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Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains

Authors: Ezekiel Chibundu , Bamidele W, Ebele Ejiofor, Oyinkasola Oriola, Tochi , Olaitan O Olajuyigbe

Publication Type: Journal article

Journal: New York Science Journal

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Abstract

This study evaluated the influence of co-storing Ashanti pepper (AP), Piper guineense, with maize grains under poor conditions on aflatoxin formation/levels and aflatoxigenic fungal population in the grains. Maize grains were co-stored for 56 days with 1.25%, 2.5% and 5% (w/w) concentrations of either whole AP fruits or powder. Aflatoxin content and population of Aspergillus section Flavi in the grains were analyzed at intervals of 14 days. Aflatoxin formation in the whole and powdered AP–treated grains was significantly (p<0 xss=removed xss=removed>

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Ezekiel,C. Bamidele,M.W Ebele,E.E Oyinkasola,R.O Tochi,O. Olaitan,O.O . (2014). Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains, 7 (), 64-64.

Ezekiel,C. Bamidele,M.W Ebele,E.E Oyinkasola,R.O Tochi,O. Olaitan,O.O . "Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains" 7, no (), (2014): 64-64.

Ezekiel,C. and Bamidele,M.W and Ebele,E.E and Oyinkasola,R.O and Tochi,O. and Olaitan,O.O and . (2014). Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains, 7 (), pp64-64.

EzekielC, BamideleMW, EbeleEE, OyinkasolaRO, TochiO, OlaitanOO, . Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains. 2014, 7 ():64-64.

Ezekiel,Chibundu , Bamidele,M W, Ebele,E Ejiofor, Oyinkasola,R Oriola, Tochi,Obani , and Olaitan,O Olajuyigbe . "Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains", 7 . (2014) : 64-64.

E.Chibundu B.M W E.E Ejiofor O.R Oriola T.Obani & O.O Olajuyigbe , "Ashanti pepper (Piper guineense) reduces aflatoxin formation in poorly stored maize grains" vol.7, no., pp. 64-64, 2014.

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