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(<I>Arachis Hypogaea</I> L.) and Groundnut Cake in Eastern University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2016 Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia Abdi Mohammed Haramaya University, abdi.mohammed22@yahoo.com Alemayehu Chala Hawassa University Mashilla Dejene Haramaya University Chemeda Fininsa Haramaya University David A. Hoisington University of Georgia, davehois@uga.edu See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Part of the Agriculture Commons, and the Agronomy and Crop Sciences Commons Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A.; Sobolev, Victor S.; and Arias, R. S., "Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia" (2016). Publications from USDA-ARS / UNL Faculty. 1809. https://digitalcommons.unl.edu/usdaarsfacpub/1809 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Authors Abdi Mohammed, Alemayehu Chala, Mashilla Dejene, Chemeda Fininsa, David A. Hoisington, Victor S. Sobolev, and R. S. Arias This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/ usdaarsfacpub/1809 FOOD ADDITIVES & CONTAMINANTS: PART B, 2016 VOL. 9, NO. 4, 290–298 http://dx.doi.org/10.1080/19393210.2016.1216468 Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia Abdi Mohammeda, Alemayehu Chalab, Mashilla Dejenea, Chemeda Fininsaa, David A. Hoisingtonc, Victor S. Sobolevd and Renee S. Ariasd aCollege of Agriculture and Environmental Sciences, Haramaya University, Dire Dawa, Ethiopia; bCollege of Agriculture, Hawassa University, Hawassa, Ethiopia; cCollege of Agriculture and Environmental Sciences, Peanut and Mycotoxin Innovation Lab, University of Georgia, Athens, GA, USA; dUnited States Department of Agriculture-Agricultural Research Services, National Peanut Research Laboratory, Dawson, GA, USA ABSTRACT ARTICLE HISTORY This study was conducted to assess major Aspergillus species and aflatoxins associated with Received 8 February 2016 groundnut seeds and cake in Eastern Ethiopia and evaluate growers’ management practices. A Accepted 1 July 2016 ’ total of 160 groundnut seed samples from farmers stores and 50 groundnut cake samples from KEYWORDS cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aflatoxins; Aspergillus; Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses groundnut; groundnut cake; of groundnut seed samples were performed using ultra performance liquid chromatography; Ethiopia 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 −1 concentration varied between 0.1 and 2526 ng g for B2 and B1, respectively. Among contami- nated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g−1, while −1 as high as 158 ng g aflatoxin B1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia. Introduction Among those, Aflatoxin B1 (AFB1) is the most toxic of the aflatoxins known in nature (IARC 1993). Consumption of Groundnut (Arachis hypogaea L.) is one of the most aflatoxin-contaminated food affects human health caus- important food and oil crops cultivated and utilised in ing aflatoxicosis, cancer, stunted growth in children and most parts of the world as annual legume (Gibbons immune suppression among others (Shephard 2008). et al. 2002). In Ethiopia, groundnut is one of the five The worst aflatoxicosis outbreak recorded in the world widely cultivated oilseed crops (Wijnands et al. 2009), occurred in Kenya in 2004, where 317 cases of aflatoxin and the total production area and yield of groundnut poisoning and 125 deaths were reported (CDC 2004). are estimated at 49,603 ha and 71,606.8 t, respectively Other documented fatal aflatoxicosis outbreaks reported (CSA 2011). Eastern and Western Hararghe zones of in Kenya are 20 cases in 1981 (Ngindu et al. 1982); 80 Oromiya region, especially low land areas have the cases and 30 deaths in 2005 (Lewis et al. 2005) and 9 highest groundnut production. deaths in 2006 (Wagacha & Muthomi 2008). Even though Pre- and postharvest infection by storage moulds and there are no documented cases of aflatoxicosis in subsequent mycotoxin accumulation in groundnut are Ethiopia, this does not mean that there is no disease or serious problems in the tropical hot and humid areas of mortality, as clinical diagnostic and post-mortem exam- the world (Savage & Keenan 1994). The mycotoxins pro- ination are not common practices. duced by these moulds are toxigenic contaminants of One of the pioneering efforts in the survey of aflatoxin food and feeds that are frequently responsible for health content of agricultural and food products in Ethiopia and economic concerns in many countries (Bhatnagar reported mean levels of aflatoxin (AFB1) of 34.7 and et al. 2003). Aflatoxins are a group of naturally occurring − 105 ng g 1 from samples of groundnut and peanut but- highly carcinogenic compounds which are mainly pro- ter, respectively (Besrat & Gebre 1981). Later Ayalew et al. duced by Aspergillus flavus, Aspergillus parasiticus and (1995) revealed that 85% of A. flavus isolated from Aspergillus nomius (Strosnider et al. 2006). The most groundnuts in East Ethiopia were able to produce aflatox- abundant and important are aflatoxin B1,B2,G1 and G2. CONTACT Abdi Mohammed abdi.mohammed22@yahoo.com; farikabdi@gmail.com College of Agriculture and Environmental Sciences, Haramaya University, P.O.Box 138, Dire Dawa, Ethiopia © 2016 Informa UK Limited, trading as Taylor & Francis Group FOOD ADDITIVES & CONTAMINANTS: PART B 291 ins in a range of 1–>300 ng g−1 in liquid medium. Table 1. Sample collection sites. Recently, Chala et al. (2013)reportedvaluesnear Latitude Longitude Altitude Rainfall Temperature 12,000 ng g−1 total aflatoxins in stored groundnut seeds District (N) (E) (m.a.s.l) (mL) (°C) Babile 09°11′933″ 042°18′049″ 1642 450–600 24–28 in Babile district, which are extremely high compared to Darolabu 08°26′078″ 040°20′388″ 1750 636–963 14–26 − the 4 ng g 1 limit set for the European Union (OJEU 2010). Fedis 09°8′22″ 042°2ʹ53″ 1664 604–926.5 8.8–27.8 ʹ ″ ʹ ″ – – No information about aflatoxin concentration in the Gursum 09°37 268 042°43 951 1694 650 850 14 24 “ ” m.a.s.l.: Metres above sea level. groundnut food product Halawa (local cake) from Source: Agricultural offices of the districts and Mersha Belete (2014). Ethiopia has been documented thus far. Groundnuts that are used as raw materials for groundnut cakes or food products are prone to colonisation by Aspergillus Table 2. Moisture content (%) of groundnut samples collected species along the value chain and this leads to subse- from survey areas. quent aflatoxin accumulation and exposure of consumers 2013/2014 2014/2015 to health risks (Okun et al. 2015). In eastern and lowland District Mean Range Mean Range parts of Ethiopia, where the bulk of groundnut is pro- Babile 8.6 7.1–10.7 8.3 6.5–10.2 Darolabu 7.8 6.3–9.8 7.1 5.3–8.3 duced (Kebede & Tana 2014), there is limited research Fedis 4.3 3.1–5.6 4.6 3.4–6.3 work on specific aflatoxin contamination of groundnut Gursum 6.8 4.1–7.4 6.5 4.6–8.4 and food products. In the current study, assessment of major Aspergillus species and the levels of aflatoxin B1,B2, practices with emphasis to postharvest conditions of G1 and G2 from groundnut seeds and groundnut cake “Halawa” from different agro-ecological areas of Eastern the growers. Ethiopia were investigated. Also, growers were inter- Additionally, a total of 50 (20 g each) samples of “ ” viewed about cultural and storage practices that may be groundnut food product Halawa (local cake) were col- promoting aflatoxin contaminations in groundnut seeds. lected from eastern parts of Ethiopia, Babile, Dire Dawa, Establishing such data is of paramountimportanceforall Haramaya, Harar and Jijiga city. Both groundnut seed “ ” of the stakeholders, from growers to consumers. samples and Halawa (local cakes) were mailed to USDA-ARS-NPRL, Dawson, GA, USA for further laboratory analysis. Moisture content of each sample was measured Materials and methods using BURROWS DMC 500 instrument (Miami, FL, USA) by adjusting the operation to the specific crop (ground- Survey and sampling of groundnut seed and food nut) according to the manufacturer’s guidelines. Then product “Halawa” (local cake) 50 g groundnut seeds per sample were tested in tripli- A survey was undertaken in four important groundnut cate and the mean values were calculated (Table 2). production districts of Eastern Ethiopia, three from East Hararghe, namely Babile, Fedis and Gursum, and one, Isolation of Aspergillus spp. from groundnut seeds Darolabu, from West Hararghe during the 2013/2014 and 2014/2015 cropping seasons. The survey covered Groundnut seed samples were diagnosed for fungal con- a total of 16 farmers associations (FAs) and 160 farmers. tamination with emphasisontheprevalenceofAspergillus During each season survey, five different groundnut species. Medium of modified dichloran rose Bengal (MDRB) samples (500 g each) were collected from each of the with a composition of 10 g of glucose (dextrose), 2.5 g of four selected FAs of each district that gave a total of 20 peptone, 1.0 g of KH2PO4,0.5gofMgSO4·7H2O, 0.5 g of samples (4 × 5 = 20) per district per season, then totally yeast extract, 0.5 ml of Rose Bengal stock solution (5 g Rose 80 (20 × 4 = 80) samples per cropping season.
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