Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds

Olanipekun Oyeyoyin Taiwo; Omenna Emmanuel Chukwuma; Salami Olajide Kazeem; Farinde Elizabeth Oluremi

doi:doi:10.11648/j.jfns.20261405.15

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Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds

Olanipekun Oyeyoyin Taiwo^*

, Omenna Emmanuel Chukwuma

, Salami Olajide Kazeem

, Farinde Elizabeth Oluremi

Published in Journal of Food and Nutrition Sciences (Volume 14, Issue 5)

Received: 25 August 2026 Accepted: 8 September 2026 Published: 29 September 2026

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Abstract

Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.

Published in	Journal of Food and Nutrition Sciences (Volume 14, Issue 5)
DOI	10.11648/j.jfns.20261405.15
Page(s)	320-326
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), 2026. Published by Science Publishing Group

Keywords

Aflatoxin, Bambara Groundnut, Cowpea, Akara, Mineral Nutrients, Sensory Evaluation

References

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[2]	Abejide, D. R., Ojochoko, S., Ehoniyotan, O., Onemayin, D. Proximate composition of some Nigerian Bambara groundnut (Vigna subterranea (L.) verdc) accessions. GSC Biological and Pharmaceutical Sciences. 2023, 24(1), 339-345. https://doi.org/10.30574/gcsbps.2023.24.1.0115
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[4]	Adewumi, O. O., Felix-Minnar, J. V., Jideani, V. A. Functional properties and Amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex. Processes. 2022, 10 (2), 205-218. https://doi.org/10.3390/pr10020205
[5]	Ramatsetse, E. K., Ramashila, S., Mashau, M. E. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut (Vigna subterranean. 2022, 26(1), 91-107. https://doi.org/10.1080/10942912.2022.2153864
[6]	Iwu, V. C., Bamkefa, B. A., Ossai, C., Fatoki, O. A. Molecular characterization of fungi producing aflatoxin in Vigna subterranean (Bambara groundnut) sold in three selected markets in Enugu metropolis. Journal of Current Opinion in Crop Science. 2024, 5 (4), 228-238. https://doi.org/10.62773/jcos.v514.287
[7]	Henshaw, F. O., McWatters, K. H., Akingbala, J. O.. Sensory properties of Akara and Moinmoin prepared from five varieties of cowpea flour. Journal of Sensory studies. 2009, 24 (2), 234-242. https://doi.org/10.1111/j1745-459x.2009.00209.x
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[10]	Ferreira-Gomes, F. J., Motta, R. R. Quantification of Aflatoxin B1 by thin layer chromatography in present peanut samples contaminated by Aspergillus flavus commercialized in Brazil. Contribuciones a Las Ciencias Sociales. 2023, 16(12), 29166-29177. https://doi.org/10.55905/revconv.16n.12-006
[11]	Olanipekun, O. T., Omenna, E. C., Aborode, I. I., Atisele, C. K., Ashaye, O. A. Assessment of Nutritional Qualities and Aflatoxin concentrations of Food products made from Bambara groundnut flour and High quality Cassava flour composite blends. In: Proceedings of the 12th Annual Conference of the Nigerian Women in Agricultural Research for Development (NiWARD), Ibadan, Nigeria, 2024, pp. (238-249).
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APA Style

Taiwo, O. O., Chukwuma, O. E., Kazeem, S. O., Oluremi, F. E. (2026). Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. Journal of Food and Nutrition Sciences, 14(5), 320-326. https://doi.org/10.11648/j.jfns.20261405.15

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ACS Style

Taiwo, O. O.; Chukwuma, O. E.; Kazeem, S. O.; Oluremi, F. E. Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. J. Food Nutr. Sci. 2026, 14(5), 320-326. doi: 10.11648/j.jfns.20261405.15

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AMA Style

Taiwo OO, Chukwuma OE, Kazeem SO, Oluremi FE. Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. J Food Nutr Sci. 2026;14(5):320-326. doi: 10.11648/j.jfns.20261405.15

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@article{10.11648/j.jfns.20261405.15,
  author = {Olanipekun Oyeyoyin Taiwo and Omenna Emmanuel Chukwuma and Salami Olajide Kazeem and Farinde Elizabeth Oluremi},
  title = {Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {5},
  pages = {320-326},
  doi = {10.11648/j.jfns.20261405.15},
  url = {https://doi.org/10.11648/j.jfns.20261405.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261405.15},
  abstract = {Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.},
 year = {2026}
}

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TY  - JOUR
T1  - Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds
AU  - Olanipekun Oyeyoyin Taiwo
AU  - Omenna Emmanuel Chukwuma
AU  - Salami Olajide Kazeem
AU  - Farinde Elizabeth Oluremi
Y1  - 2026/09/29
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261405.15
DO  - 10.11648/j.jfns.20261405.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 320
EP  - 326
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261405.15
AB  - Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.
VL  - 14
IS  - 5
ER  -

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Author Information

Olanipekun Oyeyoyin Taiwo

Agricultural Value Addition Programme, Institute of Agricultural Research and Training, Ibadan, Nigeria

Contact Email

http://orcid.org/0009-0007-7148-0127
Omenna Emmanuel Chukwuma

Agricultural Value Addition Programme, Institute of Agricultural Research and Training, Ibadan, Nigeria

http://orcid.org/0000-0002-8161-7744
Salami Olajide Kazeem

Department of Family Nutrition and Consumer Sciences, Obafemi Awolowo University, Ile-Ife, Nigeria

http://orcid.org/0009-0005-4177-8745
Farinde Elizabeth Oluremi

Agricultural Value Addition Programme, Institute of Agricultural Research and Training, Ibadan, Nigeria

http://orcid.org/0000-0002-1739-2827

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APA Style

Taiwo, O. O., Chukwuma, O. E., Kazeem, S. O., Oluremi, F. E. (2026). Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. Journal of Food and Nutrition Sciences, 14(5), 320-326. https://doi.org/10.11648/j.jfns.20261405.15

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ACS Style

Taiwo, O. O.; Chukwuma, O. E.; Kazeem, S. O.; Oluremi, F. E. Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. J. Food Nutr. Sci. 2026, 14(5), 320-326. doi: 10.11648/j.jfns.20261405.15

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AMA Style

Taiwo OO, Chukwuma OE, Kazeem SO, Oluremi FE. Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds. J Food Nutr Sci. 2026;14(5):320-326. doi: 10.11648/j.jfns.20261405.15

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@article{10.11648/j.jfns.20261405.15,
  author = {Olanipekun Oyeyoyin Taiwo and Omenna Emmanuel Chukwuma and Salami Olajide Kazeem and Farinde Elizabeth Oluremi},
  title = {Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {5},
  pages = {320-326},
  doi = {10.11648/j.jfns.20261405.15},
  url = {https://doi.org/10.11648/j.jfns.20261405.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261405.15},
  abstract = {Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.},
 year = {2026}
}

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TY  - JOUR
T1  - Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds
AU  - Olanipekun Oyeyoyin Taiwo
AU  - Omenna Emmanuel Chukwuma
AU  - Salami Olajide Kazeem
AU  - Farinde Elizabeth Oluremi
Y1  - 2026/09/29
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261405.15
DO  - 10.11648/j.jfns.20261405.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 320
EP  - 326
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261405.15
AB  - Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.
VL  - 14
IS  - 5
ER  -

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