Microbiological Quality and Risk Assessment for Aflatoxins in Groundnuts and Roasted Cashew Nuts Meant for Human Consumption
Table 3
Percentage occurrence of fungal isolates in Nigerian nuts.
Sample type
Location
Fungal Isolate (%)
A. flavus
A. niger
A. Parasiticus
A. fumigatus
Penicilliumspp.
A. candidus
A. carbonarius
Curvularia lunata
Rhizopus oryzae
Fusarium oxysporum
Fusarium verticillioides
Cashew nut
“Mushin”
ND
33.
ND
ND
ND
ND
ND
ND
ND
6.
ND
“Topo”
ND
ND
ND
ND
ND
ND
2
ND
5
ND
2
“Awoyaya”
2
ND
ND
2
2
ND
ND
ND
ND
ND
2
“Lakowe”
16.
ND
ND
33.
ND
ND
16.
ND
16.
16.
ND
“Obalende”
2
2
ND
ND
ND
ND
ND
2
2
ND
ND
“Badagry”
ND
100
ND
ND
ND
ND
ND
ND
ND
ND
ND
“Ikota”
2
2
ND
ND
ND
ND
ND
ND
2
2
ND
“Ajah”
ND
ND
ND
ND
ND
ND
ND
ND
ND
10
ND
verall occurrence (%)
50
37.5
ND
12.5
12.5
ND
25
12.5
50
50
25
Groundnut
“Ajebo”
28.57
42.85
ND
ND
ND
ND
14.28
14.28
ND
ND
ND
“Fidiwo”
83.33
ND
16.67
ND
ND
ND
ND
ND
ND
ND
ND
“Obafe”
4.76
4.76
ND
ND
80.95
ND
ND
9.52
ND
ND
ND
“Ogunmakin”
ND
100.00
ND
ND
ND
ND
ND
ND
ND
ND
ND
“Mowe”
ND
ND
ND
ND
87.50
12.5
ND
ND
ND
ND
ND
Overall occurrence (%)
60
60
20
ND
40
20
20
40
ND
ND
ND
ND: not detected; mean occurrence with same superscript along the same row is not significantly different (). Frequency of occurrence = (total number of each organism in the sample )/(total number of all organisms in the sample). Overall occurrence = (no. of locations that each organism is found /(total no. of locations sampled).
