Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia

Authors

Abdi Mohammed, Haramaya UniversityFollow
Alemayehu Chala, Hawassa University
Mashilla Dejene, Haramaya University
Chemeda Fininsa, Haramaya University
David A. Hoisington, University of GeorgiaFollow
Victor S. Sobolev, USDA-ARS National Peanut Research LaboratoryFollow
R. S. Arias, USDA-ARS National Peanut Research Laboratory, Dawson, GAFollow

Date of this Version

2016

Citation

FOOD ADDITIVES & CONTAMINANTS: PART B, 2016 VOL. 9, NO. 4, 290–298

doi 10.1080/19393210.2016.1216468

Comments

US govt work.

Abstract

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers’ management practices. A total of 160 groundnut seed samples from farmers’ stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g⁻¹ from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g⁻¹ for B₂ and B₁, respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g⁻¹, while as high as 158 ng g⁻¹ aflatoxin B1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.