Mycotoxins in Foodstuffs: Case of Aflatoxin B1 and Ochratoxin A in Dry Okra and Cassava Chips Marketed in Daloa (Côte d’Ivoire)
Ehouman Ano Guy Serge *
Agroforestry Training and Research Unit, Biochemistry-microbiology Department, Agrovalorisation laboratory, University Jean Lorougnon GUEDE, BP 150 Daloa, Côte d’Ivoire.
Kouassi Kouassi Clément
Agroforestry Training and Research Unit, Biochemistry-microbiology Department, Agrovalorisation laboratory, University Jean Lorougnon GUEDE, BP 150 Daloa, Côte d’Ivoire.
Kouassi Kra Athanase
Agroforestry Training and Research Unit, Biochemistry-microbiology Department, Agrovalorisation laboratory, University Jean Lorougnon GUEDE, BP 150 Daloa, Côte d’Ivoire.
Ehui Edi Jean Fréjus
Agroforestry Training and Research Unit, Biochemistry-microbiology Department, Agrovalorisation laboratory, University Jean Lorougnon GUEDE, BP 150 Daloa, Côte d’Ivoire.
Beugre Grah Avit Maxwell
Agroforestry Training and Research Unit, Biochemistry-microbiology Department, Agrovalorisation laboratory, University Jean Lorougnon GUEDE, BP 150 Daloa, Côte d’Ivoire.
Traore Karim Sory
Laboratory of Environmental Sciences, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
The mycotoxins are toxic composites frequently found in foodstuffs causing some damages to consumers. This current study has been realised in order to estimate the content of Aflatoxin B1 and Ochratoxin A in dry okra and cassava chips frequently consumed by the population of Daloa. The analysis by chromatography in the liquid phase at high performance has shown that these foodstuffs contain Aflatoxin B1 and Ochratoxin A. These results reveal an average content of : 2.58 ± 3.65 µg/Kg and 3.08 ± 5.04 µg/Kg for the Aflatoxin B1 ; 1.06 ± 0.86 µg/Kg and 0.61±0.24 µg/Kg for the Ochratoxin A respectively in the flour of cassava chips and the powder of dry okra. These concentrations are somewhat to higher than those allowed by the norm of Codex Alimentarius. Under this form, the consumption of these foodstuffs by the population expose them at risk of diseases.
Keywords: Contamination, Aflatoxin B1, Ochratoxin A, dry okra, cassava chips