The fate of aflatoxins during the production of “Ogiri”, a West African fermented melon seed condiment from artificially contaminated seeds

Abstract

Abstract Twenty‐six market samples and four laboratory‐prepared samples of “ogiri” were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus contaminated melon seeds. Losses of 64.7% aflatoxin B 1 and 82.9% aflatoxin G 1 were observed at the end of the third day of fermentation of the ground melon seeds. The samples were completely detoxified at the fourth day of fermentation. Increase in pH of the mash from 6.2 to 7.2 was observed during fermentation.