Introduction: The use of traditional storage facilities by most of the grain farmers and traders in Nigeria promotes fungal contamination of stored grains and subsequently mycotoxins which are potent carcinogens, neurotoxic, hepatotoxic and immunotoxic when consumed. This study was conducted to determine the incidence and phenotypes of mycotoxigenic fungi associated with commonly consumed food grains in Katsina state, Nigeria. Method: Fungal population in 21 composite samples each of maize, wheat, rice and peanuts from three open markets were determined using standard mycological techniques. Aspergillus spp obtained from the sam- ples were screened for aflatoxigenicity and subsequently characterised by Attenuated Total Reflectance Fourier Transformed Infrared (ATR-FTIR) spectroscopy. Results: A total of 136 filamentous fungi belonging to 19 species were isolated, of which Aspergillus flavus (18.4%), Mucor racemosus (13.2%) and Aspergillus niger (10.3%), were predominant. The highest level of contamination was found in the peanuts (1.8 x 105 ± 2.5 x
105 CFU/g). All the 12 Aspergillus parasiticus and 18 (72%) of Aspergillus flavus isolates obtained from the samples produced aflatoxin B1 on solid media as observed under ultraviolet light and confirmed by Thin Layer Chromatography. The ATR-FTIR spectra of both toxigenic and atoxigenic Aspergillus spp showed similar pattern. Conclusion: The levels of the mycotoxigenic fungi in the food grains, except for rice, were above the permissible limit of 100 to 10,000 CFU/g set by ICMSF, this signifies that they are unsafe for use as food or feed ingredients and hence, the need for more stringent control measures.
Pleurotus sajor-caju (PSC) is an oyster mushroom widely consumed in Asian countries and successfully cultivated in
Malaysia. This study aimed to determine nutritional compositions, functional properties and storage stability of PSC
powder based on storage temperature. Fresh PSC was dried using low heat air blow technique and ground into fine
powder. Nutritional analyses of PSC powder were conducted following AOAC methods. Functional properties were also
determined accordingly. For storage stability study, four portions of PSC powder were stored at temperature of -20, 4,
25 and 35o
C separately, and then studied parameters were investigated at time 0, 3 and 6 months. PSC powder contains
appreciable amounts of protein (22.41%), ash (7.79%), dietary fibre (56.99%) and β-glucan (3.32%) but low content
in sucrose (0.19%) and fat (2.30%). It also possesses notable functional properties such as water holding capacity, oil
holding capacity, swelling capacity and emulsifying activity. Storage stability study showed that PSC powder exhibited lower
moisture content and L* colorimetric value. Meanwhile higher water activity level with increasing storage temperature
but no significant difference in pH value and microbial counts were detected. Besides, storage temperature at -20, 25
and 35o
C jeopardized the original colour properties of PSC powder. The best storage temperature for PSC powder is 4o
C.
PSC powder has the potential to be a safe and as an alternative dietary fibre rich ingredient in food industry due to its
nutritional, functional and storage stability properties.
This study determined the effects of fenugreek on postprandial plasma glucose (PPG) and satiety among overweight and obese individuals. Fourteen subjects were studied in the morning after overnight fasts on four separate occasions. Glycaemic responses elicited by 50 g carbohydrate portions of white bread and jam with or without 5.5 g of fenugreek and fried rice with or without 5.5 g fenugreek were determined over 2 h. The primary endpoint was the incremental area under the plasma glucose response curve (IAUC). Adding fenugreek to both foods significantly reduced the IAUC compared to the food alone: white bread and jam, 180 ± 22 versus 271 ± 23 mmol × min/L (P = 0.001); fried rice, 176 ± 20 versus 249 ± 25 mmol × min/L (P = 0.001). Fenugreek also significantly reduced the area under the satiety curve for white bread with jam (134 ± 27 versus 232 ± 33 mm × hr, P = 0.01) and fried rice (280 ± 37 versus 379 ± 36 mm × hr, P = 0.01). It is concluded that fenugreek significantly decreased the PPG response and increased satiety among overweight and obese individuals.