Assessing the Safety of Tiger Nut Drinks Produced from Cyperus esculentus L. Seeds Sold in Ota
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Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus are
secondary metabolites that pose a major threat to global food security
resulting in detrimental impacts on human and animal health. This study
screened for the presence of aflatoxigenic fungi and their metabolites –
aflatoxins in tiger nut (Cyperus esculentus L.) seeds and the produced tiger nut
drinks. Samples were obtained from three major dealers in Ota, Ogun state,
using the snowball sampling technique. The seeds were cleaned and
processed into milk drinks thereafter stored at 4 °C for 15 hours prior to
analysis. The milk drink was serial diluted and plated on Rose Bengal
chloramphenicol media at 28 °C for 7 days for initial fungi isolation. The pure
isolates were obtained on potato dextrose agar. Total fungal count ranged
from 1.0 × 104 cfu/ml (in tiger nut drinks) to 3.0 × 106 cfu/g (in tiger nut).
Qualitative assessment of the toxigenic potential of the fungi was assessed on
ammonium hydroxide on yeast extract sucrose agar where positive isolates
showed pink or red coloration. Preliminary findings from this study reveal that
the seeds used to prepare the tiger nut drinks were contaminated with
aflatoxins produced by the fungal contaminants. It is imperative that proper
storage of grains is important for the overall health benefits of humans, thus
reducing disease burden in the society.
Keywords
QH301 Biology