Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculentaCrantz) Products in Homa Bay County, Kenya

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Date
2020-08-26Author
Boniface Oure Obong’o
George Ayodo
Fanuel Kawaka
Morelly Kathy Adalla
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Cassava (Manihot esculenta Crantz) is a major source of carbohydrates, calcium, vitamins (B and C), and essential minerals and is
the third most important source of calories in the tropics. However, it is not clear if the traditional processing methods expose the
products to microbial contamination. )is study assessed the levels of fungi and aflatoxin contamination in traditionally processed
cassava products (Akuoga and Abeta). A total of 38 samples were collected from the local markets in 7 subcounties in Homa Bay
County, Kenya. )e levels of aflatoxin were determined using an indirect competitive ELISA protocol. Yeast and mould
contamination was determined using ISO 21527-2 method. Mean aflatoxin levels in chopped, fermented, and sun-dried cassava
(Akuoga) were 0.36 μg/kg compared to 0.25 μg/kg in chopped and sun-dried (Abeta) products. Aflatoxin contamination was
detected in 55% of the samples and ranged from 0–5.33 μg/kg. )ese levels are within 10 μg/kg recommended by the CODEX
STAN 193-1995. Yeast and mould counts in fermented and chopped sun-dried products were 3.16 log Cfu/g and 2.92 log Cfu/g,
respectively. )e yeast and mould counts were above standards set by East African Standard 739:2010 in 62% (Akuoga) and 58%
(Abeta). )e most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida
parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp. (5.3%). Aspergillus spp. was the
only mycotoxigenic mould isolated from the samples. )e study shows that cassava consumers are exposed to the risk of aflatoxin
poisoning. )e study, therefore, recommends appropriate surveillance to ensure safety standards.