Evaluation of Aflatoxin Content and Microbial Quality of Maize Flour

Student: Maryam Batool Muhammad (Project, 2025)
Department of Microbiology
Bayero University, Kano, Kano State

Abstract

This study evaluates the aflatoxin content and microbial quality of maize flour sold in selected markets. Maize (Zea mays L.) is one of the most widely consumed cereals, but it is prone to contamination by Aspergillus species that produce aflatoxins, which are potent mycotoxins with serious health implications. Samples of maize flour were collected from different locations and analyzed for aflatoxin levels using Enzyme-Linked Immunosorbent Assay (ELISA) and for microbial load using standard microbiological methods. Results revealed varying levels of aflatoxin contamination, some exceeding permissible limits set by the World Health Organization (WHO). Total bacterial and fungal counts also varied across samples, with Aspergillus flavus and Penicillium spp. being the most prevalent fungi. The study concludes that poor storage and unhygienic handling practices contribute significantly to contamination. It recommends strict adherence to food safety regulations, proper storage conditions, and regular monitoring to ensure consumer safety.

Keywords
aflatoxin maize microbial flour contamination content quality aspergillus health samples
Filters
Institutions