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Mycological contamination of Ogiri (fermented sesame seeds) during production in Sierra Leone

✍ Scribed by Felixtina E. Jonsyn

Book ID: 104778036
Publisher: Springer Netherlands
Year: 1990
Tongue: English
Weight: 319 KB
Volume: 110
Category: Article
ISSN: 0301-486X
DOI: 10.1007/bf00447000

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✦ Synopsis

'Ogiri' (fermented sesame seeds) was prepared in the laboratory and at home by selected participants. No fungal participation was observed during the normal fermentation process. However, fungal contamination was observed when improper handling techniques were employed. Out of the 49 samples examined, 41 fungal isolates were made. Aspergillus spp were the dominant group irrespective of the locality. Toxigenic Aspergillus included A. flavus Link ex Fries, A. tamarii Kita and A. ochraceus Wilhelm. P. citrinum Thom was the only toxigenicc Penicillium isolated. The role of the different types of wraps used for the fermentation, marketing and storage of the product was also determined.

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Twenty-six market samples and four laboratory-prepared samples of "ogiri" were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus-contaminated melon seeds. Losses of 64.7% aflatoxin B1 and 82.9%