Abstract
Bambara groundnut is one of the most important African legumes. Its utilisation is however limited by several factors, including contamination by microbes and their metabolites. This chapter reviewed the potential microbial contamination of Bambara groundnut seeds and mitigatory measures that have been employed to enhance their safety for industrial use. Several fungal genera such as Aspergillus, Rhizopus, Penicillium and Fusarium have been isolated from the seed and products. Similarly, the incidence of some Bacillus species with probiotic potentials, as well as some spoilage bacteria have been reported in the nuts. The detection of mycotoxins, including aflatoxins in the Bambara groundnut further underscores the need for decontamination strategies to promote wider utilization of this legume. The application of several physical and chemical decontamination strategies has been reported to have varied effects on the fungal and mycotoxin contamination in the legume. Fermentation as a processing method reportedly achieved significant reduction in anti-nutrients and mycotoxins in the seed and products. Good agricultural practices during planting, harvesting and at post-harvest stages portend effective decontamination measures, as well as the use of mold-resistant varieties of the seed and atoxigenic strains in competitive inhibition. This review recommended the establishment of legislation and surveillance systems that could regularly monitor mycotoxin contamination in Bambara groundnut to enhance safe consumption of the seed and its food products.
| Original language | English |
|---|---|
| Title of host publication | Food and Potential Industrial Applications of Bambara Groundnut |
| Editors | Samson A. Oyeyinka, Beatrice I. O. Ade-Omowaye |
| Publisher | Springer |
| Pages | 189-207 |
| Number of pages | 19 |
| ISBN (Electronic) | 978-3-030-73919-5. |
| Publication status | Published - 2021 |
| Externally published | Yes |