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Toluwase Dada
Department of Animal Health, Faculty of Natural and Agricultural Sciences, North-West University, Mafikeng Campus, Private Bag X 2046 Mmabatho, 2735, South Africa

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Journal article
Published: 05 January 2021 in Veterinary World
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Background and Aim: Saccharomyces cerevisiae, bentonite and kaolin were used to reduce the adverse effects of mold-contaminated diet on broilers. The aim of the study was to evaluate the impact of S. cerevisiae, bentonite, and kaolin in reducing the adverse effects of mold (fungal) contaminated diet on broilers. Specifically, we investigated the histopathological, hematological, and serum biochemical changes associated with broilers fed mold-contaminated diets supplemented with these three adsorbents. We also isolated and identified the common fungal contaminants in the poultry feeds as well as the mycotoxins they produced. Materials and Methods: Hundred broilers (3-weeks-old) were randomly grouped into five dietary treatments, basal feed (negative control), feed contaminated with mold, mold-contaminated feed+S. cerevisiae, mold-contaminated feed+bentonite, and mold-contaminated feed+kaolin. The fungal contaminants in the feeds were isolated and molecularly identified while the mycotoxins in the feed where analyzed using high-performance liquid chromatography. Blood samples of birds from each group were analyzed for hematology and serum biochemistry. The liver, spleen, kidney, and bursa of Fabricius of the birds were excised and analyzed for histopathological changes. Results: The most common fungal contaminants in the feeds were Penicillium (33.3%) species, followed by Aspergillus species (22.2%). The mold-contaminated feed had the highest number of fungal contaminants, 55.6%, while the negative control (basal feed group) had none. Total aflatoxin and deoxynivalenol were high in the mold-contaminated feed (53.272 μg/kg and 634.5 μg kg, respectively), but these were reduced by the addition of adsorbents to the feed. The birds fed mold-contaminated feed had significantly (p

ACS Style

Toochukwu Ejiofor; Anthony Christian Mgbeahuruike; Chiamaka Ojiako; Ashang Micheal Ushie; Emmanuela Ifeoma Nwoko; Ibe Remigius Onoja; Toluwase Dada; Mulunda Mwanza; Magnus Karlsson. Saccharomyces cerevisiae, bentonite, and kaolin as adsorbents for reducing the adverse impacts of mycotoxin contaminated feed on broiler histopathology and hemato-biochemical changes. Veterinary World 2021, 14, 23 -32.

AMA Style

Toochukwu Ejiofor, Anthony Christian Mgbeahuruike, Chiamaka Ojiako, Ashang Micheal Ushie, Emmanuela Ifeoma Nwoko, Ibe Remigius Onoja, Toluwase Dada, Mulunda Mwanza, Magnus Karlsson. Saccharomyces cerevisiae, bentonite, and kaolin as adsorbents for reducing the adverse impacts of mycotoxin contaminated feed on broiler histopathology and hemato-biochemical changes. Veterinary World. 2021; 14 (1):23-32.

Chicago/Turabian Style

Toochukwu Ejiofor; Anthony Christian Mgbeahuruike; Chiamaka Ojiako; Ashang Micheal Ushie; Emmanuela Ifeoma Nwoko; Ibe Remigius Onoja; Toluwase Dada; Mulunda Mwanza; Magnus Karlsson. 2021. "Saccharomyces cerevisiae, bentonite, and kaolin as adsorbents for reducing the adverse impacts of mycotoxin contaminated feed on broiler histopathology and hemato-biochemical changes." Veterinary World 14, no. 1: 23-32.

Journal article
Published: 29 May 2020 in Toxins
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Dried beef meat, a locally processed meat from the cow, is vulnerable to contamination by mycotoxins, due to its exposure to the environmental microbiota during processing, drying, and point of sale. In this study, 108 dried beef samples were examined for the occurrence of 17 mycotoxins. Samples were extracted for mycotoxins using solid-liquid phase extraction method, while liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) via the dilute and shoot method was used to analyze the mycotoxins. Aflatoxin was found in 66% of the samples (average value of 23.56 µg/kg). AFB1 had a mean value of 105.4 µg/kg, AFB2 mean value of 6.92 µg/kg, and AFG1 and AFG2 had an average mean value of 40.49 µg/kg and 2.60 µg/kg, respectively. The total aflatoxins exceed the EU (4 μg/kg) permissible level in food. The α-Zea average mean value was 113.82 µg/kg for the various selling locations. Also, cyclopiazonic acid had an average mean value of 51.99 µg/kg, while some of the beef samples were contaminated with more than nine different mycotoxins. The occurrence of these mycotoxins in dried beef is an indication of possible exposure of its consumers to the dangers of mycotoxins that are usually associated with severe health problems. This result shows that there are mycotoxin residues in the beef sold in Ekiti State markets.

ACS Style

Toluwase Adeseye Dada; Theodora Ijeoma Ekwomadu; Mulunda Mwanza. Multi Mycotoxin Determination in Dried Beef Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry (LC-MS/MS). Toxins 2020, 12, 357 .

AMA Style

Toluwase Adeseye Dada, Theodora Ijeoma Ekwomadu, Mulunda Mwanza. Multi Mycotoxin Determination in Dried Beef Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry (LC-MS/MS). Toxins. 2020; 12 (6):357.

Chicago/Turabian Style

Toluwase Adeseye Dada; Theodora Ijeoma Ekwomadu; Mulunda Mwanza. 2020. "Multi Mycotoxin Determination in Dried Beef Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry (LC-MS/MS)." Toxins 12, no. 6: 357.

Journal article
Published: 28 February 2020 in Toxins
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The presence of mycotoxins in cereal grain is a very important food safety issue with the occurrence of masked mycotoxins extensively investigated in recent years. This study investigated the variation of different Fusarium metabolites (including the related regulated, masked, and emerging mycotoxin) in maize from various agriculture regions of South Africa. The relationship between the maize producing regions, the maize type, as well as the mycotoxins was established. A total of 123 maize samples was analyzed by a LC-MS/MS multi-mycotoxin method. The results revealed that all maize types exhibited a mixture of free, masked, and emerging mycotoxins contamination across the regions with an average of 5 and up to 24 out of 42 investigated Fusarium mycotoxins, including 1 to 3 masked forms at the same time. Data obtained show that fumonisin B1, B2, B3, B4, and A1 were the most prevalent mycotoxins and had maximum contamination levels of 8908, 3383, 990, 1014, and 51.5 µg/kg, respectively. Deoxynivalenol occurred in 50% of the samples with a mean concentration of 152 µg/kg (max 1380 µg/kg). Thirty-three percent of the samples were contaminated with zearalenone at a mean concentration of 13.6 µg/kg (max 146 µg/kg). Of the masked mycotoxins, DON-3-glucoside occurred at a high incidence level of 53%. Among emerging toxins, moniliformin, fusarinolic acid, and beauvericin showed high occurrences at 98%, 98%, and 83%, and had maximum contamination levels of 1130, 3422, and 142 µg/kg, respectively. Significant differences in the contamination pattern were observed between the agricultural regions and maize types.

ACS Style

Theodora Ijeoma Ekwomadu; Toluwase Adeseye Dada; Nancy Nleya; Ramokone Gopane; Michael Sulyok; Mulunda Mwanza. Variation of Fusarium Free, Masked, and Emerging Mycotoxin Metabolites in Maize from Agriculture Regions of South Africa. Toxins 2020, 12, 149 .

AMA Style

Theodora Ijeoma Ekwomadu, Toluwase Adeseye Dada, Nancy Nleya, Ramokone Gopane, Michael Sulyok, Mulunda Mwanza. Variation of Fusarium Free, Masked, and Emerging Mycotoxin Metabolites in Maize from Agriculture Regions of South Africa. Toxins. 2020; 12 (3):149.

Chicago/Turabian Style

Theodora Ijeoma Ekwomadu; Toluwase Adeseye Dada; Nancy Nleya; Ramokone Gopane; Michael Sulyok; Mulunda Mwanza. 2020. "Variation of Fusarium Free, Masked, and Emerging Mycotoxin Metabolites in Maize from Agriculture Regions of South Africa." Toxins 12, no. 3: 149.

Article
Published: 19 December 2017 in Food Science & Nutrition
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Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG2 had the highest potassium. Tannin ranged from 0.11 to 0.64 mg/100 g; phytate (4.98–7.42 mg/100 g); and oxalate (0.36–0.98 mg/100 g). Peak viscosity ranged from 43.08 to 23.57 RVU, trough (41.08–22.50 RVU), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU), setback viscosity (41.33–89.00 RVU), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG0 and NSIG2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value.

ACS Style

Omolara R. Adegbanke; Toluwase A. Dada; Stephen A. Akinola; Temitope Akintuyi. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut. Food Science & Nutrition 2017, 6, 307 -317.

AMA Style

Omolara R. Adegbanke, Toluwase A. Dada, Stephen A. Akinola, Temitope Akintuyi. Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut. Food Science & Nutrition. 2017; 6 (2):307-317.

Chicago/Turabian Style

Omolara R. Adegbanke; Toluwase A. Dada; Stephen A. Akinola; Temitope Akintuyi. 2017. "Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut." Food Science & Nutrition 6, no. 2: 307-317.

Article
Published: 19 December 2017 in Food Science & Nutrition
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The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%–4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 102 CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.

ACS Style

Toluwase A. Dada; Lucretia I. Barber; Lubanza Ngoma; Mulunda Mwanza. Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea. Food Science & Nutrition 2017, 6, 395 -399.

AMA Style

Toluwase A. Dada, Lucretia I. Barber, Lubanza Ngoma, Mulunda Mwanza. Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea. Food Science & Nutrition. 2017; 6 (2):395-399.

Chicago/Turabian Style

Toluwase A. Dada; Lucretia I. Barber; Lubanza Ngoma; Mulunda Mwanza. 2017. "Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea." Food Science & Nutrition 6, no. 2: 395-399.