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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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 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10