Mycoflora and Total Aflatoxins Determination in Spices Consumes in Mubi North Local Government Area of Adamawa State, Nigeria

Aspergillus species are found all over the globe and may grow on a broad range of surfaces. Many species may cause food and spice degradation, as well as the development of aflatoxins, which is a public health concern in Nigeria and other tropical regions across the globe. Four species of Aspergillus were identified in four culinary spices regularly eaten in Adamawa state’s Mubi north local government area. Spice samples included turmeric, garlic, ginger, clove, and nutmeg. The agar plate technique was utilised for inoculation and identification of Aspergillus species. Spice samples were inoculated on ampicillin-modified potato dextrose agar and cultured for seven days at 28ºC to isolate mixed fungus colonies. The following aspergillus species were isolated in spices: garlic (Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, and Aspergillus parasiticus), nutmeg (Aspergillus fumigatus and Aspergillus parasiticus), ginger, and clove (Aspergillus niger and Aspergillus flavus), and tumerric (all species). The technique used for the testing of aflatoxins is ELISA process, therefore the total aflatoxins discovered are turmeric 0.13, clove 0.052498, ginger 0.052962, garlic 0.059992, and nutmeg 0.035. The obtained results show that the analysed spices eaten in Mubi North Local Government in Adamawa State provide low or no public danger. Given the significant impact of the toxins, there is a need for enhanced spice handling, preservation, and storage to reduce fungal infection. Keywords: Spices, Aflatoxins, Aspergillus species and Fungi