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
For the full publication, please contact the author directly at: christianahanu03@gmail.com
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- University of Ilorin, Kwara State 404
- University of Jos, Jos, Plateau State 19
- University of Lagos 18
- University of Maiduguri ( - Elearning), Maiduguri, Borno State 3
- University of Maiduguri, Borno State 109
- University of Nigeria, Nsukka, Enugu State 270
- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 6
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- University of Uyo, Akwa Ibom State 209
- Usmanu Danfodio University, Sokoto, Sokoto State 245