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  • Title: Fungi and mycotoxins in cowpea (Vigna unguiculata L) on Nigerian markets.
    Author: Afolabi CG, Ezekiel CN, Ogunbiyi AE, Oluwadairo OJ, Sulyok M, Krska R.
    Journal: Food Addit Contam Part B Surveill; 2020 Mar; 13(1):52-58. PubMed ID: 31739763.
    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.
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