Effect of different storage conditions on production of aflatoxins by Aspergillus parasiticus during wheat dough fermentation

The effect of aflatoxin levels on growth of Aspergillus parasiticus when inoculated to a bakery product (dough) were tested under different environmental conditions. Water activity of each sample was ranged between 0.75 and 0.98, and storage temperature was 25 °C. All the samples analysed contained aflatoxins (Bi and Gi), levels ranged from 0.08 to 15.7 ppb. It was observed that bakery process did not destroy the aflatoxins present. Significant increases in aflatoxin levels were observed during the initial stages of fermentation. Furthermore, aflatoxins were found to be present throughout the fermentation processes. Cooking of fermented wheat dough for two and half hours, increased aflatoxins Bi and Gi levels. A. parasiticus inoculated bakery process was found to be significantly influenced by aw? temperature and moisture content. It was noted, that A. parasiticus produced high levels of aflatoxins Bj and Gi during storage conditions of 80% RH to the levels of 22.48ppb at aw 0.894 and for 98% RH concentration level was 20.14ppb at aw 0.927. While storage at 65% RH and 90% RH observed less levels produced. It was concluded that, cooking did not affect the aflatoxin levels at bakery processing