Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110


Nnamah NC

Nnamah NC


  • Research Article
    Effect of Fermentation on Aflatoxin Content of Ogi Produced from Mouldy Maize (Zea mays)
    Author(s): Adelekan AO and Nnamah NCAdelekan AO and Nnamah NC

    Mycotoxins are toxins produced naturally by fungi. They are carcinogenic and can affect food quality and safety. Effect of fermentation on aflatoxin content of ogi produced from moldy maize was investigated in this study. Moldy and non-moldy maize grains were fermented and proximate, microbial and aflatoxin content analyses were carried on the samples for 72 hr fermentation periods at 24 hr intervals. Ogi was produced using the standard method of production and dried to give Ogi flour. Results of the proximate analysis show decrease in protein, crude fiber, ash and carbohydrate contents during the fermentation periods. The fat content of steeped non-moldy maize increased (4.32%-4.36%) compared to that of moldy maize (3.94%-4.01%), but they are not significantly different. Microbial analysis showed a reduction in yeast and mold counts, with values ranging from 7.0-0.50 CFU /g × 1.. Read More»

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