Authors:
Paul Oladimeji Gabriel, Clement Olusola Ogidi *, Aderonke Mary Adetimehin, Bamidele Juliet Akinyele
Volume 28, Issue 1;
Pages: 35-45; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
‘Kati’ purchased from local producers in Akoko, Ondo State, Nigeria and ‘Kati’ produced from the laboratory were microbiologically examined for presence of microorganisms and mycotoxins. The microbial counts at the different stages of production are significantly different (p > 0.05) with values ranging from 1.00 × 105 to 1.16× 106 CFU/mL. Most predominated bacteria in commercial ‘Kati’ were Lactococcus lactis Lactobacillus plantarum and Lactobacillus brevis. Saccharomyces cerevisiae have the highest occurrence value of 32.6% and 55.6% in commercial ‘Kati’ and ‘Kati produced in the laboratory. There were presence of aflatoxin B1 (18.52 µg/g), aflatoxin B2 (16.02 µg/g), aflatoxin G1 (17.84 µg/g), fumonisin B1 (4.01 µg/g) and ochratoxin A1 (0.93 µg/g) in sorghum used for commercial ‘Kati’ production. Likewise, presence of aflatoxin B1 (16.78µg/g), aflatoxin B2 (13.94 µg/g), aflatoxin G1 (14.89 µg/g), and aflatoxin G2 (0.04 µg/g) in sorghum used for ‘Kati’ in the laboratory. The presence of mycotoxin residues on the starting material (sorghum) indicated that, ‘Kati’ and other fermented foods from cereals need to be produced under hygienic conditions. It is therefore, imperative to take into consideration, high level of hygiene with the principle of Hazard Analysis and Critical Control Point (HACCP) at different stages of production in order to reduce microbial contamination and toxins associated with fermented foods.
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