Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria
September 23, 2020 - Author: Oluwatoyin Motunrayo Adebowale, Nikita Saha Turna, Lenis Saweda O. Liverpool-Tasie, Adewale Obadina, Felicia Wu
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.
- 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.