Published March 2023
| Version v1
Working paper
Open
Prevalence of Aflatoxins in Commonly Consumed Foods in Western Kenya
Creators
- 1. Kenya Agricultural & Livestock Research Organization, National Sericulture Research Centre, Thika
- 2. Kenya Agricultural & Livestock Research Organization, Non-ruminant Research Institute, Kakamega
- 3. Kenya Agricultural & Livestock Research Organization, Dairy Research Institute, Naivasha
- 4. Kenya Agricultural & Livestock Research Organization, Food Crops Research Institute, Kabete
- 5. Kenya Agricultural & Livestock Research Organization, Non-ruminant Research Institute
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6.
Kenya Agricultural and Livestock Research Organization
- 7. Desertification Research Centre, NRD, University of Sassari
Description
The focus of the paper presented during the 1st KALRO Scientific Conference and Exhibition, that took place from 27th to 31st March 2023, is pre- and post-harvest and value addition technologies for improved local and global competitiveness.
Aflatoxins are secondary fungal metabolites that contaminate cereals, groundnuts and animal source foods and are a recognized health risk. This study investigated the occurrence of total aflatoxins in maize, maize flour, finger millet and sorghum from Bungoma, Busia and Kakamega Counties of western Kenya. Forty (40) groundnut samples, 16 finger millet, 19 sorghum, 47 maize and 33 maize flour samples were collected from households for analysis of aflatoxins.
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Prevalence of aflatoxins in foods in Western Kenya.pdf
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