Aflatoxins in Nigerian dry‐roasted groundnuts

S.A. Bankole (Lecturer in the Department of Biological Sciences, Olabisi Onabanjo University, Ago‐Iwoye, Nigeria)
D.A. Eseigbe (Lecturer and Researcher in the Department of Botany, Amrose Alli University, Ekpoma, Nigeria)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2004


Samples of dry‐roasted groundnuts purchased from street hawkers, markets and retail shops in southwestern Nigeria were analysed for moisture content, fungal populations and aflatoxin contamination. The moisture content varied from 2.1 to 3.6 per cent, while the mould counts using the dilution plating method ranged from 2.9 × 102 to 6.3 × 102 colony‐forming units per gram in samples. Aflatoxin B1 was found in 64.2 per cent of samples with a mean of 25.5 ppb. Aflatoxins B2, G1 and G2 were detected in 26.4, 11.3 and 2.8 per cent of the samples with mean levels of 10.7, 7.2 and 8 ppb respectively in contaminated samples. It is concluded that the regular consumption of DRG by Nigerians might present potential health hazards.



Bankole, S. and Eseigbe, D. (2004), "Aflatoxins in Nigerian dry‐roasted groundnuts", Nutrition & Food Science, Vol. 34 No. 6, pp. 268-271.

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