Mycotoxin-Producing Fungi in Eritrean Sorghum: Market-Sourced Incidence Study | InformativeBD

Geofrey Sing’ombe Ombiro, from the institute of Eritrea.  and Nadin Issak, from the institute of Eritrea. wrote a Research Article about, Mycotoxin-Producing Fungi in Eritrean Sorghum: Market-Sourced Incidence Study. Entitled, Incidence of mycotoxin producing fungi in sorghum sourced from different markets of Eritrea. This research paper published by the International Journal of Agronomy and Agricultural Research (IJAAR). an open access scholarly research journal on Agronomy. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Sorghum serves as staple food for over 100 million people in Sub-Saharan African countries. It is the most important nutritional security crop. However, sorghum is susceptible to contamination by molds that produces aflatoxin that causes hepatoxin and carcinogenic effects on humans and animals. This study was conducted to survey sorghum storage conditions in relation to mycotoxin contamination and to determine the efficacy of neem against Aspergillus flavus. The survey was done through questionnaires in Asmara, Keren and Asmat. The survey determined that sorghum is stored together with other cereals in all the markets. It also determined that sorghum sold in Asmara, Keren and Asmat is obtained from different places such as; Anseba, Mendefara, Gashbaka and Halhale. The survey also determined that most of the sorghum in the markets has been in storage for between 3-12 months with very little being stored longer than 1 year. In terms of control, sorghum sellers use a combination of fungicide and local remedies to eliminate pests and diseases. The common fungicide reported to be used was Tanphos with the local remedies used being; chillies, neem, lime and ash. We identified mycotoxins such as Fusarium and Aspergillus spp. in sorghum seed obtained from different markets of Eritrea. Treatment with neem was found effective as it diminished the radial growth of Aspergillus flavus. The concentration of mycotoxins specifically Aspergillus flavus in all sorghum samples was found to be higher. Therefore, attention should be given by responsible authorities to mitigate the effects of the mycotoxins.

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Introduction

Sorghum (Sorghum bicolor L. Moench) is the world’s fifth most important cereal crop that is shaped like a little ball coated with an edible hull. Sorghum is used as a major food and nutritional security crop for more than 100 million people in the Horn of Africa (Katile et al., 2010). Ethiopia is one of the major centers of origin and diversity for Sorghum cultivation (Mekbib, 2009). The lives of Eritreans depend on Sorghum as a staple food crop. It's versatile: sorghum can be broken down into flour for baking, boiled to make a side dish, and popped like popcorn. The sorghum plant has a natural drought tolerance, which means it can grow just about anywhere it's cultivated. Sorghum is susceptible to many abiotic and biotic factors and among the biotic factors are diseases caused by fungal pathogens such as moulds. The greatest concern for mould growth in food crops is the production of mycotoxins that are harmful to human and animal health (Prom et al., 2021; Wu, 2015). The mycotoxin producing fungi include; Aspergillus sp., Penicillium sp. and Fusarium sp. (Wogan, 2012). 

Aflatoxins are naturally occurring toxic secondary metabolites of storage fungi (Aspergillus flavus) produced in agricultural production stored inappropriately and at high moisture and temperature. (Chulze et al., 2010). The fungus is common in areas with stressful conditions like drought. Aspergillus sp. contains a diverse group of microorganisms producing different types of mycotoxins (Fung et al., 2004). There has been a report of fungal contamination of cereal crops such as sorghum with aflatoxins worldwide. Bio-fungicides or biological pesticides are formulations made from naturally occurring substances that control pests by non-toxic mechanisms and in an ecologically friendly manner. Bio-fungicides have been defined as a form of pesticides based on microorganisms or natural products (Meena, 2021). Anonymous (2014), reported that plant extracts were likely the earliest agricultural bio fungicides. Farmers surveys carried out in Ghana have highlighted that many farmers do not use commercial synthetics (Belmain and Stevenson, 2001) and instead, use plant-based products. Many farmers in Asia and Africa have been using plant extracts such as neem (Azadirachta indica), wild tobacco (Calotropisprocera), wood ash and dried chillies among others for controlling and repelling some insect pests (Anukwuorji, et al., 2012; 2013; Ahmed et al., 2005).

Surveys of the disease in various African countries have shown high disease incidences sometimes resulting to deaths (Astoreca et al., 2019). Mycotoxins such as aflatoxins in human and animal diets can lead to aflatoxicosis. There has been no report on incidences of mycotoxins in major cereals consumed in Eritrea such as sorghum. Therefore, it’s important to screen sorghum grains for mycotoxins contamination. One of the most important mycotoxins is Aspergillus flavus, the causal agent of aflatoxins. Efforts to control aflatoxins have utilized different methods. However, most of the efforts have utilized synthetic chemicals that are not environmentally safe and can be toxic to human and animals. There is need for development of safe alternatives to control aflatoxins. Many botanicals have been shown to inhibit different fungal pathogens. These botanicals have been shown to be environmentally safe and non-toxic to human and animals. This makes them potential bio-fungicides in the management of aflatoxins in Eritrea.

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Source : Incidence of mycotoxin producing fungi in sorghum sourced from different markets of Eritrea