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Assessment of levels of temperature conditions on the effectiveness of multiple-layer hermetic bag for bio-rational management of aflatoxin in stored maize

1 Department of Crop Science, School of Agriculture, College of Basic and Applied Sciences, University of Ghana, Legon, Accra, Ghana
2 Africa Regional Postgraduate Programme in Insects Science (ARPPIS)-West Africa Center, University of Ghana, Legon, Accra, Ghana

Aflatoxin is a potent mycotoxin that impairs child development, suppress immune system, cause cancer and death in severe cases and rejection of commodities in high-valued domestic and international markets. An evaluation of different levels of temperature on the aflatoxin contents of maize stored in the highly promoted triple-layer hermetic storage bag was studied over three months period. There were significant differences (p < 0.05) in the accumulation of aflatoxin in maize stored in different storage bags at different levels of temperature. Maize stored in polypropylene bag had aflatoxin level of 38.8 μg kg−1 closer to the initial aflatoxin concentration of 38.2 μg kg−1 at 38 °C while hermetically stored maize at room temperature (30 °C) recorded a total aflatoxin of 50.1 μg kg−1 after three months of storage. The study showed that triple-layer hermetic bag is less effective in reducing further accumulation of aflatoxin at low temperature (16 °C) but, is effective in limiting aflatoxin at room temperature (30 °C) and constant high temperature (38 °C) in previously contaminated maize. Regardless of the storage bag technology, maize stored at safe moisture content (≤ 12%) provided better protection from accumulation of aflatoxin.
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Keywords triple-layer hermetic bag; interwoven polypropylene bag; maize; temperature; moisture content; relative humidity and aflatoxin

Citation: Ibrahim Fusseini, Stephen K. Torkpo, Kwame Afreh-Nuamah. Assessment of levels of temperature conditions on the effectiveness of multiple-layer hermetic bag for bio-rational management of aflatoxin in stored maize. AIMS Agriculture and Food, 2016, 1(3): 342-353. doi: 10.3934/agrfood.2016.3.342


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