African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria

Michael O. Odo
  • Michael O. Odo
  • Department of Food Science and Technology, Ebonyi State University, EBSU, Abakaliki, Ebonyi State, Nigeria.
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Fidelis Azi
  • Fidelis Azi
  • Department of Food Science and Technology, Ebonyi State University, EBSU, Abakaliki, Ebonyi State, Nigeria.
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Ignatius C. Alaka
  • Ignatius C. Alaka
  • Department of Food Science and Technology, Ebonyi State University, EBSU, Abakaliki, Ebonyi State, Nigeria.
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Veronica N. Nwobasi
  • Veronica N. Nwobasi
  • Department of Food Science and Technology, Ebonyi State University, EBSU, Abakaliki, Ebonyi State, Nigeria.
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  •  Received: 16 June 2019
  •  Accepted: 23 September 2019
  •  Published: 30 November 2019

How to cite this article

APA /
Odo, M. O., Azi, F., Alaka, I. C., & Nwobasi, V. N. (2019). Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria. African Journal of Biotechnology , 18(31), 1025-1030.
Chicago /
Michael O. Odo, Fidelis Azi, Ignatius C. Alaka and Veronica N. Nwobasi. "Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria." African Journal of Biotechnology 18, no. 31 (2019): 1025-1030.
MLA /
Michael O. Odo, et al. "Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria." African Journal of Biotechnology 18.31 (2019): 1025-1030.
DOI /
https://doi.org/10.5897/AJB2019.16891
URL /
https://academicjournals.org/journal/AJB/article-abstract/2E385D962316

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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