title: Occurrence of Fusarium Mycotoxins in Cereal Crops and Processed Products (Ogi) from Nigeria.
abstract: In Nigeria, maize, sorghum, and millet are very important cash crops. They are consumed on a daily basis in different processed forms in diverse cultural backgrounds. These crops are prone to fungi infestation, and subsequently may be contaminated with mycotoxins. A total of 363 samples comprising of maize (136), sorghum (110), millet (87), andogi(30) were collected from randomly selected markets in four agro-ecological zones in Nigeria. Samples were assessed forFusariummycotoxins contamination using a multi-mycotoxin liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Subsequently, some selected samples were analysed for the occurrence of hidden fumonisins. Overall, 64% of the samples were contaminated with at least one toxin, at the rate of 77%, 44%, 59%, and 97% for maize, sorghum, millet, andogi, respectively. Fumonisins were the most dominant, especially in maize andogi, occurring at the rate of 65% and 93% with mean values of 935 and 1128 μg/kg, respectively. The prevalence of diacetoxyscirpenol was observed in maize (13%), sorghum (18%), and millet (29%), irrespective of the agro-ecological zone. Other mycotoxins detected were deoxynivalenol, zearalenone, and their metabolites, nivalenol, fusarenon-X, HT-2 toxin, and hidden fumonisins. About 43% of the samples were contaminated with more than one toxin. This study suggests that consumption of cereals and cereal-based products,ogiparticularly by infants may be a source of exposure toFusariummycotoxins.
authors.affiliation: Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium. cynthia.chilaka@ugent.be.|Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University of Agriculture, Umuahia-Ikot Ekpene Road, Umudike, PMB 7267 Umuahia, Abia State, Nigeria. cynthia.chilaka@ugent.be.
authors.forename: Cynthia Adaku
authors.initials: CA
authors.lastname: Chilaka
authors.affiliation: Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium. marthe.deboevre@ugent.be.
authors.forename: Marthe
authors.initials: M
authors.lastname: De Boevre
authors.affiliation: Department of Biological Sciences, McPherson University, KM 96 Lagos-Ibadan Expressway, 110117 Seriki Sotayo, Ogun State, Nigeria. olusegunatanda@yahoo.co.uk.
authors.forename: Olusegun Oladimeji
authors.initials: OO
authors.lastname: Atanda
authors.affiliation: Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, 9000 Ghent, Belgium. sarah.desaeger@ugent.be.
authors.forename: Sarah
authors.initials: S
authors.lastname: De Saeger
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis; D005670:Fusarium; D009183:Mycotoxins / Q000032:analysis*; D009549:Nigeria
chemical_list: D009183:Mycotoxins
keywords: Fusarium mycotoxins; LC-MS/MS; Nigeria; cereal; occurrence; ogi