Fungi and mycotoxins in cowpea (Vigna unguiculata L) on Nigerian markets. Issue 1 (2nd January 2020)

• Record Type: Journal Article
• Authors: Afolabi, Clement G.; Ezekiel, Chibundu N.; Ogunbiyi, Abimbola. E.; Oluwadairo, Olufemi J.; Sulyok, Michael; Krska, Rudolf
• Is Part Of: Food additives & contaminants. Volume 13:Issue 1(2020)
• Page Start: 52
• Page End: 58
• Publication Date: 2020-01-02
• Subjects: Cowpea -- food safety -- fungi -- legume -- mycotoxins -- Vigna unguiculate; Food additives -- Periodicals; Food contamination -- Periodicals; 664.07
• DOI: 10.1080/19393210.2019.1690590
• Languages: English
• ISSNs: 1939-3210

Abstract

ABSTRACT: In this study, 81 samples of two cowpea varieties (brown: 54; white: 27) collected from various markets in southwestern Nigeria were examined for fungal and mycotoxin contamination. Moulds belonging to Aspergillus, Fusarium, and Penicillium were recovered from 99% of the samples. In both cowpea varieties, Aspergillus (52–53%) dominated Fusarium (29–30%) and Penicillium (17–20%). The interactive effect of cowpea variety and sampled location was significant ( p = .013) on the occurrence of Fusarium species. Aflatoxins were detected in one brown and two white cowpea samples at concentrations reaching 209 and 84 µg/kg, respectively. Additionally, beauvericin was found in two samples of each cowpea variety, albeit at low concentrations. Cowpea presents as an alternative vegetable protein source to groundnuts in household nutrition with respect to mycotoxin contamination. Simple techniques to prevent mycotoxins in dry cowpeas are discussed.