Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

The presence and reduction of multiple mycotoxins and metabolites during the processing of white and yellow maize varieties into ogi were determined by a robust liquid chromatography tandem mass spectrometric method. The levels of 16 mycotoxins and their metabolites were significantly reduced (on the average by 90%) by steeping (fermentation), draining the steep water/fermented-grain washing, and wet-milling/sieving. Mycotoxin reduction during ogi production from both maize varieties varied insignificantly by steeping duration; however, ogi from 48 h of steeping contained the least residual level of most mycotoxins. Whilst the nutritional parameters of ogi changed insignificantly based on steeping duration, yellow maize processed after 48 h of steeping yielded a product with better organoleptic properties than other ogi samples. This research provides highly relevant insights into the processing and safety of ogi considering the high dependence on this maize product by the populations in sub-Saharan Africa, especially children during their first 1000 days of life.