Comparative Study Of Aflatoxins Level Between Traditional And Industrial Barley Malt In Ethiopia

Aflatoxin is the secondary metabolite produced by specific strains of Aspergillus species. It is arnglobal health concern, which leads to contamination of cereal grains. This research wasrnconducted to evaluate and compare the level of aflatoxins in both traditional and industrialrnbarley malts. Aflatoxins B1, B2, G1 and G2 were determined by immunoaffinity column clean uprnand high performance liquid chromatography with fluoresce detection. Twenty four traditionallyrnproduced barley malts (eight samples from each site) were collected from Debremarkos,rnFinoteselam and Enjibarra. Six samples (three local and three imported) were collected fromrnthree different industries. Besides, a purposive survey for the evaluation of knowledge, attitudernand practice (KAP) about aflatoxin were conducted in both traditional and industrial producers.rnThe mean aflatoxin level of Debremarkos, Finoteselam and Enjibarra malts were 5.30 μg/kg,rn1.90 μg/kg and 6.72 μg/kg, respectively, whereas the mean aflatoxin level of industriallyrnproduced local and imported barley malt samples were 1.22 μg/kg and 1.69 μg/kg, respectively.rnThe finding of this study was compared to the European Legislation, the aflatoxin B1rncontamination of four samples for traditional and none of industrially produced barley maltsrnwere above 2 μg/kg of the tolerable limit. Similarly, the total aflatoxin content of eight forrntraditional and one for industrially produced barley malt were above 4μg/kg of the tolerablernlevels. Furthermore, comparing the aflatoxin content of traditionally and industrially producedrnbarley malt, the aflatoxin content of traditional barley malt was higher than the aflatoxin contentrnin industrially produced barley malt. On the other hand, the knowledge, attitude and practicerntowards mycotoxin specifically aflatoxin in traditional barley malt producers were lower thanrnindustrial barley malt producers. In conclusion, the aflatoxin contaminations of traditionallyrnproduced barley malt were more at risk than barley malt produced industrially. Thereforernaflatoxin control and management needs attention from farm to fork in the value chain as malt isrnin input to industrial or traditional beverages where a very large number of peoples are used tornconsume.rnKeywords: Aflatoxin; traditional barley malt; industrial barley malt; KAP, HPLC

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