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Title: Levels of aflatoxin and heavy metal containants in two non-alcoholic beverages, Asaana and Nmedaa, and two alcoholic beverages, Burukutu and Pito, produced by the informal sector in Ghana
Authors: Osei, C. B.
Keywords: Aflatoxins;Brewed beverages;Cereals;Heavy metals;Trace metals;Hazard exposure indices;Informal sector
Issue Date: 2020
Abstract: Most African countries are popularly noted for using cereals to produce traditional non-alcoholic and alcoholic beverages. There have been several concerns with the safety of the locally brewed beverages produced by the informal sector in Ghana, because most of them do not adhere to good manufacturing and hygienic practices. This study aimed at determining the levels of aflatoxins and heavy metals in four locally brewed beverages, pito, asaana, nmedaa and burukutu, and assessing human exposure associated with their consumption. Field survey and laboratory analysis were employed with respondents from five regions classified into Coastal, Middle and Savannah zones were involved in this study. Ten (10) samples each of locally brewed asaana, burukutu, nmedaa and pito, were taken from selected cities and analyzed for heavy and trace metals (Zn, Ni, Fe, Pb, Mn and As) and aflatoxins (B1, B2, G1 and G2) using AAS and HPLC, respectively. Beverages from Accra had the highest total aflatoxins levels with a range of 0.023 μg/kg in asaana to 5.377 μg/kg in nmedaa. The level of total aflatoxins in nmedaa was beyond the EU acceptable limit for total aflatoxin (4.0 μg/kg). Hazard indices of total aflatoxins in all the beverages were less than 1. The EDI for Pb and Zn in asaana, pito and nmedaa consumers were higher than WHO Tolerable Daily Intake set at 0.03 mg/kg/bw and 0.3 mg/kg/bw for Pb and Zn, respectively. From the study, it is concluded that consumption of asaana, pito, burukutu and nmedaa will most likely not pose aflatoxins health risk to the consumers of Ghanaian population. However, consuming asaana, pito and nmedaa contaminated with Ni, Zn and Pb may have detrimental effects on consumers’ health in the study areas
Appears in Collections:Food Research Institute

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