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.
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For the full publication, please contact the author directly at: marbatmuktar@gmail.com
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