Effects of Mycotoxins on Nutritional Qualities of some Varieties of Sorghum Consumed in Bauchi State, Nigeria

Sorghum, a staple food crop, is vulnerable to fungal contamination, particularly by Aspergillus flavus, Aspergillus niger, and Rhizoctonia, which produce mycotoxins such as aflatoxins. These mycotoxins pose significant health risks, including carcinogenic and immune-suppressing effects. Sorghum samples, both stored and unstored, were analyzed for fungal contamination, proximate composition, mineral content, and amino acid profile. This study investigates the effects of mycotoxins on the nutritional qualities of different varieties of sorghum consumed in Bauchi State, Nigeria. The results revealed that stored sorghum had the highest contamination, with Aspergillus flavus and Aspergillus niger predominantly present, particularly in red sorghum. Aflatoxin concentrations were significantly higher in stored sorghum, with the highest concentration of AFB1 (0.497 mg/ml) and AFM1 (2.892 mg/ml) found in stored red sorghum. Proximate analysis showed significant differences in protein, fat, and carbohydrate content between stored and unstored samples. Stored red sorghum had the highest crude protein content of 14.5% compared to 12.3% in unstored samples. Mineral analysis revealed stored red sorghum had the highest calcium content of 8.07 mg/100g, while unstored yellow sorghum had the lowest calcium value of 2.79 mg/100g. The amino acid profile indicated a decrease concentrationoflysine, a key limiting amino acid, which was found to be lower than the FAO/WHO recommended levels. These findings underscore the adverse effects of mycotoxin contamination on sorghum's nutritional value, emphasizing the need for improved storage practices and regular monitoring to safeguard public health and nutritional standards in Bauchi State.