The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya.

Sorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins.

Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6-59 months in Kerio Valley, Kenya.

Stunting among children under five years old is still a problem in many developing countries including Kenya. However, there is little information linking stunting with mycotoxin contamination of complementary foods. The aim of this study was to assess knowledge about aflatoxin and fumonisin contamination in sorghum alongside postharvest handling and storage practices among caregivers of children under five years old in Kerio Valley, Kenya.