Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin

Mestres Christian, Bassa Septime, Fagbohoun Etel Godwill, Nago Mathurin Coffi, Hell K., Vernier Philippe, Champiat Dominique, Hounhouigan Joseph D., Cardwell K.F.. 2004. Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin. Journal of Stored Products Research, 40 (5) : 575-585.

https://doi.org/10.1016/j.jspr.2003.11.003

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Résumé : 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.

Mots-clés Agrovoc : Dioscorea, igname, traitement, échantillonnage, collecte de données, séchage, stockage, aflatoxine, humidité

Mots-clés géographiques Agrovoc : Bénin

Classification Agris : Q03 - Contamination et toxicologie alimentaires

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