Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

The presence and reduction of multiple mycotoxins and metabolites during the processing of white and yellow maize varieties into ogi were determined by a robust liquid chromatography tandem mass spectrometric method. The levels of 16 mycotoxins and their metabolites were significantly reduced (on th...

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Bibliographic Details
Published in:Food control 2018-04, Vol.86, p.224-233
Main Authors: Okeke, Chiamaka A., Ezekiel, Chibundu N., Sulyok, Michael, Ogunremi, Omotade R., Ezeamagu, Cajethan O., Šarkanj, Bojan, Warth, Benedikt, Krska, Rudolf
Format: Article
Language:English
Subjects:
Corn (Zea mays)
Food processing
Food safety
Natural contaminants
Nutrition
ogi
Toxin degradation
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Summary:The presence and reduction of multiple mycotoxins and metabolites during the processing of white and yellow maize varieties into ogi were determined by a robust liquid chromatography tandem mass spectrometric method. The levels of 16 mycotoxins and their metabolites were significantly reduced (on the average by 90%) by steeping (fermentation), draining the steep water/fermented-grain washing, and wet-milling/sieving. Mycotoxin reduction during ogi production from both maize varieties varied insignificantly by steeping duration; however, ogi from 48 h of steeping contained the least residual level of most mycotoxins. Whilst the nutritional parameters of ogi changed insignificantly based on steeping duration, yellow maize processed after 48 h of steeping yielded a product with better organoleptic properties than other ogi samples. This research provides highly relevant insights into the processing and safety of ogi considering the high dependence on this maize product by the populations in sub-Saharan Africa, especially children during their first 1000 days of life. [Display omitted] •16 mycotoxins and their metabolites are reported in white and yellow maize grains.•Steeping/fermentation was the most effective to eliminate majority of the toxins.•Overall reduction of mycotoxins due to processing steps for ogi averaged at 90%.•Residual aflatoxin level in ogi was 6100 times higher than the EU limit for babies.•Yellow ogi from 48h steeping had least residual toxins and best consumer preference.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2017.11.021