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
For the full publication, please contact the author directly at: marbatmuktar@gmail.com
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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 147
- Delta State Polytechnic, Ogwashi-Uku, Delta State 15
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 145
- Ebonyi State University, Abakaliki, Ebonyi State 18
- Edo University, Iyamho, Edo State 11