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Table 2 Aflatoxin levels in cereal flours and Obushera and conformance to food safety standards

From: Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Food matrix Total aflatoxins Conformance to food safety standards
(ppb) Max. (ppb) % Conforming samples Standard
Sorghum flour 22.3 ± 21.2 4 50.0 EU (2006)
10 60.0 EAC (2016)
Millet flour 9.9 ± 10.0 4 60.0 EU (2006)
10 75.0 EAC (2011)
Obushera 10.4 ± 6.1 4 66.0 EU (2006)
10 88.0 UNBS (2009)
  1. Values are means ± standard deviations. Obushera (n = 59), Sorghum flour (n = 20), Millet flour (n = 20), ND – not detected (detection limit; 1.75 ppb). Number of samples ND for Obushera, sorghum flour and millet flour is 33, 9 and 10, respectively