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Journal of Food Quality and Hazards Control، جلد ۹، شماره ۳، صفحات ۱۴۷-۱۵۹
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عنوان انگلیسی Detection of Toxicogenic Molds in Some Legumes Sold in Local Markets of Ho, Ghana
چکیده انگلیسی مقاله Background: Legumes are plants that contain edible seeds and belong to the family Leguminosae with varying nutritional benefits to humans and animals. This study aimed to detect and identify toxicogenic molds on some legumes purchased from two local markets in Ho Municipality, Ghana. Methods: A total of 36 samples, including cowpea (n=9), soybean (n=9), brown bean (n=9), and Bambara bean (n=9) were randomly obtained from 2 local markets in the Volta region of Ghana. Culturing of the legume seeds were done on mycological media using serial dilution technique. Fungal species occurrence was also determined. Statistical Package for Social Sciences (SPSS) version 26 was used to analyze the data. Results: Fungal counts on cowpea, soybean, brown beans, and Bambara beans ranged between 1.91 and 2.84 log Colony Forming Units (CFU)/g on both media. There were no statistically significant differences (p>0.05) in the samples from the different vendors. The Moisture Content (MC) ranged between 6.74 and 12.15%, pH ranged between 6.27±0.03-6.53±0.02. A total of 13 fungal species belonging to 7 genera were isolated on SDA and OGYEA media; Aspergillus species (A. niger, A. terreus, A. flavus, A. fumigatus, A. ochraceus, A. parasiticus), Fusarium species (F. oxysporum), Trichoderma harzianum, Rhizopus species (R. stolonifer), Penicillium species (P. digitatum, P. verucosum), Rhodotorula mucilaginosa, and Mucor racemosus were recorded on the legumes. Conclusion: The presence of some mycotoxigenic fungi in legumes examined in this study showed the potential health hazards in the local people of Ho, Ghana. DOI: 10.18502/jfqhc.9.3.11153
کلیدواژه‌های انگلیسی مقاله Fabaceae, Vigna, Soybeans, Fungi, Mycology, Ghana
نویسندگان مقاله | N.K. Kortei
Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| P. Agbemeseli
Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| T. Annan
Food Microbiology Division, Council for Scientific and Industrial Research-Food Research Institute, P. O. Box M 20, Accra
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-953-5&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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