Reduction of aflatoxins during brewing of a Malawian maize‐based non‐alcoholic beverage, thobwa

Abstract This study reports onthe effect of various production steps on levels of aflatoxins during preparation of thobwa, a traditional maize‐based fermented non‐alcoholic beverage, brewed across Malawi. The effect of boiling, fermentation and their interaction on the level of aflatoxins, the trends of aflatoxin reduction during brewing, and the distribution of aflatoxins between the solid and liquid phases of the beverage were studied using VICAM AflaTest immunoaffinity fluorometric assay. Fermenting and boiling thobwa pre‐mix‐, with initial aflatoxin content of 45–183 μg/kg, resulted in aflatoxin reduction of 47% (13–61 μg/kg) on average. Fermentation and boiling contributed about 20 and 33% aflatoxin reduction, respectively, but without interactive effect between the two factors. Fermenting the thobwa for 24 h led to further reduction of aflatoxins to about 37% of the initial content, and remainedconstant for up to 8 days. Thobwa is a popular beverage in Malawi which is consumed in large quantities by all gender categories including infants, therefore the presence of aflatoxins may constitute a significant health risk factor. This study highlights the need to use raw materials with low levels of aflatoxins for production of maize‐based non‐alcoholic beverages to ensure consumer safety

Five keys to prevention and control of mycotoxins in grains : a proposal

Grains (cereals and legumes) contribute significantly to in achieving food and nutritional security. However, these commodities are susceptible to fungal contamination, accompanied by the production of toxic secondary metabolites known as mycotoxins. Despite existence of extensive literature concerning prevention and control of mycotoxin contamination in these commodities, its packaging into guidelines or advice remains complex for nonscientists to comprehend thus restricting effective implementation of these measures. In an effort to ease comprehension and implementation of the mycotoxin prevention and control in grains, this paper synthesizes literature on the subject and proposes a framework of five keys with: (1) Recommendations (what); (2) Actionable steps/instructions to achieve recommendations (how) and, (3) Reasoning behind the recommendations (why). This concept of the five keys was originally written from a developing country perspective. However, most of these measures could also be applicable in a global context