ASSESSMENT OF FUNGAL CONTAMINANTS IN WHEAT FLOUR SOLD IN NASARAWA MARKET, NASARAWA STATE

ASSESSMENT OF FUNGAL CONTAMINANTS IN WHEAT FLOUR SOLD IN NASARAWA MARKET, NASARAWA STATE

ABSTRACT

The assessment of fungal contaminants in wheat flour was carried by pour plate method to determine the presence of contaminant fungal strains in flour using PDA media.  Contaminants fungal strains isolated and identified in the sample are Saccharonyces cerevisiae, Rhodotorula spp, Sclerotium species, Mucorspecies, Aspergillus species and penicillium species. The cultural and morphological characteristics of the fungal strains assessed are shown in table 4.1 and are all features that are specific for fungal strains. The results obtained from the fungi distribution associated with each sample of flour showed samples A1, X3, E5, F7, H8, I9 and J10 to have the highest number of positive (2) while B2 has the least number of positive (1) and D4 has Zero(0) number of positive for all the fungal strains assessed in the flour. However, the test for the frequency distribution of fungi isolated from flour showed that Rhodotorula spphad the highest percentage (%) occurrence of 33.3% while Aspergillus species and penicillium species had the lowest percentage (%) occurrence of 5.6% and the others are Saccharomycescerevisiae (27.8%), Sclerotiumspp (16.7%) and mucor spp (11.1%). From the results obtained, a number of contaminant fungal strains can be assessed in flour.

CHAPTER ONE

1.0                                                           INTRODUCTION

1.1       Background of the Study

Cereals and cereal-derived products are basic foods consumed in different households in different processed and unprocessed forms (Onyemauwa et al., 2008) and has been the world’s most important source of food for the last 10,000 years (Onwueme and Sinha, 1999). In the developing world, grains like wheat, millet, maize constitute a major part of the diet. The uniqueness of wheat among cereals derives from the cohesiveness and viscoelasticity of dough formed when wheat flour is mixed with water (Koehler and Wieser, 2013).

Wheat is a strategic and important crop in human life. As one of the most consuming agriculture crops, it can play an important role in endangering human health if contaminate with pollutants. Wheat flour is commonly used for baking bread that almost is used in all meals of Nigerian food culture. Prepared foods of cereals such as breads are inexpensive with high nutritional value in diet (Mentes et al., 2008).

There is a considerable high demand of wheat flour at national and international level. At present million tons of wheat flour is produced and stored. Flour is stored for many months and is subjected to fungal load and its mycotoxins. Mycotoxins are secondary metabolites of fungi produced during spoilage of food products. Mycotoxins are one the most important contaminants of agricultural food and feedstuffs. According to a report of Food and Agriculture Organization, 25 percent of the world’s crop is contaminated with mycotoxins each year which adversely affects the cereal food industry (Petzinger and Weidenbach, 2002).

The occurrence of fungal growth in food and food products causes many changes related mostly to their physico-chemical characteristics which negatively affect nutritional and sensory properties of food (spoiled food), but also they can cause serious diseases and infections in human beings. There are more than 100,000 species of fungi but only some of them are pathogenic (Dc Hoog et al., 2000)

Fungal growth and mycotoxin contamination have detrimental effects on the quality of flour and ultimately’ plot a health hazard for the consumers. Extensive negative physicochemical changes in the flour facilitate the mycelium growth. The growth of fungi not only spoils the flours but also the primary cause for the deterioration of breads and pastries. There are chances of recontamination of these cereal products after baking due to bakery dust consisting of contaminated flour particles and may result in mycotoxin contamination (Kehinde et al., 2014),

1.2       Statement of the Problem

Food poisoning is one of the major causes of disease and infections in human and animal, which may lead to death of the organisms if not handle carefully. Fungal contamination plays a greater role in food poisoning either before or after processing of the food from its raw materials or to the finishing level (Onyemauwa et al., 2008). The prevalence of fungal contamination in farm crops such as wheat flour is a natural occurrence and cannot be entirely prevented either in the field or during post harvest operations. Several fungal related human health problems have been documented in Nigeria such as death as a result of consumption of moldy food products (Ikeoah and Okoye, 2005), and the presence of afatoxin in the urine of organs of children who die of food poisoning or contamination (Sirma et al., 2016). Risk assessment by regulatory bodies has become necessary to help establish regulatory guidelines to protect public health. It is in the light of this, that the study seeks to carry out an assessment of fungal contaminants in flour sold in Nasarawa Market.

1.3       Justification of the Study

Right from harvest to post harvest operations of grain are subjected to vigorous process and cleaning. However not all microorganisms and toxins are removed from the final flour because microorganisms can penetrates the kernel of grains during growth and storage. In addition, wheat processing, handling, as well as package of the finished product could also serve as sources of contamination by pathogenic fungi. Therefore, it has become importance to assess the fungal contaminants in wheat flour so as to create awareness to the appropriate authority to put the right measures in place to reduce food poisoning as a result of fungal contamination of grains flour.

1. Aim of the study

The aim of this study was to assess the fungal contaminants in wheat flour sold in Nasarawa market

1.5       Specific Objectives

The objectives were to:

1. isolate and identify the fungal contaminants in flour sold in Nasarawa
2. determine the frequency of occurrence of fungi isolates