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EVALUATION OF THE AFLATOXIN CONTENT, ANUTRIENTS LEVEL AND PH OF SELECTED FOOD ITEMS CONSUMED IN THE SOUTH EASTERN NIGERIA

*Oko, Augustine Okpani, Eluu Stanley, Ugwu, Daniel Onyedikachi, Oko, Emmanuel Egwu,Nweze, Nwabueze Peter, Oluwole, Akinjide Omoniyi and Okorie, Joseph Michael

This study evaluated the aflatoxin content and anutrient composition as well as the pHof different food materials consumed in South Eastern, Nigeria. Seven food materials: oil bean, melon, peanut butter, cassava chips, pepper, corn pap and African nutmeg were obtained from different parts of the South Eastern, Nigeria. The samples were processed by pulverizing into powdered form using sterile blender. The samples were then collected separately into sterile screw capped Duran bottles for usein the analysis of aflatoxin, anutrients and pH profile. The results showed that aflatoxin contentsranged from 11.027±0.5 µg/Kg in peanut butter to 2.566 ±0.2µg/Kg in cassava chips. Among the anutrients studied, highest flavonoids concentration was found in pepper (13.2 ±1.5%) peanut butter and the least in cassava chips (1.3 ±0.3%). On the other hand,Saponin content ranged from 17.3 ±1.4% in melon to 10.1±0.8 % in peanut butterwhile tannins was present only in melon and African nutmeg. However, pH ranged from 7.21 to 4.57 in melon and corn pap samples respectively. This study reveals aflatoxin contamination of all food samples studied and a relationship between the pH of food andextent of aflatoxin infestation. Key words: Aflatoxin, anutrient, oil bean, melon, peanut butter, cassava chips, pepper, corn pap and African nutmeg.

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