Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2025 Sep 8:1-10. doi: 10.1080/19440049.2025.2553701. Online ahead of print.
ABSTRACT
Global demand for chickpeas has increased due to their high plant protein content, gluten-free nature, and overall nutritional benefits. However, chickpeas are susceptible to colonisation by Aspergillus spp. – fungi, which are capable of producing harmful mycotoxins. The natural occurrence of A. flavus contamination has been confirmed in a chickpea crop in Argentina. Fainá is a type of flat bread made from chickpea flour, which is widely consumed in Argentina. This study aimed to investigate whether the production process of fainá affects the initial contamination of aflatoxins (AFs). Aflatoxin levels were determined in chickpea flour inoculated with A. flavus, in commercial flour, as well as in fainá produced under laboratory-scale conditions. The potential exposure to aflatoxins through the consumption of fainá was evaluated using statistical estimates derived from the literature. Commercial flour intended for direct human consumption revealed AFB1 levels exceeding the EU regulatory limits for cereals. AFB1 in the flour persisted in the final product, indicating that the preparation and cooking process did not eliminate the toxic risk. The AFB1 contributed by the consumption of fainá made with naturally contaminated commercial flour represented between 2.4 to 0.4% of the provisional tolerable daily intake, according to age.
PMID:40921004 | DOI:10.1080/19440049.2025.2553701