Mycological, Identification and Characterization of Wheat and Millet

Student: Aanuoluwapo Christianah Oladapo (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

Food grains may be attacked by fungi in the field which can then develop rapidly during storage when conditions are suitablewhich result in losses in both quantity and quality in addition to decreasing nutritional value and mycotoxin production of theworld’s grain harvest, lost during storage by microorganisms including insects, mites, and rodents is higher especially indeveloping countries. A study to assess fungal spoilage and contamination of wheat and millet. Across the study three (3) fungi were isolated which include;Aspergillus sp, Penicillium sp, and Fusarium spwere the most predominant fungalgenera identified among the study sites. There was more mycotoxin producing fungal genera isolated from those samples of both millet and wheat with high level of contamination. Hence, indicating that wheat and millet consumers in the study area are exposed to the danger of mycotoxin poisoning. There is the need for policy makers to establish and enforce food grain quality standards and regulations related to molds and mycotoxins across the country and specifically among study area to minimize health hazards related to consumption of contaminated foods.

Keywords
microorganisms fungi
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