Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis

Abubakar Nafisa; Mohammed Sani Sambo Datsugwai; Ladan Zakari

doi:doi:10.11648/j.ie.20170101.12

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Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis

Abubakar Nafisa, Mohammed Sani Sambo Datsugwai, Ladan Zakari

Received: 26 February 2017 Accepted: 16 June 2017 Published: 7 August 2017

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Abstract

Vegetable are considered as the leafy outgrowth of plants shoot used as food. These include those plants or plant part used in making soup or served as an integral part of main meal they are sources of nutrients, vitamins and minerals. Drying is a cheap means of preserving vegetables because they are prone to fungi contamination. The assessment of aflatoxigenic fungi associated with dried vegetables (Baobab, Red chilli pepper, Okro and Tomatoes) from selected markets within Kaduna metropolis were investigated. A total of forty (40) samples (ten samples each) of the dried vegetables were analyzed for fungi and total aflatoxin. Fungi were identified and characterized using the conventional and Molecular technique and Total Aflatoxin were identified using Enzyme linked immune-sorbent assay (ELISA). The fungi identified were Aspergillus flavus and Aspergillus niger. The result of the total aflatoxin revealed that Baobab from Sabo (SB 001) had the highest aflatoxin of 31.6μg/kg while Baobab from Barnawa (BRW 001), with aflatoxin content of 18.80μg/kg. Baobab from Tudun wada (TW 001) with aflatoxin content of 15.00μg/kg, Baobab from Malali (MLL 001) had aflatoxin content of 12.10μg/kg is higher while Baobab from Central Market had aflatoxin of 1.60μg/kg. The vegetable with the highest aflatoxin content is Baobab from Sabo (SB 001) had aflatoxin content of 31.6μg/kg, while Okra from kamazou (KMZ 003) with aflatoxin content of 27.00μg/kg and Red Chilli Pepper from Malali (MLL004) had aflatoxin content of 26.40μg/kg, Tomatoes from Malali (MLL 002) had the lowest aflatoxin content of 6.50μg /kg. These result can serve as baseline for enacting laws and observing the critical control point as the ingestion of such mycotoxins contaminated vegetables have enormous health significance. Because these toxins are capable of causing diseases in man and animals.

DOI	10.11648/j.ie.20170101.12
Published in	Industrial Engineering (Volume 1, Issue 1, December 2017)
Page(s)	8-13
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Baobab, Aspergillus flavus, Aflatoxin, Polymerase Chain Reaction (PCR), ELISA

References

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Abubakar Nafisa, Mohammed Sani Sambo Datsugwai, Ladan Zakari. (2017). Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Industrial Engineering, 1(1), 8-13. https://doi.org/10.11648/j.ie.20170101.12

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ACS Style

Abubakar Nafisa; Mohammed Sani Sambo Datsugwai; Ladan Zakari. Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Ind. Eng. 2017, 1(1), 8-13. doi: 10.11648/j.ie.20170101.12

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AMA Style

Abubakar Nafisa, Mohammed Sani Sambo Datsugwai, Ladan Zakari. Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Ind Eng. 2017;1(1):8-13. doi: 10.11648/j.ie.20170101.12

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@article{10.11648/j.ie.20170101.12,
  author = {Abubakar Nafisa and Mohammed Sani Sambo Datsugwai and Ladan Zakari},
  title = {Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis},
  journal = {Industrial Engineering},
  volume = {1},
  number = {1},
  pages = {8-13},
  doi = {10.11648/j.ie.20170101.12},
  url = {https://doi.org/10.11648/j.ie.20170101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ie.20170101.12},
  abstract = {Vegetable are considered as the leafy outgrowth of plants shoot used as food. These include those plants or plant part used in making soup or served as an integral part of main meal they are sources of nutrients, vitamins and minerals. Drying is a cheap means of preserving vegetables because they are prone to fungi contamination. The assessment of aflatoxigenic fungi associated with dried vegetables (Baobab, Red chilli pepper, Okro and Tomatoes) from selected markets within Kaduna metropolis were investigated. A total of forty (40) samples (ten samples each) of the dried vegetables were analyzed for fungi and total aflatoxin. Fungi were identified and characterized using the conventional and Molecular technique and Total Aflatoxin were identified using Enzyme linked immune-sorbent assay (ELISA). The fungi identified were Aspergillus flavus and Aspergillus niger. The result of the total aflatoxin revealed that Baobab from Sabo (SB 001) had the highest aflatoxin of 31.6μg/kg while Baobab from Barnawa (BRW 001), with aflatoxin content of 18.80μg/kg. Baobab from Tudun wada (TW 001) with aflatoxin content of 15.00μg/kg, Baobab from Malali (MLL 001) had aflatoxin content of 12.10μg/kg is higher while Baobab from Central Market had aflatoxin of 1.60μg/kg. The vegetable with the highest aflatoxin content is Baobab from Sabo (SB 001) had aflatoxin content of 31.6μg/kg, while Okra from kamazou (KMZ 003) with aflatoxin content of 27.00μg/kg and Red Chilli Pepper from Malali (MLL004) had aflatoxin content of 26.40μg/kg, Tomatoes from Malali (MLL 002) had the lowest aflatoxin content of 6.50μg /kg. These result can serve as baseline for enacting laws and observing the critical control point as the ingestion of such mycotoxins contaminated vegetables have enormous health significance. Because these toxins are capable of causing diseases in man and animals.},
 year = {2017}
}

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TY  - JOUR
T1  - Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis
AU  - Abubakar Nafisa
AU  - Mohammed Sani Sambo Datsugwai
AU  - Ladan Zakari
Y1  - 2017/08/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ie.20170101.12
DO  - 10.11648/j.ie.20170101.12
T2  - Industrial Engineering
JF  - Industrial Engineering
JO  - Industrial Engineering
SP  - 8
EP  - 13
PB  - Science Publishing Group
SN  - 2640-1118
UR  - https://doi.org/10.11648/j.ie.20170101.12
AB  - Vegetable are considered as the leafy outgrowth of plants shoot used as food. These include those plants or plant part used in making soup or served as an integral part of main meal they are sources of nutrients, vitamins and minerals. Drying is a cheap means of preserving vegetables because they are prone to fungi contamination. The assessment of aflatoxigenic fungi associated with dried vegetables (Baobab, Red chilli pepper, Okro and Tomatoes) from selected markets within Kaduna metropolis were investigated. A total of forty (40) samples (ten samples each) of the dried vegetables were analyzed for fungi and total aflatoxin. Fungi were identified and characterized using the conventional and Molecular technique and Total Aflatoxin were identified using Enzyme linked immune-sorbent assay (ELISA). The fungi identified were Aspergillus flavus and Aspergillus niger. The result of the total aflatoxin revealed that Baobab from Sabo (SB 001) had the highest aflatoxin of 31.6μg/kg while Baobab from Barnawa (BRW 001), with aflatoxin content of 18.80μg/kg. Baobab from Tudun wada (TW 001) with aflatoxin content of 15.00μg/kg, Baobab from Malali (MLL 001) had aflatoxin content of 12.10μg/kg is higher while Baobab from Central Market had aflatoxin of 1.60μg/kg. The vegetable with the highest aflatoxin content is Baobab from Sabo (SB 001) had aflatoxin content of 31.6μg/kg, while Okra from kamazou (KMZ 003) with aflatoxin content of 27.00μg/kg and Red Chilli Pepper from Malali (MLL004) had aflatoxin content of 26.40μg/kg, Tomatoes from Malali (MLL 002) had the lowest aflatoxin content of 6.50μg /kg. These result can serve as baseline for enacting laws and observing the critical control point as the ingestion of such mycotoxins contaminated vegetables have enormous health significance. Because these toxins are capable of causing diseases in man and animals.
VL  - 1
IS  - 1
ER  -

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Author Information

Abubakar Nafisa

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Mohammed Sani Sambo Datsugwai

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Ladan Zakari

Department of Chemistry, Faculty of Science, Kaduna State University, Kaduna, Nigeria

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Abubakar Nafisa, Mohammed Sani Sambo Datsugwai, Ladan Zakari. (2017). Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Industrial Engineering, 1(1), 8-13. https://doi.org/10.11648/j.ie.20170101.12

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ACS Style

Abubakar Nafisa; Mohammed Sani Sambo Datsugwai; Ladan Zakari. Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Ind. Eng. 2017, 1(1), 8-13. doi: 10.11648/j.ie.20170101.12

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AMA Style

Abubakar Nafisa, Mohammed Sani Sambo Datsugwai, Ladan Zakari. Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis. Ind Eng. 2017;1(1):8-13. doi: 10.11648/j.ie.20170101.12

Copy | Download

@article{10.11648/j.ie.20170101.12,
  author = {Abubakar Nafisa and Mohammed Sani Sambo Datsugwai and Ladan Zakari},
  title = {Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis},
  journal = {Industrial Engineering},
  volume = {1},
  number = {1},
  pages = {8-13},
  doi = {10.11648/j.ie.20170101.12},
  url = {https://doi.org/10.11648/j.ie.20170101.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ie.20170101.12},
  abstract = {Vegetable are considered as the leafy outgrowth of plants shoot used as food. These include those plants or plant part used in making soup or served as an integral part of main meal they are sources of nutrients, vitamins and minerals. Drying is a cheap means of preserving vegetables because they are prone to fungi contamination. The assessment of aflatoxigenic fungi associated with dried vegetables (Baobab, Red chilli pepper, Okro and Tomatoes) from selected markets within Kaduna metropolis were investigated. A total of forty (40) samples (ten samples each) of the dried vegetables were analyzed for fungi and total aflatoxin. Fungi were identified and characterized using the conventional and Molecular technique and Total Aflatoxin were identified using Enzyme linked immune-sorbent assay (ELISA). The fungi identified were Aspergillus flavus and Aspergillus niger. The result of the total aflatoxin revealed that Baobab from Sabo (SB 001) had the highest aflatoxin of 31.6μg/kg while Baobab from Barnawa (BRW 001), with aflatoxin content of 18.80μg/kg. Baobab from Tudun wada (TW 001) with aflatoxin content of 15.00μg/kg, Baobab from Malali (MLL 001) had aflatoxin content of 12.10μg/kg is higher while Baobab from Central Market had aflatoxin of 1.60μg/kg. The vegetable with the highest aflatoxin content is Baobab from Sabo (SB 001) had aflatoxin content of 31.6μg/kg, while Okra from kamazou (KMZ 003) with aflatoxin content of 27.00μg/kg and Red Chilli Pepper from Malali (MLL004) had aflatoxin content of 26.40μg/kg, Tomatoes from Malali (MLL 002) had the lowest aflatoxin content of 6.50μg /kg. These result can serve as baseline for enacting laws and observing the critical control point as the ingestion of such mycotoxins contaminated vegetables have enormous health significance. Because these toxins are capable of causing diseases in man and animals.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Assessment of Aflatoxins and Aflatoxigenic Fungi Associated with Dried Vegetables from Selected Markets with in Kaduna Metropolis
AU  - Abubakar Nafisa
AU  - Mohammed Sani Sambo Datsugwai
AU  - Ladan Zakari
Y1  - 2017/08/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ie.20170101.12
DO  - 10.11648/j.ie.20170101.12
T2  - Industrial Engineering
JF  - Industrial Engineering
JO  - Industrial Engineering
SP  - 8
EP  - 13
PB  - Science Publishing Group
SN  - 2640-1118
UR  - https://doi.org/10.11648/j.ie.20170101.12
AB  - Vegetable are considered as the leafy outgrowth of plants shoot used as food. These include those plants or plant part used in making soup or served as an integral part of main meal they are sources of nutrients, vitamins and minerals. Drying is a cheap means of preserving vegetables because they are prone to fungi contamination. The assessment of aflatoxigenic fungi associated with dried vegetables (Baobab, Red chilli pepper, Okro and Tomatoes) from selected markets within Kaduna metropolis were investigated. A total of forty (40) samples (ten samples each) of the dried vegetables were analyzed for fungi and total aflatoxin. Fungi were identified and characterized using the conventional and Molecular technique and Total Aflatoxin were identified using Enzyme linked immune-sorbent assay (ELISA). The fungi identified were Aspergillus flavus and Aspergillus niger. The result of the total aflatoxin revealed that Baobab from Sabo (SB 001) had the highest aflatoxin of 31.6μg/kg while Baobab from Barnawa (BRW 001), with aflatoxin content of 18.80μg/kg. Baobab from Tudun wada (TW 001) with aflatoxin content of 15.00μg/kg, Baobab from Malali (MLL 001) had aflatoxin content of 12.10μg/kg is higher while Baobab from Central Market had aflatoxin of 1.60μg/kg. The vegetable with the highest aflatoxin content is Baobab from Sabo (SB 001) had aflatoxin content of 31.6μg/kg, while Okra from kamazou (KMZ 003) with aflatoxin content of 27.00μg/kg and Red Chilli Pepper from Malali (MLL004) had aflatoxin content of 26.40μg/kg, Tomatoes from Malali (MLL 002) had the lowest aflatoxin content of 6.50μg /kg. These result can serve as baseline for enacting laws and observing the critical control point as the ingestion of such mycotoxins contaminated vegetables have enormous health significance. Because these toxins are capable of causing diseases in man and animals.
VL  - 1
IS  - 1
ER  -

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