POTENTIAL OF LACTIC ACID FERMENTATION IN REDUCING AFLATOXIN B1 IN TANZANIA MAIZE-BASED GRUEL

• Published in: African journal of food, agriculture, nutrition, and development : AJFAND Vol. 16; no. 3
• Main Authors: Nyamete, FA, Bennink, M, Mugula, JK
• Format: Journal Article
• Language: English
• Published: Rural Outreach Program 24-11-2017
• Subjects: aflatoxins; East Africa; food safety; lactic acid fermentation; maize gruel; mycotoxins; togwa
• ISSN: 1684-5358

Aflatoxins are toxic by-products of fungi, with harmful effects on
human and animal health. Although maize is known to be highly
susceptible to aflatoxin contamination, and a staple in many African
countries, there is still lack of methods to mitigate the effects. The
effect of lactic acid fermentation on reduction of aflatoxin B1 in
Tanzania maize-based gruel (togwa) by four monocultures ( Lactobacillus
plantarum , Pediococcus pentosaceus , Lactobacillus casei and
Lactobacillus fermentum ), natural fermentation and back-slopping at
30°C for up to 24 h was investigated. Monocultures removed
45-55% of aflatoxin B1 while natural fermentation and
back-slopping removed 56% and 68% of aflatoxin B1, respectively. Thus,
lactic acid fermentation could be a part of a comprehensive
mycotoxicosis prevention strategy in the commonly consumed maize-based
gruels. Consumers could benefit from enhanced food safety through
consumption of gruel less contaminated with mycotoxins and might also
benefit from the probiotic effects of lactic acid bacteria. In the
scenario where lactic acid bacteria starter culture access and handling
could prove challenging, especially to households and small-scale food
processors in developing countries, the use of back-slopping in gruel
fermentation might be advocated for in order to reduce aflatoxin B1.