A Comprehensive Review of Aflatoxin in Groundnut and Maize Products in Africa: Prevalence, Detection and Mitigation Strategies

Abstract

Aflatoxins are a toxic secondary metabolite, mainly produced by the fungi Aspergillus flavus and A. parasiticus. Aflatoxin contamination of food is a global concern, as they are carcinogenic, mutagenic and teratogenic. Groundnuts and maize products are highly susceptible to aflatoxin contamination at both pre‐ and postharvest stages; this leads to a great risk for those countries that rely on these products for food and nutrition security as well as income. Groundnut and maize products have contributed a substantial amount of aflatoxin exposure to human and animal health risks, especially in countries that experience tropical climate and recurrent drought, favouring mould developments. Due to the strange health impacts of aflatoxin in agricultural commodities, different countries have set the acceptable limits for groundnut and maize products, whereas most of the countries use the same limit for both commodities. Detection and quantification of aflatoxins in groundnut and maize products are mainly through enzyme‐linked immunoaffinity assay (ELISA) and high‐performance liquid chromatography (HPLC), among others. However, currently rapid, accurate and cost‐effective techniques are emerging to quickly monitor and enforce the regulation limits. Among the widely applied strategies for aflatoxin mitigation are biological control including atoxigenic Aspergillus strains, plant extracts, and chemical and physical methods of detoxification and decontamination. Aflatoxin decontamination using plant extracts is promising for most countries in sub‐Saharan Africa owing to the availability, ease of access and affordability; however, there is a need for further screening to isolate the bioactive ingredients. This review could provide insight into the researchers, stakeholders and consumers on the prevalence of aflatoxin in groundnut and maize products as well as mitigation strategies to improve food safety.