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Assessment of Mycoflora Diversity and Aflatoxin Contamination in Bean Cake (Akara and Kengbe) Sold across Selected Markets in Ibadan Metropolitan Area

Emeka Taye Umezurike(1), Queen Iyunade Adepoju(2), Adeyemi Samson Abeeb(3), Badirat Folake Alimi(4), Basirat Adedamola Salami(5), Sodiq Tomiwa Ajadi(6), Bukola Ekeolu Adeyemi(7), Kehinde Mary Akinde(8),


(1) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(2) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(3) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(4) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(5) Department of Chemical Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(6) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(7) Department of Chemical Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
(8) Department of Biological Sciences, Faculty of Natural and Applied Sciences, Lead City University, Ibadan, Nigeria
Corresponding Author

Abstract


Bean cake, locally known as akara (fried in groundnut oil) and kengbe (fried in palm oil), is a widely consumed street food in southwestern Nigeria. However, it is highly perishable and prone to microbial contamination, particularly by fungi capable of producing mycotoxins, which pose significant public health risks. This study evaluated the diversity of fungal contaminants and the presence of total aflatoxins in akara and kengbe sold in Challenge, New garage, Soka, Dugbe, Oluyole and Tipper garage markets in Ibadan metropolis. Samples were aseptically collected from six major locations during the peak rainy season of May and June, 2025, homogenized, and cultured on Potato Dextrose Agar supplemented with streptomycin for fungal isolation. Colonies were identified based on macroscopic and microscopic characteristics, and aflatoxin levels were quantified using the RIDASCREEN® Aflatoxin Total ELISA kit (R-Biopharm, Germany). A total of 67 fungal isolates were recovered, representing Aspergillus niger (25%), Penicillium camemberti (25%), Aspergillus flavus (22%), Rhizopus spp. (15%), Mucor spp. (8%), and Saccharomyces cerevisiae (5%). Aflatoxin concentrations ranged from 2.0 to 12.0 ppb, with the highest values associated with samples harboring A. flavus. Variations in fungal prevalence were observed across market locations, reflecting differences in post-processing handling and environmental exposure. The detection of aflatoxins, which are heat-stable secondary metabolites produced by fungi, underscores the potential health risks posed by these widely consumed foods. These findings highlight the need for improved hygienic practices during production, handling, and vending of bean cake, as well as regular monitoring for fungal contamination and mycotoxins to protect consumer health.

Keywords


Akara, Kengbe, Fungal contamination, Aflatoxins, Street food safety, Aspergillus flavus

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DOI: 10.56534/acjpas.v5i2.196

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