Fungal Count in Maize Flour Sold in Nakuru Market

A SHORT COMMUNICATION


Determination of fungal trains in corn whisky flour sold in Nakuru County-Kenya


Abstract

In this study atomic number 23 samples of stinker grains, unpacked flour and packed flour each were still from Nakuru shopping center. Fungal levels in the flour were determined to found whether the values were within the recommended FOA limits fore human use and too to investigate the presence of toxigenic fungi. The procedure was carried out by vaccinating on potato dextrose agar (PDA). Once offshoot occurred, the number of fungi growing were counted and identified to the genus level. The moisture cognitive content in the grains and the flour was determined as percentage exercising weight loss by drying the samples in the oven at 105oC for 24 hours.
The results indicated that in both packed and unpacked flour levels were beyond the recommended FAO limits. It was also find that fungal counts in packed flour were higher that those in unpacked flour. However the difference was not significant according to the results of the T-test. moisture content levels in corn whiskey grains, unpacked and packed flour were at a lower place the levels that support fungal growth. The flour was highly contaminated by moulds especially those of the genus Penicillium, Fusarium and Aspergillus.Further work should be done to identify the fungus species to the species level and also to determine whether the flour is contaminated by every mycotoxins.




Key words: Mycotoxins, toxigenic fungi.
































Introduction

Maize (Zea mays) belongs to the family Poaceae (old name graminae). It is an one-year grass and one of the most important cereal crops in Kenya. It is the staple food for most of the people in Kenya. somewhat 2,900,000 acres of maize are grown annually mostly on small-scale farming. Besides food for humans maize is also apply as feed for farm animals. 3.8 tones of maize were consumed in Kenya in the year 2002 alone (FAO, 2003).
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