Browsing by Author "Adebayo, S.E."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Characterization of Fungal Contaminants in Fermented Locust Beans in Kwara State, Nigeria: Implications for Food Safety
    (Federal University of Lafia, Nasarawa State, Nigeria, 2025-12) Olahan, G.S.; Ajadi, I.; Ben-Uwabor, P.O.; Adebayo, S.E.
    Fermentedlocust bean seeds are utilized for seasoning in various traditional dishes. Its production is mostly under unhygienic conditions by majorly illiterate women who care less about microbial contamination of the final product. Consumption of any contaminated food can cause health complications in humans. This study was aimed at isolating the mycoflora associated with fermented locust bean seeds collected from three villages in Kwara State, Nigeria using both morphological and molecular techniques. DNA of each of the isolates was extracted using Zymo Fungal/Bacteria DNA Miniprep Kit. PCR amplification of the ITS regions of the isolates was carried out using primer pair; ITS1 and ITS4. The products had been sequenced, and the results from the BLAST search revealedthat Isolate A was Aspergillus flavus, Isolate B was A. niger, Isolate C was Rhizopus arrhizus, and Isolate D was Mucor indicus.The fermented locust bean seeds from Madi village had the highest fungal count (7.2 X 103cfu/gm), while that from Ogundele village had the lowest (1.4 X 103cfu/gm). The presence of Aspergillus nigerand A. flavus (mycotoxigenic fungi) in this study poses a significant public health risk. Therefore, it is important to encourage the villagers involved in fermented locust bean production and storage in these villages to be more hygienic.