Oil Contents and Aflatoxin Levels in Peanuts Varieties Produced in Busia and Kisii Central Districts, Kenya
Menza, Nelson C.
Muturi, Margaret W.
Kamau, Lucy M.
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Busia and Kisii Central districts have repeatedly reported high levels of aflatoxins in foods. The objectives of the study were to determine oil contents and the relationship between oil contents and the levels of total aflatoxin in peanuts varieties produced in the two districts. Three samples of each of the four (4) varieties of peanuts obtained from Busia; Valencia red, Uganda local, Homa Bay local and local red and 3 varieties from Kisii Central; Valencia red, Uganda local and Homa Bay local were analyzed and the average oil contents of the samples in each variety determined. The oil contents of peanuts were determined by a standard Soxtec extraction method and total aflatoxins were analyzed using high performance liquid chromatography (HPLC) technique. Peanuts from Busia district had significantly higher oil contents compared to those from Kisii Central (t=3.22, df=6, P=0.012). Peanuts of Valencia red variety from both Busia and Kisii Central had higher oil content (mean 46.9), than other varieties. In addition, Valencia red from Busia district had slightly higher oil content (47.2%) than those of the same variety from Kisii Central (46.6%). However, the difference was not significant (t=1.08, df=6, P=0.394). Overall, oil content in peanuts decreased with an increase in aflatoxin levels (r=-0.496, P=0.031) except in peanuts of Uganda local red variety from Kisii Central. Growing of improved varieties of peanuts such as Valencia red which was least contaminated with aflatoxin and had higher oil content should be encouraged in Kenya