Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin
| cg.authorship.types | CGIAR and developing country institute | en |
| cg.contributor.affiliation | Centre de Coopération Internationale en Recherche Agronomique Pour le Développement | en |
| cg.contributor.affiliation | University of Abomey-Calavi | en |
| cg.contributor.affiliation | International Institute of Tropical Agriculture | en |
| cg.coverage.country | Benin | |
| cg.coverage.iso3166-alpha2 | BJ | |
| cg.coverage.region | Africa | |
| cg.coverage.region | Western Africa | |
| cg.identifier.doi | https://doi.org/10.1016/j.jspr.2003.11.003 | en |
| cg.isijournal | ISI Journal | en |
| cg.issn | 0022-474X | en |
| cg.issue | 5 | en |
| cg.journal | Journal of Stored Products Research | en |
| cg.reviewStatus | Peer Review | en |
| cg.subject.iita | YAM | en |
| cg.volume | 40 | en |
| dc.contributor.author | Mestres, C. | en |
| dc.contributor.author | Bassa, S. | en |
| dc.contributor.author | Fagbohoun, E. | en |
| dc.contributor.author | Nago, M. | en |
| dc.contributor.author | Hell, K. | en |
| dc.contributor.author | Vernier, Philippe | en |
| dc.contributor.author | Champiat, D. | en |
| dc.contributor.author | Hounhouigan, J. | en |
| dc.contributor.author | Cardwell, K.F. | en |
| dc.date.accessioned | 2018-08-09T06:40:31Z | en |
| dc.date.available | 2018-08-09T06:40:31Z | en |
| dc.identifier.uri | https://hdl.handle.net/10568/96356 | |
| dc.title | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin | en |
| dcterms.abstract | A survey of the sanitary quality, particularly concerning aflatoxin contamination and practices of the dried yam chips food sub-sector was carried out in Benin. Producers and intermediaries of the yam chips food production sub-sector were interviewed and samples collected. Aflatoxin content was assessed by a biochemo-luminescence method on a total of 107 samples. Twenty-three per cent of the samples had aflatoxin contents over the 15 μg kg−1 CODEX standard value for total aflatoxin. Moisture content of whole tuber chips was around 20% when producers stopped drying after 3–6 days. Drying was thus not accomplished, but most producers were unaware of this problem. After storage for 7 months, mean moisture content was around 14%, but 41% of the samples stored in rooms had a moisture content over 15%, levels that are still favourable for mould growth. Most producers, wholesalers and retailers complained about storage problems and particularly about insect proliferation, but less than 15% mentioned mould growth as a problem. Mouldy chips are generally washed and dried again. Very rarely are mouldy chips discarded and lack of moulds is not a quality attribute for dried yam chips. Therefore, there is a risk of chronic exposure to aflatoxin for Beninese yam chips consumers. | en |
| dcterms.accessRights | Limited Access | |
| dcterms.bibliographicCitation | Mestres, C., Bassa, S., Fagbohoun, E., Nago, M., Hell, K., Vernier, P., ... & Cardwell, K.F. (2004). Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin. Journal of Stored Products Research, 40(5), 575-585. | en |
| dcterms.extent | p. 575-585 | en |
| dcterms.issued | 2004-01 | |
| dcterms.language | en | |
| dcterms.license | Copyrighted; all rights reserved | |
| dcterms.publisher | Elsevier | en |
| dcterms.subject | aflatoxins | en |
| dcterms.subject | yams | en |
| dcterms.subject | chips | en |
| dcterms.subject | drying | en |
| dcterms.subject | storage | en |
| dcterms.type | Journal Article |