STABILITY OF AFLATOXIN IN MALAWIAN TRADITIONAL NON – ALCOHOLIC MAIZE BASED-BEERS AND THE INHIBITORY ROLE OF GARLIC AND GINGER

Abstract

Maize-based sweet beer is popular beverages consumed among Malawians mainly in the Central Region. However, maize grains and malts, the main ingredients for the brewing process are prone to contamination of mycotoxins including aflatoxin. However, the fate of the aflatoxin during the brewing process is not clearly understood. Therefore, the current study was carried out to understand the effect of brewing processes on aflatoxin contamination in the beer. Six beers prepared with different aflatoxin contamination levels (45μg/kg to 183 μg/kg) were analyzed at different stages using Aflatest® immunoaffinity fluorometric assay to determine the effect of heat, fermentation and interaction of thereof. Furthermore, filtrate at different stage were analysed for aflatoxin. Subsequent experiments evaluated the inhibitory effect of ginger and garlic on aflatoxin biosynthesis and their effect on consumer acceptability of beer prepared from herbal treated malt. Fermenting and boiling the mixture caused about 20% and 33% aflatoxin reduction respectively with no interactive effect between the two factors. Fermenting the beer for 24 hours led to further reduction of aflatoxin to about 37%, a content that remained constant for up to 8 days. Aflatoxin content detected in beer filtrate remained between 10 to 12% throughout the brewing and storage period. Both ginger and garlic inhibited 90% of aflatoxin in the malt and had no significant effect on sensory properties on beer produced. The use of aflatoxin free raw materials during preparation of beer is important if safety of the consumers is to be guaranteed.