Investigating the fungal content and aflatoxin exposure in processed Ogi-Egusi and Ogi-Ugba within Abakaliki’s food chain

Abstract

This study investigated fungi and total aflatoxins quality of ogiri [fermented melon seed (Citrullus
vulgaris] and fermented African oil bean seed (Pentaclethra macrophylla) consumed as soup condiment
in Abakaliki, Ebonyi State, Nigeria. The ogiri samples were purchased from two major markets in
Abakaliki metropolis [meat market (OM and UM) and rice mill market (OR and UR)]. The samples were
screened for their pH values, total fungi count and total aflatoxins content. A total of four samples were
analzed for six weeks. The total aflatoxins were analyzed using highly sensitive competitive enzyme link
immunosorbent assay (ELISA) reader. The ogiri samples were also analyzed for total fungal count using
a digital colony counting machine (CCM China). The result showed that all the ogiri samples analyzed
were heavily contaminated by the fungal cells. The total mean fungal count for the ogiri processed from
melon seed were 2.2 × 107
and 2.2 × 107
cfu/g for OM and OR, respectively while the ogiri processed
from African oil bean were 1.4 × 107
and 1.6 × 10 7
cfu/g for UM and UR samples, respectively. The ogiri
samples also contained unacceptable levels of aflatoxins as the average total aflatoxins for all the
samples were above the minimum acceptable limits (10 ppm), according to the National Agency for
Food and Drug Administration and Control (NAFDAC) as reported by the Food and Drug Administration
(FDA) of USA. The research also revealed that ogiri samples have high moisture content. The study
recommends that more improved process line be put in place to ensure that all ogiri sold in Abakaliki
are produced using Standard Operating Procedure (SOP).