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Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)

(2019) FOOD RESEARCH INTERNATIONAL. 116. p.408-418
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Abstract
The influence of processing methods used to produce traditional Nigerian infant foods (ogi and processed soybean powder) on four European Union regulated Fusarium mycotoxins using naturally and artificially contaminated raw materials was studied using liquid chromatography-tandem mass spectrometry. Generally, there was a significant reduction of all the mycotoxins when compared to the initial concentration of the raw materials. Reduction in concentrations of the mycotoxins during ogi-processing started immediately after 36 h' steeping/fermentation for all the mycotoxins (fumonisin B-1, zearalenone, deoxynivalenol, and T-2 toxin), and proceeded along the process chain (milling and sieving). In addition, deoxynivalenol-3-glucoside (16 +/- 3.2 mu g/kg) and 3-acetyl-deoxynivalenol (9 +/- 5.5 mu g/kg) initially absent in the raw maize were detected in the final ogi product. beta-zearalenol, hydrolysed fumonisin B-1, and HT-2 toxin were also detected at varying concentrations. Regarding soybean processing, a similar trend was observed with fumonisin B-1, zearalenone, deoxynivalenol, and T-2 toxin, irrespective of the method used or the initial concentration. Other mycotoxins detected in soybean product include 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin, neosolaniol, alpha-zearalenol, beta-zearalenol, and zearalenone-14-glucoside. Although there was a reduction in the concentration of the free mycotoxin because of processing, other mycotoxins were detected in the products and thus, may present an additional health risk on consumers.
Keywords
Food processing, Fusarium mycotoxin, Maize, Modified mycotoxin, Nigeria, Soybean, LACTIC-ACID BACTERIA, FUMONISIN B-1, WEANING FOOD, ZEARALENONE, DEOXYNIVALENOL, MAIZE, OCHRATOXIN, WHEAT, REDUCTION, STABILITY

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Citation

Please use this url to cite or link to this publication:

MLA
Chilaka, Cynthia et al. “Fate of Fusarium Mycotoxins During Processing of Nigerian Traditional Infant Foods (ogi and Soybean Powder).” FOOD RESEARCH INTERNATIONAL 116 (2019): 408–418. Print.
APA
Chilaka, C., De Boevre, M., Atanda, O. O., & De Saeger, S. (2019). Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder). FOOD RESEARCH INTERNATIONAL, 116, 408–418.
Chicago author-date
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, and Sarah De Saeger. 2019. “Fate of Fusarium Mycotoxins During Processing of Nigerian Traditional Infant Foods (ogi and Soybean Powder).” Food Research International 116: 408–418.
Chicago author-date (all authors)
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, and Sarah De Saeger. 2019. “Fate of Fusarium Mycotoxins During Processing of Nigerian Traditional Infant Foods (ogi and Soybean Powder).” Food Research International 116: 408–418.
Vancouver
1.
Chilaka C, De Boevre M, Atanda OO, De Saeger S. Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder). FOOD RESEARCH INTERNATIONAL. 2019;116:408–18.
IEEE
[1]
C. Chilaka, M. De Boevre, O. O. Atanda, and S. De Saeger, “Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder),” FOOD RESEARCH INTERNATIONAL, vol. 116, pp. 408–418, 2019.
@article{8627287,
  abstract     = {The influence of processing methods used to produce traditional Nigerian infant foods (ogi and processed soybean powder) on four European Union regulated Fusarium mycotoxins using naturally and artificially contaminated raw materials was studied using liquid chromatography-tandem mass spectrometry. Generally, there was a significant reduction of all the mycotoxins when compared to the initial concentration of the raw materials. Reduction in concentrations of the mycotoxins during ogi-processing started immediately after 36 h' steeping/fermentation for all the mycotoxins (fumonisin B-1, zearalenone, deoxynivalenol, and T-2 toxin), and proceeded along the process chain (milling and sieving). In addition, deoxynivalenol-3-glucoside (16 +/- 3.2 mu g/kg) and 3-acetyl-deoxynivalenol (9 +/- 5.5 mu g/kg) initially absent in the raw maize were detected in the final ogi product. beta-zearalenol, hydrolysed fumonisin B-1, and HT-2 toxin were also detected at varying concentrations. Regarding soybean processing, a similar trend was observed with fumonisin B-1, zearalenone, deoxynivalenol, and T-2 toxin, irrespective of the method used or the initial concentration. Other mycotoxins detected in soybean product include 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin, neosolaniol, alpha-zearalenol, beta-zearalenol, and zearalenone-14-glucoside. Although there was a reduction in the concentration of the free mycotoxin because of processing, other mycotoxins were detected in the products and thus, may present an additional health risk on consumers.},
  author       = {Chilaka, Cynthia and De Boevre, Marthe and Atanda, Olusegun Oladimeji and De Saeger, Sarah},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Food processing,Fusarium mycotoxin,Maize,Modified mycotoxin,Nigeria,Soybean,LACTIC-ACID BACTERIA,FUMONISIN B-1,WEANING FOOD,ZEARALENONE,DEOXYNIVALENOL,MAIZE,OCHRATOXIN,WHEAT,REDUCTION,STABILITY},
  language     = {eng},
  pages        = {408--418},
  title        = {Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)},
  url          = {http://dx.doi.org/10.1016/j.foodres.2018.08.055},
  volume       = {116},
  year         = {2019},
}

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