Dozie-Nwakile OC1*, Onyemelukwe NF1, Nwakile CD2, Okenwa CE1, Okongwu U1, Ukpai NU1 and Ilo AC1
1Department of Medical Laboratory Sciences, Faculty of Health Sciences and
Technology College of Medicine, University of Nigeria, Enugu Campus, Enugu State,
Nigeria
2Department of Pharmaceutics and Pharmaceutical Technology, Faculty of
Pharmaceutical Sciences Nnamdi Azikiwe University Agulu Campus, Awka, Anambra
State, Nigeria
*Corresponding Author: Dozie-Nwakile OC, Department of Medical Laboratory Sciences, Faculty of Health Sciences and Technology College of Medicine, University of Nigeria, Enugu Campus, Enugu State, Nigeria.
Received: March 30, 2020; Published: May 02, 2020
Background of the Study: Most of Nigerian staple foods especially cereals (rice and beans) are liable to aflatoxin contamination due to inherent high temperature and humidity favouring the growth of aflatoxin-producing Aspergillus spp.
Objective: This study was therefore conducted to determine the rate of contamination of some rice and beans varieties sold in Enugu state.
Methodology: A total of 220 samples were randomly purchased from various markets in Enugu state and analysed using standard mycological techniques.
Results: Of the total of 243 fungal isolates the most predominant were Aspergillus spp 106 (43.6%) with more numbers in rice varieties 84(50.3%) than beans varieties 22(28.9%). This is followed by Rhizopus spp 88(36.2%).
Statistical Analysis: All generated data were subjected to statistical analysis using SPSS version 24. Confidence interval was recorded at P < 0.05 limit.
Conclusion: This study showed that rice and beans sold in Enugu were contaminated by fungal agents irrespective of the variety and some of these fungal agents and their metabolites (aflatoxins) pose a serious health hazard either through consumption or inhalation.
Keywords: Rice; Cowpeas; Aflatoxins
Citation: Dozie-Nwakile OC., et al. “Nutritional Sustainability for a Child towards Isolation of Aspergillus Species from Some Cereals and Legumes Sold in Enugu".Acta Scientific Nutritional Health 4.5 (2020): 55-59.
Copyright: © 2020 Dozie-Nwakile OC., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.