Evaluation of aflatoxin levels in selected varieties of cowpea in the Greater Accra Region, Ghana

Yahaya Damba; Nelson Opoku; Rabiu Mohammed Abubakar; Mohammed Lawal

doi:10.18502/jfsh.v9i1.12688

Yahaya Damba Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana.
Nelson Opoku Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana.
Rabiu Mohammed Abubakar Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana.
Mohammed Lawal Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana.

DOI: https://doi.org/10.18502/jfsh.v9i1.12688

Keywords: Aspergillus species; Cowpea; Ghana; Mycotoxins

Abstract

Cowpea, a major source of food in Ghana is known for its nutritional benefits and is highly recommended for consumption to tackle malnutrition. Its production and distribution however are faced with challenges such as fungal and mycotoxin contamination. The aim of this study was to assess aflatoxin levels of common cowpea varieties in the Nima and Agbogbloshie markets and to explore if these levels fall within the acceptable consumption ranges. The aflatoxin levels of all the procured samples were analyzed following the Reveal Q+ protocol. All the samples analyzed contained aflatoxin at levels ranging from 2.1 to 12.6 ppb. Red beans cowpea variety from Nima market had the highest mean aflatoxin concentration (9.1 ppb) while Agbogbloshie Red beans variety had the lowest mean aflatoxin concentration (3.6 ppb). There was no significant difference between the aflatoxin level of both markets (p = 0.610) nor was there a significant difference between the aflatoxin levels in the cowpea varieties (p = 0.950). The results revealed in this study compromise food safety and could lead to serious health implications for consumers. Authorities in charge of food ensuring safety must provide important education and training to food crop vendors which will gradually lead to the total elimination of fungi and aflatoxin in food crops. Also, there should be periodic checks on the condition of cowpea and cowpea products in markets to boost food safety.