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Table 2 Aflatoxin levels in cereal flours and Obushera and conformance to food safety standards

From: Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Food matrix

Total aflatoxins

Conformance to food safety standards

(ppb)

Max. (ppb)

% Conforming samples

Standard

Sorghum flour

22.3 ± 21.2

4

50.0

EU (2006)

10

60.0

EAC (2016)

Millet flour

9.9 ± 10.0

4

60.0

EU (2006)

10

75.0

EAC (2011)

Obushera

10.4 ± 6.1

4

66.0

EU (2006)

10

88.0

UNBS (2009)

  1. Values are means ± standard deviations. Obushera (n = 59), Sorghum flour (n = 20), Millet flour (n = 20), ND – not detected (detection limit; 1.75 ppb). Number of samples ND for Obushera, sorghum flour and millet flour is 33, 9 and 10, respectively