Effect of Chemical Treatment of Mustard Cake on the Growth of Fungus (A. flavus) and Aflatoxins Production

Growth ot A. flavus and aflatoxins content on untreated, 1% CuSO₄and 1% FeSO₄ treated (w/w) mustard cake at pH 5.0, groundnut cake supplemented with 1% CuSO₄ and various combinations (1:1, 3:1,9:1) of untreated mustard cake and groundnut cake at 20% moisture level and over a temperature range of 18°C-33°C were recorded for a period of one month. Fungal growth as measured by various methods (Visual and growth in PD broth) was higher on groundnut cake than mustard cake. Aflatoxin B, and G, content of untreated, 1% CuSO₄ and 1% FeSO₄ treated mustard cake was 27.73, 2.50, 2.32 and 108.83, 51.38, 53.74 ppb respectively. Total aflatoxins content in 1% CuSO₄ supplemented GNC, GNC:MC (1:1), GNC:MC (3:1), GNC:MC (9:1) and GNC only was 325.89, 662.62, 702.06, 867.00 and 889.23 ppb, respectively. Cu++ and Fe++ were found to have inhibitory effect on the production of aflatoxins. Aflatoxin B^ was major component in groundnut cake while G was main constituent of total aflatoxins in mustard cake.