Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria

September 23, 2020 - Oluwatoyin Motunrayo Adebowale, Nikita Saha Turna, Lenis Saweda O. Liverpool-Tasie, Adewale Obadina, Felicia Wu<fwu@msu.edu>

Ademola, O., Turna, N. S., Liverpool-Tasie, L. S. O., Obadina, A., & Wu, F. (2020). Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria. Food Control, 107620.

Highlights

  • Lactic acid fermentation significantly reduces aflatoxin and fumonisin in maize.
  • This processing method is used to make a Nigerian porridge ogi for weaning infants.
  • Commercial ogi processors could achieve significant mycotoxin reductions.
  • Our study is the first to show efficacy in commercial settings, and for fumonisin.

Authors

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  • cross-cutting-nutrition,
  • food security group,
  • fsg peer reviewed publications,
  • fsp peer reviewed publications,
  • innovation lab for food security policy,
  • nigeria,
  • nutrition
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