Greener Journal of Agricultural Sciences

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Salau et al

Greener Journal of Agricultural Sciences Vol. 6 (10), pp. 285-293, November 2016.

 ISSN: 2276-7770 © 2015 Greener Journals

Research Paper

Manuscript Number: 092316144


(DOI: http://doi.org/10.15580/GJAS.2016.10.092316144)

 

Aflatoxin Contamination of Stored Groundnut Kernel in Sokoto State, Nigeria

 

*1Salau IA, 2Shehu K, 2Muhammad S and 3Umar RA

 

*1Department of Biology, Shehu Shagari College of Education, Sokoto Nigeria.

2Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto Nigeria.

3Department of Biochemistry, Usmanu Danfodiyo University, Sokoto Nigeria.


Abstract


Aflatoxins (AF) are a group of fungal toxins that contaminate foods and feeds with adverse health impact on human beings and animals. A total of sixty three (63) samples of Groundnut kernels from three (3) Agricultural zones of Sokoto State, were analysed for the presence of Aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) using High Performance Liquid Chromatography (HPLC). The Aflatoxin was detected in 82.5%, the total Aflatoxin concentration ranged between 0.9-646.0 μg/kg. All four types of AF were detected from all samples, out of the total samples analysed 38.10% contained AF levels above the Nigerian (20 μg/kg) limits for AF, while 66.7% samples had AF concentrations above the European Union maximum tolerance level of 2μg/kg for AFB1 and Total Aflatoxin(Tot AF) of 4μg/kg. The result shows that, there were significant (P > 0.05) differences between the samples analysed in the state, as regards to AFB1. The results also revealed that Groundnut kernel in the study area have high frequency of contamination (82.5%). However, awareness on danger of Aflatoxin contamination by all stakeholders is the key in effective management of the problem.Relevant quality control units must be reactivated to assess the quality of the Groundnut kernels from which other products are made.

 

Key words: Aflatoxin, Contamination, Store Groundnut kernel and Agricultural zones.


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