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,

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 NigeriaFood 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.

Tags: c1-c2, cross-cutting-nutrition, fsg peer reviewed publications, fsp peer reviewed publications, nigeria, nutrition


Related Topic Areas

Nigeria, C1-C2


Authors

Oluwatoyin Adebowale

Oluwatoyin Adebowale

Saweda Liverpool-Tasie

Saweda Liverpool-Tasie
lliverp@msu.edu

Felicia Wu

Felicia Wu
fwu@msu.edu


For more information visit:

Feed the Future Innovation Lab for Food Security Policy
Food Security Group

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