Mycotoxin Development in Cashew Apple-Wheat Flour Composite During Tropical Storage

Abstract

Valorisation of cashew apples (Anacardium occidentale L.) offers an opportunity to address food waste in Ghana, where approximately 90% of these edible fruits remain unutilised despite the country’s position among global leaders in cashew production. This study examined the development of mycotoxins in cashew apple-wheat composite flour systems during ambient tropical storage (25°C ± 2°C, 65 ± 5% RH) over 14 days. Three composite flour formulations were prepared for subsequent bread production, with cashew apple flour substituting wheat flour at 5%, 10%, and 15% (w/w) levels. The storage stability of these pre-mixed flour blends was evaluated, as they represent the critical phase when processors store prepared formulations prior to baking. Monitoring of moisture content, fungal growth, and aflatoxin B1 levels was conducted using standardised AOAC and ISO methods. An increase in moisture was observed across all formulations, with the 5% substitution reaching a moisture content of 13.21% by day 14. Fungal populations increased exponentially (102-104 CFU/g) and showed a strong positive correlation with moisture content (r = .87, P