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Moving forward from 2020, Africa faces an eminent challenge of food safety and security in the coming years. The World Food Programme (WFP) of the United Nations (UN) estimates that 20% of Africa’s population of 1.2 billion people face the highest level of undernourishment in the world, likely to worsen due to COVID-19 pandemic that has brought the entire world to its knees. Factors such as insecurity and conflict, poverty, climate change and population growth have been identified as critical contributors to the food security challenges on the continent. Biotechnological research on Genetically Modified Organisms (GMOs) provides a range of opportunities (such as increased crop yields, resistance to pests and diseases, enhanced nutrient composition and food quality) in addressing the hunger, malnutrition and food security issues on the continent. However, the acceptance and adoption of GMOs on the continent has been remarkably slow, perhaps due to contrasting views about the benefits and safety concerns associated with them. With the reality of food insecurity and the booming population in Africa, there is an eminent need for a more pragmatic position to this debate. The present review presents an overview of the current situation of food safety and security and attempts to reconcile major viewpoints on GMOs research considering the current food safety and security crisis in the African continent.
Sefater Gbashi; Oluwafemi Adebo; Janet Adeyinka Adebiyi; Sarem Targuma; Shandry Tebele; Oluwaseun Mary Areo; Bunmi Olopade; Julianah Olayemi Odukoya; Patrick Njobeh. Food safety, food security and genetically modified organisms in Africa: a current perspective. Biotechnology and Genetic Engineering Reviews 2021, 1 -34.
AMA StyleSefater Gbashi, Oluwafemi Adebo, Janet Adeyinka Adebiyi, Sarem Targuma, Shandry Tebele, Oluwaseun Mary Areo, Bunmi Olopade, Julianah Olayemi Odukoya, Patrick Njobeh. Food safety, food security and genetically modified organisms in Africa: a current perspective. Biotechnology and Genetic Engineering Reviews. 2021; ():1-34.
Chicago/Turabian StyleSefater Gbashi; Oluwafemi Adebo; Janet Adeyinka Adebiyi; Sarem Targuma; Shandry Tebele; Oluwaseun Mary Areo; Bunmi Olopade; Julianah Olayemi Odukoya; Patrick Njobeh. 2021. "Food safety, food security and genetically modified organisms in Africa: a current perspective." Biotechnology and Genetic Engineering Reviews , no. : 1-34.
Environmental pollutants, such as mycotoxins, pesticides, and pharmaceuticals, are a group of contaminates that occur naturally, while others are produced from anthropogenic sources. With increased research on the adverse ecological and human health effects of these pollutants, there is an increasing need to regularly monitor their levels in food and the environment in order to ensure food safety and public health. The application of magnetic nanomaterials in the analyses of these pollutants could be promising and offers numerous advantages relative to conventional techniques. Due to their ability for the selective adsorption, and ease of separation as a result of magnetic susceptibility, surface modification, stability, cost-effectiveness, availability, and biodegradability, these unique magnetic nanomaterials exhibit great achievement in the improvement of the extraction of different analytes in food. On the other hand, conventional methods involve longer extraction procedures and utilize large quantities of environmentally unfriendly organic solvents. This review centers its attention on current applications of magnetic nanomaterials and their modifications in the extraction of pollutants in food commodities.
Sarem Targuma; Patrick Njobeh; Patrick Ndungu. Current Applications of Magnetic Nanomaterials for Extraction of Mycotoxins, Pesticides, and Pharmaceuticals in Food Commodities. Molecules 2021, 26, 4284 .
AMA StyleSarem Targuma, Patrick Njobeh, Patrick Ndungu. Current Applications of Magnetic Nanomaterials for Extraction of Mycotoxins, Pesticides, and Pharmaceuticals in Food Commodities. Molecules. 2021; 26 (14):4284.
Chicago/Turabian StyleSarem Targuma; Patrick Njobeh; Patrick Ndungu. 2021. "Current Applications of Magnetic Nanomaterials for Extraction of Mycotoxins, Pesticides, and Pharmaceuticals in Food Commodities." Molecules 26, no. 14: 4284.
A total of 80 rooibos tea samples from a range of brands were purchased from various registered retail shops in South Africa. The samples were bought during 2019 winter (40) and summer (40) period which are classified as 6 natural rooibos, 18 herbal rooibos samples, and 16 flavor rooibos samples and subjected for heavy metal analysis such as chromium (Cr), iron (Fe), arsenic (As), cadmium (Cd), and lead (Pb) using inductively coupled plasma mass spectrometer (ICP-MS). Human health risks were determined by estimating the daily intake non-cancer hazard quotient (THQ) and hazard index (HI) via oral exposure to toxic elements based on daily tea consumption. The concentration range of the determined heavy metals in rooibos tea samples were as follows: Cr (0.17–11.98 mg/kg), Fe (31–450 mg/kg), As (ND–0.51 mg/kg), Cd (0.09–0.17 mg/kg), and Pb (0.06–2.73 mg/kg). Cr was found in higher amount when compared to the World Health Organization (WHO) permissive limit (1.3 mg/kg). The concentrations of all studied heavy metals during winter and summer period were compared using two-way Anova, and no significant differences (p = 0.832) were observed for the two seasons. Both the target risk quotient (THQ) and the hazard index (HI) levels in all analyzed tea were well below 1, implying that intake of rooibos tea with analyzed heavy metals should not cause a threat to human health. On the other hand, the continuous intake due to the high concentrations of trace metals such as Cr may pose a serious chronic health risk due to accumulation in body tissues over time. The study, therefore, suggests constant monitoring of these heavy metals in teas in order to limit the risk of exceeding the permissive limits.
Oluwaseun Mary Areo; Patrick Berka Njobeh. Risk assessment of heavy metals in rooibos (Aspalathus linearis) tea consumed in South Africa. Environmental Science and Pollution Research 2021, 1 -9.
AMA StyleOluwaseun Mary Areo, Patrick Berka Njobeh. Risk assessment of heavy metals in rooibos (Aspalathus linearis) tea consumed in South Africa. Environmental Science and Pollution Research. 2021; ():1-9.
Chicago/Turabian StyleOluwaseun Mary Areo; Patrick Berka Njobeh. 2021. "Risk assessment of heavy metals in rooibos (Aspalathus linearis) tea consumed in South Africa." Environmental Science and Pollution Research , no. : 1-9.
Background The global onset of COVID-19 has resulted in substantial public health and socioeconomic impacts. An immediate medical breakthrough is needed. However, parallel to the emergence of the COVID-19 pandemic is the proliferation of information regarding the pandemic, which, if uncontrolled, cannot only mislead the public but also hinder the concerted efforts of relevant stakeholders in mitigating the effect of this pandemic. It is known that media communications can affect public perception and attitude toward medical treatment, vaccination, or subject matter, particularly when the population has limited knowledge on the subject. Objective This study attempts to systematically scrutinize media communications (Google News headlines or snippets and Twitter posts) to understand the prevailing sentiments regarding COVID-19 vaccines in Africa. Methods A total of 637 Twitter posts and 569 Google News headlines or descriptions, retrieved between February 2 and May 5, 2020, were analyzed using three standard computational linguistics models (ie, TextBlob, Valence Aware Dictionary and Sentiment Reasoner, and Word2Vec combined with a bidirectional long short-term memory neural network). Results Our findings revealed that, contrary to general perceptions, Google News headlines or snippets and Twitter posts within the stated period were generally passive or positive toward COVID-19 vaccines in Africa. It was possible to understand these patterns in light of increasingly sustained efforts by various media and health actors in ensuring the availability of factual information about the pandemic. Conclusions This type of analysis could contribute to understanding predominant polarities and associated potential attitudinal inclinations. Such knowledge could be critical in informing relevant public health and media engagement policies.
Sefater Gbashi; Oluwafemi Ayodeji Adebo; Wesley Doorsamy; Patrick Berka Njobeh. Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study. JMIR Medical Informatics 2021, 9, e22916 .
AMA StyleSefater Gbashi, Oluwafemi Ayodeji Adebo, Wesley Doorsamy, Patrick Berka Njobeh. Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study. JMIR Medical Informatics. 2021; 9 (3):e22916.
Chicago/Turabian StyleSefater Gbashi; Oluwafemi Ayodeji Adebo; Wesley Doorsamy; Patrick Berka Njobeh. 2021. "Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study." JMIR Medical Informatics 9, no. 3: e22916.
Mycotoxin contamination of feed does not only cut across food and feed value chains but compromises animal productivity and health, affecting farmers, traders and consumers alike. To aid in the development of a sustainable strategy for mycotoxin control in animal-based food production systems, this study focused on smallholder farming systems where 77 dairy cattle feed samples were collected from 28 smallholder dairy establishments in the Limpopo and Free State provinces of South Africa between 2018 and 2019. Samples were analyzed using a confirmatory UHPLC–MS/MS (Ultra-high performance liquid chromatography-tandem mass spectrometry) method validated for simultaneous detection of 23 mycotoxins in feeds. Overall, mycotoxins assessed were detected across samples with 86% of samples containing at least one mycotoxin above respective decision limits; up to 66% of samples were found to be contaminated with at least three mycotoxins. Findings demonstrated that deoxynivalenol, sterigmatocystin, alternariol and enniatin B were the most common mycotoxins, while low to marginal detection rates were observed for all other mycotoxins with none of the samples containing fusarenon-X, HT-2-toxin and neosolaniol. Isolated cases of deoxynivalenol (maximum: 2385 µg/kg), aflatoxins (AFB1 (maximum: 30.2 µg/kg)/AFG1 (maximum: 23.1 µg/kg)), and zearalenone (maximum: 1793 µg/kg) in excess of local and European regulatory limits were found. Kruskal−Wallis testing for pairwise comparisons showed commercial feed had significantly higher contamination for deoxynivalenol and its acylated derivatives, ochratoxin A and fumonisins (FB1 and FB2), whereas forages had significantly higher alternariol; in addition to significantly higher fumonisin B1 contamination for Limpopo coupled with significantly higher enniatin B and sterigmatocystin for Free State. Statistically significant Spearman correlations (p < 0.01) were also apparent for ratios for deoxynivalenol/fumonisin B1 (rs = 0.587) and zearalenone/ alternariol methylether (rs = 0.544).
Rumbidzai Changwa; Marthe De Boevre; Sarah De Saeger; Patrick Njobeh. Feed-Based Multi-Mycotoxin Occurrence in Smallholder Dairy Farming Systems of South Africa: The Case of Limpopo and Free State. Toxins 2021, 13, 166 .
AMA StyleRumbidzai Changwa, Marthe De Boevre, Sarah De Saeger, Patrick Njobeh. Feed-Based Multi-Mycotoxin Occurrence in Smallholder Dairy Farming Systems of South Africa: The Case of Limpopo and Free State. Toxins. 2021; 13 (2):166.
Chicago/Turabian StyleRumbidzai Changwa; Marthe De Boevre; Sarah De Saeger; Patrick Njobeh. 2021. "Feed-Based Multi-Mycotoxin Occurrence in Smallholder Dairy Farming Systems of South Africa: The Case of Limpopo and Free State." Toxins 13, no. 2: 166.
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
Samson A. Oyeyinka; Olaide A. Akintayo; Oluwafemi A. Adebo; Eugénie Kayitesi; Patrick B. Njobeh. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. International Journal of Biological Macromolecules 2021, 176, 87 -95.
AMA StyleSamson A. Oyeyinka, Olaide A. Akintayo, Oluwafemi A. Adebo, Eugénie Kayitesi, Patrick B. Njobeh. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. International Journal of Biological Macromolecules. 2021; 176 ():87-95.
Chicago/Turabian StyleSamson A. Oyeyinka; Olaide A. Akintayo; Oluwafemi A. Adebo; Eugénie Kayitesi; Patrick B. Njobeh. 2021. "A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods." International Journal of Biological Macromolecules 176, no. : 87-95.
Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study investigated the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide, and calcium chloride) on the reduction of Fusarium mycotoxins in artificially contaminated maize and sorghum using liquid chromatography-tandem mass spectrometry. All tested cooking ingredients effectively reduced levels of mycotoxins in the contaminated samples with reduction initiated immediately after the washing step. Except for the calcium chloride nixtamal, levels of fumonisin B1, B2, and B3 in the processed sorghum nixtamal samples were below the limit of detection. Meanwhile, the lowest pH values were obtained from the maize (4.84; 4.99), as well as sorghum (4.83; 4.81) nejayote and nixtamal samples obtained via calcium chloride treatment. Overall, the results revealed that the tested cooking ingredients were effective in reducing the target mycotoxins. In addition, it pointed out the potential of calcium chloride, though with reduced effectiveness, as a possible greener alternative cooking ingredient (ecological nixtamalization) when there are environmental concerns caused by alkaline nejayote.
Julianah Odukoya; Sarah De Saeger; Marthe De Boevre; Gabriel Adegoke; Kris Audenaert; Siska Croubels; Gunther Antonissen; Karel Vermeulen; Sefater Gbashi; Patrick Njobeh. Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum. Toxins 2021, 13, 27 .
AMA StyleJulianah Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, Patrick Njobeh. Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum. Toxins. 2021; 13 (1):27.
Chicago/Turabian StyleJulianah Odukoya; Sarah De Saeger; Marthe De Boevre; Gabriel Adegoke; Kris Audenaert; Siska Croubels; Gunther Antonissen; Karel Vermeulen; Sefater Gbashi; Patrick Njobeh. 2021. "Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum." Toxins 13, no. 1: 27.
Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals.
Samson A. Oyeyinka; Adetutu A. Adepegba; Toyin T. Oyetunde; Adewumi T. Oyeyinka; Abiola F. Olaniran; Yetunde M. Iranloye; Omotola F. Olagunju; Marena Manley; Eugénie Kayitesi; Patrick B. Njobeh. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT 2020, 138, 110618 .
AMA StyleSamson A. Oyeyinka, Adetutu A. Adepegba, Toyin T. Oyetunde, Adewumi T. Oyeyinka, Abiola F. Olaniran, Yetunde M. Iranloye, Omotola F. Olagunju, Marena Manley, Eugénie Kayitesi, Patrick B. Njobeh. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT. 2020; 138 ():110618.
Chicago/Turabian StyleSamson A. Oyeyinka; Adetutu A. Adepegba; Toyin T. Oyetunde; Adewumi T. Oyeyinka; Abiola F. Olaniran; Yetunde M. Iranloye; Omotola F. Olagunju; Marena Manley; Eugénie Kayitesi; Patrick B. Njobeh. 2020. "Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour." LWT 138, no. : 110618.
Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.
Rhulani Makhuvele; Kayleen Naidu; Sefater Gbashi; Velaphi C. Thipe; Oluwafemi A. Adebo; Patrick B. Njobeh. The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon 2020, 6, e05291 .
AMA StyleRhulani Makhuvele, Kayleen Naidu, Sefater Gbashi, Velaphi C. Thipe, Oluwafemi A. Adebo, Patrick B. Njobeh. The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon. 2020; 6 (10):e05291.
Chicago/Turabian StyleRhulani Makhuvele; Kayleen Naidu; Sefater Gbashi; Velaphi C. Thipe; Oluwafemi A. Adebo; Patrick B. Njobeh. 2020. "The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins." Heliyon 6, no. 10: e05291.
The overarching challenges presented by mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilized but do not necessarily meet the desired efficacy. This review appraises studies on novel non‐thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins were also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products is still required to ensure a more widespread adoption of these techniques to enhance food safety.
Oluwafemi Ayodeji Adebo; Tumisi Molelekoa; Rhulani Makhuvele; Janet Adeyinka Adebiyi; Ajibola Bamikole Oyedeji; Sefater Gbashi; Martins Ajibade Adefisoye; Opeoluwa Mayowa Ogundele; Patrick Berka Njobeh. A review on novel non‐thermal food processing techniques for mycotoxin reduction. International Journal of Food Science & Technology 2020, 56, 13 -27.
AMA StyleOluwafemi Ayodeji Adebo, Tumisi Molelekoa, Rhulani Makhuvele, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Sefater Gbashi, Martins Ajibade Adefisoye, Opeoluwa Mayowa Ogundele, Patrick Berka Njobeh. A review on novel non‐thermal food processing techniques for mycotoxin reduction. International Journal of Food Science & Technology. 2020; 56 (1):13-27.
Chicago/Turabian StyleOluwafemi Ayodeji Adebo; Tumisi Molelekoa; Rhulani Makhuvele; Janet Adeyinka Adebiyi; Ajibola Bamikole Oyedeji; Sefater Gbashi; Martins Ajibade Adefisoye; Opeoluwa Mayowa Ogundele; Patrick Berka Njobeh. 2020. "A review on novel non‐thermal food processing techniques for mycotoxin reduction." International Journal of Food Science & Technology 56, no. 1: 13-27.
BACKGROUND The global onset of COVID-19 has resulted in substantial public health and socioeconomic impacts. An immediate medical breakthrough is needed. However, parallel to the emergence of the COVID-19 pandemic is the proliferation of information regarding the pandemic, which, if uncontrolled, cannot only mislead the public but also hinder the concerted efforts of relevant stakeholders in mitigating the effect of this pandemic. It is known that media communications can affect public perception and attitude toward medical treatment, vaccination, or subject matter, particularly when the population has limited knowledge on the subject. OBJECTIVE This study attempts to systematically scrutinize media communications (Google News headlines or snippets and Twitter posts) to understand the prevailing sentiments regarding COVID-19 vaccines in Africa. METHODS A total of 637 Twitter posts and 569 Google News headlines or descriptions, retrieved between February 2 and May 5, 2020, were analyzed using three standard computational linguistics models (ie, TextBlob, Valence Aware Dictionary and Sentiment Reasoner, and Word2Vec combined with a bidirectional long short-term memory neural network). RESULTS Our findings revealed that, contrary to general perceptions, Google News headlines or snippets and Twitter posts within the stated period were generally passive or positive toward COVID-19 vaccines in Africa. It was possible to understand these patterns in light of increasingly sustained efforts by various media and health actors in ensuring the availability of factual information about the pandemic. CONCLUSIONS This type of analysis could contribute to understanding predominant polarities and associated potential attitudinal inclinations. Such knowledge could be critical in informing relevant public health and media engagement policies.
Sefater Gbashi; Oluwafemi Ayodeji Adebo; Wesley Doorsamy; Patrick Berka Njobeh. Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study (Preprint). 2020, 1 .
AMA StyleSefater Gbashi, Oluwafemi Ayodeji Adebo, Wesley Doorsamy, Patrick Berka Njobeh. Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study (Preprint). . 2020; ():1.
Chicago/Turabian StyleSefater Gbashi; Oluwafemi Ayodeji Adebo; Wesley Doorsamy; Patrick Berka Njobeh. 2020. "Systematic Delineation of Media Polarity on COVID-19 Vaccines in Africa: Computational Linguistic Modeling Study (Preprint)." , no. : 1.
In this study, 15 different mycotoxins were estimated in three staple cereals from selected agro-ecological regions in Nigeria using a ‘novel’ green extraction method, pressurized hot water extraction (PHWE) in comparison to a conventional solvent extraction method. Discrimination of the results of PHWE and solvent extraction using principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA) did not yield any differential clustering patterns. All maize samples (n = 16), 32% (n = 38) of sorghum and 35% (n = 37) of millet samples were positive for at least one of the 15 tested mycotoxins. Contamination levels for the cereals were higher in the warm humid rain forest region and gradually decreased towards the hot and arid region in the north of the country. The results demonstrate the applicability of PHWE as a possible alternative extraction method to conventional methods of extraction, which are solvent based.
Sefater Gbashi; Patrick Berka Njobeh; Ntakadzeni Edwin Madala; Marthe De Boevre; Victor Kagot; Sarah De Saeger. Parallel validation of a green-solvent extraction method and quantitative estimation of multi-mycotoxins in staple cereals using LC-MS/MS. Scientific Reports 2020, 10, 1 .
AMA StyleSefater Gbashi, Patrick Berka Njobeh, Ntakadzeni Edwin Madala, Marthe De Boevre, Victor Kagot, Sarah De Saeger. Parallel validation of a green-solvent extraction method and quantitative estimation of multi-mycotoxins in staple cereals using LC-MS/MS. Scientific Reports. 2020; 10 (1):1.
Chicago/Turabian StyleSefater Gbashi; Patrick Berka Njobeh; Ntakadzeni Edwin Madala; Marthe De Boevre; Victor Kagot; Sarah De Saeger. 2020. "Parallel validation of a green-solvent extraction method and quantitative estimation of multi-mycotoxins in staple cereals using LC-MS/MS." Scientific Reports 10, no. 1: 1.
Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.
Samson A. Oyeyinka; Eugenie Kayitesi; Oluwafemi A. Adebo; Ajibola B. Oyedeji; Opeolu M. Ogundele; Anthony Obilana; Patrick B. Njobeh. A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch. International Journal of Food Science & Technology 2020, 56, 52 -60.
AMA StyleSamson A. Oyeyinka, Eugenie Kayitesi, Oluwafemi A. Adebo, Ajibola B. Oyedeji, Opeolu M. Ogundele, Anthony Obilana, Patrick B. Njobeh. A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch. International Journal of Food Science & Technology. 2020; 56 (1):52-60.
Chicago/Turabian StyleSamson A. Oyeyinka; Eugenie Kayitesi; Oluwafemi A. Adebo; Ajibola B. Oyedeji; Opeolu M. Ogundele; Anthony Obilana; Patrick B. Njobeh. 2020. "A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch." International Journal of Food Science & Technology 56, no. 1: 52-60.
Fermentation has been recognized as a viable food technique that contributes to food safety, enhances nutritional composition and health promoting properties of food. In this study, fermentation time (48–120 h) and temperature (25–45 °C) were optimized during the production of unhulled and dehulled dawadawa from Bambara groundnut, and mycotoxin reduction therein was investigated. Results showed that increasing fermentation conditions (time and temperature) led to an increase in pH and titratable acidity, which slightly decreased after prolonged fermentation period. Liquid chromatography-tandem mass spectrometry analysis of mycotoxins showed a significant (p ≤ 0.05) reduction of mycotoxins after fermentation. A 100% reduction in aflatoxin B1 (AFB1), aflatoxin G1 (AFG1), fumonisin B1 (FB1), fumonisin B2 (FB2), ochratoxin A (OTA), T2-toxin (T2), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) was achieved in dehulled samples. An increase in fermentation time and temperature was also observed to have led to greater mycotoxin reduction. This reduction was much higher in dehulled dawadawa compared to unhulled dawadawa samples. In conclusion, the selected optimal fermentation conditions (120 h 35 °C for UHD and 84 h 35 °C for DD) for dawadawa production were obtained from higher values for pH and TTA while this comparably corresponds with mycotoxin reduction. This study demonstrates that dehulling Bambara groundnut together with fermentation to produce dawadawa can effectively reduce mycotoxins, ensuring the safety of this frequently used condiment.
Janet Adeyinka Adebiyi; Eugenie Kayitesi; Patrick Berka Njobeh. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control 2020, 112, 107141 .
AMA StyleJanet Adeyinka Adebiyi, Eugenie Kayitesi, Patrick Berka Njobeh. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control. 2020; 112 ():107141.
Chicago/Turabian StyleJanet Adeyinka Adebiyi; Eugenie Kayitesi; Patrick Berka Njobeh. 2020. "Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)." Food Control 112, no. : 107141.
Montmorillonite clay has a wide range of applications, one of which includes the binding of mycotoxins in foods and feeds through adsorption. T-2 toxin, produced by some Fusarium, Myrothecium, and Stachybotrys species, causes dystrophy in the brain, heart, and kidney. Various formulations that include lemongrass essential oil-modified montmorillonite clay (LGEO-MMT), lemongrass powder (LGP), montmorillonite clay washed with 1 mM NaCl (Na-MMT), montmorillonite clay (MMT), and lemongrass powder mixed with montmorillonite clay (LGP-MMT) were applied to maize at concentrations of 8% and 12% and stored for a period of one month at 30 °C. Unmodified montmorillonite clay and LGP served as the negative controls alongside untreated maize. Fourier Transform Infrared (FTIR) spectra of the various treatments showed the major functional groups as Si-O and -OH. All treatment formulations were effective in the decontamination of T-2 toxin in maize. Accordingly, it was revealed that the inclusion of Na-MMT in maize at a concentration of 8% was most effective in decontaminating T-2 toxin by 66% in maize followed by LGP-MMT at 12% inclusion level recording a 56% decontamination of T-2 toxin in maize (p = 0.05). Montmorillonite clay can be effectively modified with plant extracts for the decontamination of T-2 toxin.
Bunmi K. Olopade; Solomon U. Oranusi; Obinna C. Nwinyi; Isiaka A. Lawal; Sefater Gbashi; Patrick B. Njobeh. Decontamination of T-2 Toxin in Maize by Modified Montmorillonite Clay. Toxins 2019, 11, 616 .
AMA StyleBunmi K. Olopade, Solomon U. Oranusi, Obinna C. Nwinyi, Isiaka A. Lawal, Sefater Gbashi, Patrick B. Njobeh. Decontamination of T-2 Toxin in Maize by Modified Montmorillonite Clay. Toxins. 2019; 11 (11):616.
Chicago/Turabian StyleBunmi K. Olopade; Solomon U. Oranusi; Obinna C. Nwinyi; Isiaka A. Lawal; Sefater Gbashi; Patrick B. Njobeh. 2019. "Decontamination of T-2 Toxin in Maize by Modified Montmorillonite Clay." Toxins 11, no. 11: 616.
Fusarium graminearum is a pervasive plant pathogenic fungal species. Biological control agents employ various strategies to weaken their targets, as shown by Bacillus species, which adopt various mechanisms, including the production of bioactive compounds, to inhibit the growth of F. graminearum. Various efforts to uncover the antagonistic mechanisms of Bacillus against F. graminearum have been undertaken and have yielded a plethora of data available in the current literature. This perspective article attempts to provide a unified record of these interesting findings. The authors provide background knowledge on the use of Bacillus as a biocontrol agent as well as details on techniques and tools for studying the antagonistic mechanism of Bacillus against F. graminearum. Emphasizing its potential as a future biological control agent with extensive use, the authors encourage future studies on Bacillus as a useful antagonist of F. graminearum and other plant pathogens. It is also recommended to take advantage of the newly invented analytical platforms for studying biochemical processes to understand the mechanism of action of Bacillus against plant pathogens in general.
Khayalethu Ntushelo; Lesiba Klaas Ledwaba; Molemi Evelyn Rauwane; Oluwafemi Ayodeji Adebo; Patrick Berka Njobeh. The Mode of Action of Bacillus Species against Fusarium graminearum, Tools for Investigation, and Future Prospects. Toxins 2019, 11, 606 .
AMA StyleKhayalethu Ntushelo, Lesiba Klaas Ledwaba, Molemi Evelyn Rauwane, Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh. The Mode of Action of Bacillus Species against Fusarium graminearum, Tools for Investigation, and Future Prospects. Toxins. 2019; 11 (10):606.
Chicago/Turabian StyleKhayalethu Ntushelo; Lesiba Klaas Ledwaba; Molemi Evelyn Rauwane; Oluwafemi Ayodeji Adebo; Patrick Berka Njobeh. 2019. "The Mode of Action of Bacillus Species against Fusarium graminearum, Tools for Investigation, and Future Prospects." Toxins 11, no. 10: 606.
Mycotoxins originate from fungal contamination of barley (and other cereals) and can be found at low levels in beer. Filtration is an effective way to remove mycotoxins. This work – at a laboratory scale – assesses the effectiveness of a commercial filter aid in the removal of mycotoxins in beer. Kieselguhr (Celite 577) and rice hull ash (Pattern II type), an emerging alternative filter aid to DE, were evaluated for the removal of ochratoxin A during beer filtration. The adsorption isotherm was conducted for the filter aids adsorptive capacity against ochratoxin A (100 μg/mL). Residual ochratoxin A in beer was analysed using an immunoaffinity column and high‐performance liquid chromatography. The results showed that rice hull ash (72%) was more effective in the removal of ochratoxin A in beer than Celite 577 (38%). Adsorption was the major form of ochratoxin A removal using rice hull ash, whereas with Celite 577 it was entrapment. © 2019 The Institute of Brewing & Distilling
Tshikala Eddie Lulamba; Robert A. Stafford; Patrick Berka Njobeh. The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration. Journal of the Institute of Brewing 2019, 125, 422 -432.
AMA StyleTshikala Eddie Lulamba, Robert A. Stafford, Patrick Berka Njobeh. The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration. Journal of the Institute of Brewing. 2019; 125 (4):422-432.
Chicago/Turabian StyleTshikala Eddie Lulamba; Robert A. Stafford; Patrick Berka Njobeh. 2019. "The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration." Journal of the Institute of Brewing 125, no. 4: 422-432.
A total of 105 different types of poultry feed samples from South Africa were simultaneously analysed for the presence of 16 mycotoxins using ultra-high-performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UHPLC-MS/MS). The data revealed the presence of 16 mycotoxins in the various poultry feed samples. Fumonisin B1 (FB1) was the most dominant recovered from 100% of samples analysed at concentrations ranging between 38.7 and 7125.3 µg/kg. This was followed by zearalenone (ZEN) (range: 0.1-429 µg/kg) and deoxynivalenol (DON) (range: 2.5-154 µg/kg). Samples were also found to be contaminated with fumonisin B2 (FB2) (range: 0.7-125.1 µg/kg), fumonisin B3 (FB3) (range: 0.1-125.1 µg/kg), α-zearalenol (α-ZEL) (range: 0.6-20 µg/kg ), β-zearalenol (β-ZEL) (range: 0.2-22.1 µg/kg), 3-acetyldeoxynivalenol (3-ADON) (range: 0.1-12.9 µg/kg) and 15-acetyldeoxynivalenol (15-ADON) (range: 1.7-41.9 µg/kg). Alternaria mycotoxin, i.e., Alternariol monomethyl ether (AME) was recovered in 100% of samples at concentrations that ranged from 0.3-155.5 µg/kg. Aflatoxins (AFs) had an incidence rate of 92% with generally low concentration levels ranging from 0.1-3.7 µg/kg. Apart from these metabolites, 2 type A trichothecenes (THs), i.e., HT-2 toxin (HT-2) (range: 0.2-5.9 µg/kg) and T-2 toxin (T-2) (range: 0.1-15.3 µg/kg) were also detected. Mycotoxin contamination in South African poultry feed constitutes a concern as correspondingly high contamination levels, such as those observed herein are likely to affect birds, which can be accompanied by severe health implications, thus compromising animal productivity in the country. Such exposures, primarily to more than one mycotoxin concurrently, may elicit noticeable synergistic and or additive effects on poultry birds.
Sharon Maphala Mokubedi; Judith Zanele Phoku; Rumbidzai Naledi Changwa; Sefater Gbashi; Patrick Berka Njobeh. Analysis of Mycotoxins Contamination in Poultry Feeds Manufactured in Selected Provinces of South Africa Using UHPLC-MS/MS. Toxins 2019, 11, 452 .
AMA StyleSharon Maphala Mokubedi, Judith Zanele Phoku, Rumbidzai Naledi Changwa, Sefater Gbashi, Patrick Berka Njobeh. Analysis of Mycotoxins Contamination in Poultry Feeds Manufactured in Selected Provinces of South Africa Using UHPLC-MS/MS. Toxins. 2019; 11 (8):452.
Chicago/Turabian StyleSharon Maphala Mokubedi; Judith Zanele Phoku; Rumbidzai Naledi Changwa; Sefater Gbashi; Patrick Berka Njobeh. 2019. "Analysis of Mycotoxins Contamination in Poultry Feeds Manufactured in Selected Provinces of South Africa Using UHPLC-MS/MS." Toxins 11, no. 8: 452.
Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significant threat to economies, trade, health and compromises food safety. Favourable environmental conditions on the African continent encourage the proliferation of fungal species, increasing the possibility of attendant mycotoxins to be present in foods, a situation that aggravates challenges to address them. Due to the susceptibility of common food crops to these toxins and the general inability of some conventional food processes to eliminate them, they are found in derived/processed foods. Detoxification and reduction of mycotoxins in the food chain still remains a significant topic necessitating a sustainable, affordable and effective strategy for mycotoxin control. Fermentation of food confers desirable properties and improves food quality. This food processing technique is also a notable inexpensive mycotoxin decontamination strategy that can be explored not only to improve the constituents in food, but equally reduce and at best eliminate mycotoxins. In the absence of sophisticated monitoring and prevention mechanisms in Africa, exploiting fermentation would be vital in improving nutrition and ensuring food safety. While this processing technique generally favours mycotoxin reduction, preventing the occurrence of these toxins in crops, effective handling and storage practices before fermentation may ensure complete prevention of the heinous effect of these toxins on human health.
Janet Adeyinka Adebiyi; Eugenie Kayitesi; Oluwafemi Ayodeji Adebo; Rumbidzai Changwa; Patrick Berka Njobeh. Food fermentation and mycotoxin detoxification: An African perspective. Food Control 2019, 106, 106731 .
AMA StyleJanet Adeyinka Adebiyi, Eugenie Kayitesi, Oluwafemi Ayodeji Adebo, Rumbidzai Changwa, Patrick Berka Njobeh. Food fermentation and mycotoxin detoxification: An African perspective. Food Control. 2019; 106 ():106731.
Chicago/Turabian StyleJanet Adeyinka Adebiyi; Eugenie Kayitesi; Oluwafemi Ayodeji Adebo; Rumbidzai Changwa; Patrick Berka Njobeh. 2019. "Food fermentation and mycotoxin detoxification: An African perspective." Food Control 106, no. : 106731.
Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub‐Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B1 (AFB1), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub‐Saharan Africa. Residual levels of 50% of DON and higher ratios of FB1 can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf‐life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer. © 2019 The Institute of Brewing & Distilling
Tshikala Eddie Lulamba; Robert A. Stafford; Patrick Berka Njobeh. A sub-Saharan African perspective on mycotoxins in beer - a review. Journal of the Institute of Brewing 2019, 125, 184 -199.
AMA StyleTshikala Eddie Lulamba, Robert A. Stafford, Patrick Berka Njobeh. A sub-Saharan African perspective on mycotoxins in beer - a review. Journal of the Institute of Brewing. 2019; 125 (2):184-199.
Chicago/Turabian StyleTshikala Eddie Lulamba; Robert A. Stafford; Patrick Berka Njobeh. 2019. "A sub-Saharan African perspective on mycotoxins in beer - a review." Journal of the Institute of Brewing 125, no. 2: 184-199.