communis and 8.80±0.03% Pergularia deamia, percentage ash (1.12±0.04 to 3.46±0.03%), percentage crude fat (2.80±0.03 to 48.16±0.02%), percentage crude fibre (13.00±0.09 to 15.50±0.55%), percentage crude protein (4.81±0.02 to 14.43±0.12%), total percentage carbohydrate (19.38±0.10 to 67.10±0.04%). The Vitamin analysis indicated that, Vitamin A (54.99±0.02 to 94.54±0.11 mg/100g), Vitamin C (1.32±0.36 to 4.97±0.03 mg/100g), and Vitamin E (2.27±0.81 to 5.18±0.03 mg/100g). The elemental analysis showed that Calcium (378.95±0.10 to 6,710.53±0.10 mg/kg), Potassium (400.00±0.32 to 3,000.00+0.32 mg/kg), Manganese (46.32±0.32 to 219.65±0.23 mg/kg), Iron (127.63±0.02 to 417.60±0.04 mg/kg), Zinc (15.71±0.28 to 21.08±0.12 mg/kg). Lead (5.90±0.05 to 11.84±0.02 mg/kg), Nickel (18.46±0.32 to 99.23±0.18 mg/kg), Cadmium (0.41±0.12 to 1.13±0.23 mg/kg), Chromium (2.47±0.09 to 13.37±0.53 mg/kg), Arsenic (0.00 to 16.67±0.45 mg/kg). The nutritional composition of these spices has testify that they can be used successfully as supplements in diets as well as component of pharmaceutical drugs for the treatment and alleviation of common health challenges. The use of these spices is therefore highly recommended in our daily diets.
Abstract: Spices in Nigeria have been used for the treatment and alleviation of several ailments, therefore the need to evaluate their antinutritional and nutritional properties. Five Nigerian spices were evaluated for their nutritional and antinutritional compositions to ascertain their medicinal values. These spices were the West African black pepper (Pipe...
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