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Food Additives & Contaminants: Part B
Surveillance
Volume 13, 2020 - Issue 1
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Original Articles

Fungi and mycotoxins in cowpea (Vigna unguiculata L) on Nigerian markets

Clement G. AfolabiDepartment of Crop Protection, Federal University of Agriculture, Abeokuta, NigeriaCorrespondence[email protected]
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Chibundu N. EzekielDepartment of Microbiology, Babcock University, Ilishan Remo, Nigeria;Institute of Bioanalytics and Agro–Metabolomics, Department of Agrobiotechnology (IFA–Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, AustriaORCID Iconhttps://orcid.org/0000-0002-2113-2948View further author information
ORCID Icon,
Abimbola. E. OgunbiyiDepartment of Crop Protection, Federal University of Agriculture, Abeokuta, NigeriaView further author information
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Olufemi J. OluwadairoDepartment of Crop Protection, Federal University of Agriculture, Abeokuta, NigeriaView further author information
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Michael SulyokInstitute of Bioanalytics and Agro–Metabolomics, Department of Agrobiotechnology (IFA–Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, AustriaView further author information
&
Rudolf KrskaInstitute of Bioanalytics and Agro–Metabolomics, Department of Agrobiotechnology (IFA–Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria;Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland, UKView further author information
Pages 52-58 | Received 26 Jun 2019, Accepted 04 Nov 2019, Published online: 18 Nov 2019
 
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ABSTRACT

In this study, 81 samples of two cowpea varieties (brown: 54; white: 27) collected from various markets in southwestern Nigeria were examined for fungal and mycotoxin contamination. Moulds belonging to Aspergillus, Fusarium, and Penicillium were recovered from 99% of the samples. In both cowpea varieties, Aspergillus (52–53%) dominated Fusarium (29–30%) and Penicillium (17–20%). The interactive effect of cowpea variety and sampled location was significant (p = .013) on the occurrence of Fusarium species. Aflatoxins were detected in one brown and two white cowpea samples at concentrations reaching 209 and 84 µg/kg, respectively. Additionally, beauvericin was found in two samples of each cowpea variety, albeit at low concentrations. Cowpea presents as an alternative vegetable protein source to groundnuts in household nutrition with respect to mycotoxin contamination. Simple techniques to prevent mycotoxins in dry cowpeas are discussed.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the NIL.

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