Mycotoxins Contaminations In Red Pepper Powder Produced At Households In Addis Ababa
| dc.contributor.advisor | Paulos Getachew | |
| dc.contributor.author | Tsegaye Bunaro | |
| dc.contributor.author | Abebe Ayelign | |
| dc.date.accessioned | 2026-09-23T08:54:09Z | |
| dc.date.available | 2026-09-23T08:54:09Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Red pepper (Capsicum annuum L.) is the most important world spice crop and the second largest consumed spice throughout the world, after black pepper. Apart from its nutritional importance, red pepper has a huge economic value in many countries including Ethiopia. Despite the role of red pepper in nutrition, income and national economy, it has been susceptible from the risks of mycotoxin contamination. Therefore, this study aimed to evaluate the level of mycotoxin in powder red pepper produced at households in Addis Ababa. Sociodemographic information, knowledge and practices related to mycotoxin in red pepper from 124 households were collected using pretested questionnaires. One hundred twenty-four (124) red pepper powder samples at the time of proessing and after six months storage at house holds in three subcites in Addis Ababa were collected. From the 124 samples collected, 40 composite red pepper powder samples were produced both at baseline and after six months storage and the level of 26 mycotoxins were determined using a validated UHPLC-MS/MS method. Out of 26, ten mycotoxins were detected in the red pepper powder samples both at baseline and after six months storage. The ten mycotoxins were detected in all the samples at concentrations ranging from < LOD to 154 µg/kg and < LOD to 89.7 µg/kg at baseline after six months storage respectively. In this study, 92.5% of the red pepper powder samples at baseline (during processing) and 75% after six months storage was contaminated with AFB1 above the EU limit and Ethiopian standard of 5 µg/kg. Further, the mean levels of AFB1, AFB2, AFG1, and AFG2, Beauvericin, Enniatin B and Enniatin B1 decreased significantly after six months of storage. This might be some spices, like garlic, ginger, and cardamom, have antioxidant and anti-fungal properties, which can potentially inhibit aflatoxin production or degradation. Overall, mycotoxins (such as AFB1, AFB2, AFG1, and AFG2, Ochratoxin A, Beauvericin, Enniatin A1, Enniatin B and Enniatin B1) were widespread contaminants of red pepper powder produced at households in the Addis Ababa intended for human consumption. Therefore, awreness creation among stakeholders about proper preparation methods of red pepper powder and health impacts of mycotoxins is warranted. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/9034 | |
| dc.language.iso | en | |
| dc.publisher | Addis Ababa University | |
| dc.subject | Mycotoxins | |
| dc.subject | Red Pepper | |
| dc.subject | Addis Ababa | |
| dc.subject | Household | |
| dc.title | Mycotoxins Contaminations In Red Pepper Powder Produced At Households In Addis Ababa | |
| dc.type | Thesis |