Fungal contamination and mycotoxin accumulation in agricultural products are influenced markedly by processing and storage conditions. This study aimed at determining the growth of Aspergillus flavus and aflatoxin production in Bambara groundnut flour processed by milling, lactic acid bacteria (Lactobacillus plantarum) fermentation or roasting at 140 °C for 20 min and stored for up to 10 weeks at 25 ± 2 °C and 75 ± 2% relative humidity. It also studied the behaviour of A. flavus in maize-bambara composite flour. Processed and irradiated flour samples were inoculated with 2 × 10⁷ spores/ml of A. flavus and stored. Samples were withdrawn weekly and analyzed for viable populations of A. flavus, concentrations of AFB₁, AFB₂, AFG₁ and AFG₂ using HPLC-Fluorescence detection method, and changes in water activity values. The population of A. flavus significantly (p ≤ 0.05) decreased in roasted Bambara groundnut flour from 7.18 to 2.00 Log₁₀ CFU/g over the storage period, and in fermented Bambara groundnut flour from 6.72 to 2.67 Log₁₀ CFU/g after 7 weeks of storage and beyond was not detected. Significant (p ≤ 0.05) decrease in the concentration of AFB₁ from 0.36 to 0.26 μg/kg and AFG₁ from 0.15 to 0.07 μg/kg was also recorded in roasted Bambara groundnut flour over the storage period. Conversely, AFB₁ concentration in the composite flour significantly (p ≤ 0.05) increased from 1.17 to 2.05 μg/kg over the storage period. Lactic acid bacteria fermentation, roasting and compositing markedly influenced the growth of A. flavus and aflatoxin production in Bambara groundnut and maize flours during storage.

农产品中的真菌污染和霉菌毒素积累受到加工和储存条件的显着影响。这项研究旨在确定通过碾磨，乳酸菌（植物乳杆菌）发酵或在140°C下发酵20分钟并在25±2°下保存长达10周的加工方式处理的班巴拉花生粉中黄曲霉和黄曲霉毒素的生长C和75±2％相对湿度。它还研究了黄曲霉在玉米-班巴拉复合面粉中的行为。用2×10 ⁷孢子/ ml黄曲霉接种加工过和辐照过的面粉样品并保存。每周抽取样品并分析黄曲霉的可行种群，使用HPLC荧光检测方法测定AFB ₁，AFB ₂，AFG ₁和AFG ₂的浓度以及水分活度值的变化。的人口黄曲霉显著（P≤0.05）在焙炒花生巴拉面粉降低从7.18至2.00日志₁₀ CFU /克超过贮存期，且在发酵班巴拉落花生粉从6.72到2.67日志₁₀ CFU /克7-周后未检测到存储空间及更多。AFB ₁和AFG ₁的浓度从0.36μg/ kg显着降低（p≤0.05）在储存期间，烤的班巴拉花生粉中还记录了0.15至0.07μg/ kg的含量。相反，在整个存储期间，复合面粉中的AFB ₁浓度显着（p≤0.05）从1.17μg/ kg增加到2.05μg/ kg。乳酸菌发酵，烘烤和合成显着影响生长黄曲霉和黄曲霉毒素生产花生巴拉和玉米面粉储存期间。