According to a study by the University of Ghana’s Noguchi Memorial Institute for Medical Research, some samples of “brukina,” as well as the millet and dairy milk used to make it, had unacceptable amounts of aflatoxins, which, when consumed repeatedly, can lead to cancer.
The Ghana Medical Journal published the study.
A fungus called Aspergillus produces a class of extremely hazardous chemicals known as aflatoxins.
The purpose of the study was to look into the aflatoxin levels in “brukina.”
Over the course of seven months, monthly samples of “brukina” were purchased from “brukina” producers for the study.
Nima and Ashaiman in Accra each had twenty one samples taken for testing.
After testing, the researchers discovered that 2 samples from Nima and 1 from Ashaiman both contained high amounts of aflatoxin (AFB1) that were beyond the permitted threshold.
AFM1 levels were over the permissible limit in 12 dairy milk samples from Ashaiman and 10 from Nima.
Aflatoxin contamination was found in some of the “brukina” samples tested, and all levels of aflatoxins increase the risk of cancer.
AFB1 was also discovered in 2 millet samples from Ashiaman and 6 samples from Nima.
“Also, farmers and ‘brukina’ producers must be educated on good storage practices and monitored by the regulatory agents to protect the public from aflatoxin exposure and toxicity,” said Prof. Regina Appiah-Opong of the Noguchi Memorial Institute for Medical Research, a Toxicologist and the lead scientist.
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