Browsing by Author "Alebie, Addisu"

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    Comparative Study of Aflatoxins Level Between Traditional and Industrial Barley Malt in Ethiopia
    (Addis Ababa University, 2017-01) Alebie, Addisu; Urga, Kelebessa; Bekele, Tilahun
    Aflatoxin is the secondary metabolite produced by specific strains of Aspergillus species. It is a global health concern, which leads to contamination of cereal grains. This research was conducted to evaluate and compare the level of aflatoxins in both traditional and industrial barley malts. Aflatoxins B1, B2, G1 and G2 were determined by immunoaffinity column clean up and high performance liquid chromatography with fluoresce detection. Twenty four traditionally produced barley malts (eight samples from each site) were collected from Debremarkos, Finoteselam and Enjibarra. Six samples (three local and three imported) were collected from three different industries. Besides, a purposive survey for the evaluation of knowledge, attitude and practice (KAP) about aflatoxin were conducted in both traditional and industrial producers. The mean aflatoxin level of Debremarkos, Finoteselam and Enjibarra malts were 5.30 μg/kg, 1.90 μg/kg and 6.72 μg/kg, respectively, whereas the mean aflatoxin level of industrially produced local and imported barley malt samples were 1.22 μg/kg and 1.69 μg/kg, respectively. The finding of this study was compared to the European Legislation, the aflatoxin B1 contamination of four samples for traditional and none of industrially produced barley malts were above 2 μg/kg of the tolerable limit. Similarly, the total aflatoxin content of eight for traditional and one for industrially produced barley malt were above 4μg/kg of the tolerable levels. Furthermore, comparing the aflatoxin content of traditionally and industrially produced barley malt, the aflatoxin content of traditional barley malt was higher than the aflatoxin content in industrially produced barley malt. On the other hand, the knowledge, attitude and practice towards mycotoxin specifically aflatoxin in traditional barley malt producers were lower than industrial barley malt producers. In conclusion, the aflatoxin contaminations of traditionally produced barley malt were more at risk than barley malt produced industrially. Therefore aflatoxin control and management needs attention from farm to fork in the value chain as malt is in input to industrial or traditional beverages where a very large number of peoples are used to consume. Keywords: Aflatoxin; traditional barley malt; industrial barley malt; KAP, HPLC