Levels Of Aflatoxins And Influence Of Postharvest Handling Of Ingredients Of Complementary Food On Aflatoxin Contamination In Bahi District, Dodoma Region

ABSTRACT

Aflatoxins are secondary metabolites produced by several species of Aspergillus fungi, which occur in food crops due to exposure of pre-harvest and post-harvest conditions. Complementary foods are considered an important source of energy, protein and fat for children aged between 6-24 months. The study was carried out to to determine levels of aflatoxins contamination of complementary flour composite and to explore the association between post-harvest handling practices and aflatoxins contamination in maize-based complementary foods. Complementary flour samples were collected from randomly selected household and analyzed by using HPLC. The presence and concentration of aflatoxins B1, B2, G1, G2 and total AFs was detected. About 48.95% of all samples were found to be contaminated with aflatoxins. The mean recovery of the method was 98%, 102% and 105.5% spiked at levels of 1ppb, 5 ppb and 10ppb respectively. Interview was performed using a validated semistructured questionnaire. Responses from the parents/caretakers were used to evaluate postharvest handlings that are significantly associated with aflatoxins. A stepwise linear regression in generalized linear model was used to identify factors that significantly 0.00affected contamination of complementary food with aflatoxins. The analyzed sample was found to be less contaminated with aflatoxins B1 across all six villages with range of 0.24-1.39 µg/kg, with mean value of 0.67µg/kg and total mean aflatoxins were found to be 4.79µg/kg. Results indicated that some of the postharvest handling practices used by parents/caregivers to agricultural produce used to prepare complimentary food are highly associated with aflatoxins contamination (p