Assessment of Aflatoxin Levels in Akara Processed from Bambara Groundnut and Cowpea Seeds

Aflatoxins (AFs) are toxic metabolites produced by different species of toxigenic fungi called mycotoxins, they are natural contaminants in raw foods and feeds, especially legumes and cereals. Aflatoxin contamination of food is a major health risk due to its carcinogenic and hepatotoxic properties. The objective of this study was to determine and compare aflatoxin concentrations, nutritional and sensory evaluation of akara samples made from 100% cowpea paste (A1), 100% bambara groundnut (BGN) paste (A5), and from bambara groundnut-cowpea composite paste mixtures (A2, A3, A4); to assess the products’ safety for consumption. Macro and micro mineral concentrations, sensory evaluation of the samples were also assessed. Five akara samples A1, A2, A3, A4, A5 were made, The highest AFs concentration (0.070 µg/Kg) was found in A5 (Akara from BGN paste only) while the least concentration (0.027 µg/Kg) was found in A1 (Akara from cowpea paste only). A5 had highest micro and macro mineral nutrients while A1 had the least. All akara samples were well accepted by consumers. Aflatoxin concentrations in akara samples (A1-A5) were much lower than the standard safe level of aflatoxin in food. Hence, consumption of akara made from bambara groundnut paste (A5), cowpea paste (A1) and composite mixture of both (A2, A3, A4) is safe as it relates to aflatoxin B1.