Aflatoxin Contamination of Cassava Flour (Kokonte) Processed By Traditional Methods in Ghana

Abstract

Aflatoxin contamination of cassava flour (kokonte) bought in the markets of Accra has been investigated. A survey of the methods of production and of processing of the cassava chips was conducted to determine the sources of contamination in the production of the flour. Samples of the flour were analysed for aflatoxin contamination and concentrations using Thin Layer Chromatography (T.L .C.). Known levels of aflatoxin in kokonte flour samples were fed to weanling rats to determine the effects on the rats. Serum alkaline phosphatase levels were determined in the serum samples of the individual rats. The study revealed that:- (1) Three types of kokonte flour are sold at the markets of Accra and these are named according to their colours. There are red, black and white kokonte types. (2) Methods used in the processing of the cassava chips exposed the fresh roots to mould growth and hence to aflatoxin contamination. (3) Twenty-two percent of the kokonte flour samples bought from the market were found to contain aflatoxin. The mean aflatoxin concentration was calculated to be 867pg/kg. (4) There were reduced rates of growth in the rats fed on aflatoxin-contaminated diets over a period of 25 days and their food intake was also found to have reduced when compared with those of the control group. (5) The rats on aflatoxin-contaminated diets had fatty livers and there was an evidence of a growth on one of the livers. (6) Serum alkaline phosphatase levels in rats fed aflatoxin-contaminated diets were found to be higher than those observed for the rats on control diets.