Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic,
teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs …

Mycotoxins are produced by fungi and are known to be toxic to humans and animals.
Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin …

Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

Mycotoxins are highly toxic metabolites produced by fungi that pose a huge threat to human
and animal health. Contamination of food and feed with mycotoxins is a worldwide issue …

Mycotoxins present a great concern to food safety and security due to their adverse health
and socio-economic impacts. The necessity to formulate novel strategies that can mitigate …

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively
occur in numerous food and feed ingredients at any stage during pre-and post-harvest …

Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other developing countries. The importance of this …