Effects of storage techniques on aflatoxins load in maize “ogi” from Uyo metropolis, Akwa Ibom State, Nigeria

Abstract

Maize is processed into an uncooked corn starch locally called “ogi” or “akamu” in parts of Nigeria. This work evaluated how different commonly used storage techniques for ogi in Uyo affects its aflatoxins (AFTs) load. Fifty samples of freshly prepared ogi, randomly purchased from four markets in Uyo, were bulked into 1 sample, and thereafter divided into 9 samples of 3 Treatments. Each Treatment represented a storage technique. All samples were screened for AFTs B₁, B₂, G₁ and G₂, using thin layer chromatography (HPTLC) with scanning densitometer^a. Recovery of toxin and detection limit was >85% and below 1ppb, respectively. A two-way ANOVA of the data was done and means were separated at p< 0.05. AFG₁ and AFG₂ were not detected in any of the samples. For AFB₁, Treatments A, B and C had mean values of 3.33±3.33, 28.67 ± 8.01 and 54.33 ± 9.53, respectively, while mean values of AFB₂ in Treatments A, B and C were 0.00 ± 0.00, 3.33 ± 3.33 and 17.00 ± 6.56, respectively. There were significant differences (p< 0.05) in the mean values among Treatments. Results from this study suggest that ogi is best consumed fresh and that other commonly used storage techniques can potentially increase AFB₁ and B₂ load in ogi.