Journal of Food Quality and Hazards Control

2-3

Authors: V. Toupchi-Khosroshahi, E. Mehrabi Nasab

-

13-25

Authors: P.O. Oleghe, F.C. Akharaiyi, C.B. Ehis-Eriakha

Background: The exorbitant cost of wheat-based foods in non-wheat growing countries has necessitated looking for more enriched and sustainable alternative flour from botanicals that can be mixed and used to produce baked products including biscuits. The study aimed to make biscuits using three different fermented and unfermented mixtures of flour (sweet potato, pigeon pea, and yellow maize). Methods: Starch-rich tubers of yellow-fleshed cultivar of sweet potato (Ipomoea batatas), yellow maize (Zea mays) grains, and pigeon peas (Cajanus cajan) seeds were purchased from food merchants in the Uchi market, located in Auchi area of Edo State, southern Nigeria in June 2022. These botanical samples were taxonomically validated. The samples were divided into two parts fermented and unfermented, prepared and produced into flour forms. The blended raw materials into flour were mixed in order of sweet potato: pigeon pea: maize (composite mix two 60.00:25.47:14.53, composite mix five 67.70:20.00:12.31 and composite mix eight 61.72:25.24:13.04) were selected to produce biscuits while 100% wheat was used as control. Biscuits were produced from the flour using a standard recipe. The obtained results were presented in mean±SD format of interpretations. Analytical significance dissimilarity between the means samples were considered based on one-way analysis of variance (ANOVA) using IBM Statistical software Results: It revealed that fermentation increased techno-functional properties containing crude fiber (3.464±0.01-3.485±0.01) and ashes (3.688±0.11-3.711±0.11), while reducing fat (17.339±0.03) and moisture contents (3.639±0.05), the control had the highest protein (12.805±0.25) and lowest carbohydrate (55.622±0.12). The fermented biscuits had more flavonoids (23.162±0.36-23.852±0.60), saponins (14.793±0.07-23.495±0.03). Additionally, fermentation enhanced the potassium bioavailability of the products (19.803±0.00-25.264±0.05). There was high free radical scavenging activity and color for all the fermented samples than unfermented and controlled biscuits. Conclusion: According to the research, ternary flour mixes from the botanicals could lead to products with improved nutritional composition, functional properties, and antioxidant attributes to further improve biscuit quality.

39-46

Authors: A.O. Oyedeji, B.A. Odeyemi, L.A. Azeez

Background: The safety of milk is considered as a significant public health consideration and has been a key concern for consumers worldwide. The concentrations of cyromazine and its metabolic product, melamine, and their dietary risk assessment are investigated in this study. Methods: A total of 182 milk samples containing 15 brands were sampled between June and December 2022 from major and retail markets in Nigeria. After a solid-phase extraction procedure, the concentrations of the two compounds were determined using High-Performance Liquid Chromatography coupled with a Diode-Array Detector. Solid-phase extraction was utilized to extract local and imported evaporated and infant milk with CCl3COOH and CH3CN, followed by clean-up with NH4OH in MeOH. The extracts were analyzed with Agilent High-Performance Liquid Chromatography, including a Zorbax Eclipse+C18 column. Results: For both melamine and cyromazine, the Limits of Detection and Limits of Quantification were 1.29-1.48 and 3.94-4.50 μg/kg, respectively. The precision (Relative Standard Deviation<1), recovery (99.5–102.5%), and regression (r2=0.989) were all excellent. Melamine concentration ranged between 57.6±18.9 and 930.3±379.9 μg/kg among the samples, and cyromazine was 57.2±12.3 and 670.9±87.8 μg/kg. Brand 2, imported from Holland, had the highest detection frequency for the two analytes. Disturbing levels of melamine were detected in Brand 2, particularly that 75 and 95% of the samples had melamine above the acceptable Maximum Residue Limit. However, the estimated daily exposure to the two additives was below the allowed daily intake values, and the Hazard Index (HI) in the different milk samples ranged from 0.02 to 1.22, with one sample having HI>1. Conclusion: The exposure risk of melamine and cyromazine among the general population is acceptable, and smaller HI values demonstrated no significant potential risk for the Nigerian population according to the recommended guidelines. Regulatory agencies are encouraged to step up their surveillance activities to forestall the inclusion of prohibited additives in local and imported milk to protect public health.

59-68

Authors: L. Mato, Z. Daman, J. Spahiu, E. Halimi, B. Seiti, D. Topi

Background: Today, mycotoxins are considered critical contaminants in foodstuffs produced by fungi, highlighting the importance of food safety to human health. The toxigenic fungi invasion and mycotoxin production are highly variable and depend on climate, plant, and agronomic practices. Among these, Aflatoxins (AFs) are considered the most potent toxins. This study investigated the fungi presence and AFB1 contamination in corn and wheat grown in Albania during the 2022 harvesting year. Methods: Wheat samples were collected during the summer, while corn during the autumn, and further analyzed. Mycological contamination assessment applied the Verband Deutscher Landëirtschaftlicher Untersuchungs ̶ und Forschungsanstalten (VDLUFA) procedures. The AFB1 levels were measured using the Enzyme-Linked Immunosorbent Assay (ELISA) method. The MATLAB R2016b software was applied to perform statistical analysis. The Estimated Daily Intake on AFB1 was calculated to evaluate human exposure. Results: The genera Alternaria, Aspergillus, Cladosporium, Fusarium, and Penicillium were isolated, with higher rates of contamination in corn and the highest frequency Penicillium genus (77.89%). The Korça region presented a higher fungal load, 104 Colony Forming Unit (CFU)/g in corn. The AFB1 incidence (88.23%) in corn, was significantly higher than in wheat (4.91%). Additionally, the maximum level in corn was found 69.120 μg/kg, while in wheat, only 0.402 μg/kg. None of the wheat samples, in contrast to the 41.18% of corn samples, exceeded the threshold when referring to the respective Maximum Residue Levels. Conclusions: Our observation indicates a higher rate of AFB1 contamination in corn than in wheat. The high concentration levels and contamination incidence in corn require targeted interventions to reduce the AFB1 amounts. Strengthened regulation based on scientific evidence can reduce contamination outbreaks, economic implications, and potential benefits, such as increased consumer trust. Our study indicates that the exposure to AFB1 originates from corn consumption among the adult population.