1Nwosu, O. I., *1Saleh, A., 1Shitu, S., 1Abduljalil, N. A. and 2Mohammed, A. A.
*1Department of Microbiology, Faculty of Life Sciences, Ahmadu Bello University, Zaria, 2Umar Suleiman College of Education Gashua Yobe State
*Corresponding author’s Email: aliyusaleh1985@gmail.com, doi.org/10.55639/607.020100119
ABSTRACT
Fermented maize pap (commonly known as ogi or akamu) is widely consumed in Nigeria as a staple breakfast meal and as a complementary food for infants and young children. However, inadequate processing and poor storage conditions may predispose this product to fungal contamination and mycotoxin exposure. This study evaluated the proximate composition, mycological quality, and aflatoxin B₁ contamination of commercially available pap sold in Zaria metropolis. Ten pap samples were randomly collected from two locations, Samaru and Kwangila. Proximate composition was determined using standard AOAC methods, while fungal load and diversity were assessed using culture-based techniques. Aflatoxin B₁ levels were quantified using enzyme linked immunosorbent assay (ELISA). Moisture content ranged from 73.14 ± 3.74% to 77.87 ± 2.88%. Fungal counts ranged from 2.0 × 10⁴ to 2.0 × 10⁵ cfu/mL, exceeding the permissible limit (1.0 × 10⁴ cfu/mL) established by NAFDAC. Identified fungal species included Aspergillus flavus, Aspergillus niger, Trichosporon, and Microsporum. The average mean aflatoxin B₁ concentrations were 5.02 µg/kg and 7.93 µg/kg for Samaru and Kwangila samples respectively, with one sample exceeding the regulatory limit of 20 µg/kg established by the Standards Organisation of Nigeria. The results suggest that pap sold in Zaria may pose potential public health risks due to fungal contamination and aflatoxin exposure. Improved hygiene practices and regulatory monitoring are recommended to ensure food safety.
KEYWORDS
Pap, Ogi, Aflatoxin B, Nigeria, Fungal contamination.