Aflatoxin Susceptible Food Consumption Frequency, Prevalence, and Levels in Household Foodstuffs in Southwestern Uganda

Table 2

Total aflatoxin levels in selected food types in S.W. Uganda.

Food type	Total aflatoxin levels (μg/kg)			Detection levels (%)	Samples above 10 μg/kg (regulatory limit) (%)
	Mean ± SE	Minimum	Maximum
Maize flour	34.07 ± 14.05	ND	336.5	74.2	58.1
Groundnut flour	96.46 ± 37.37	6.2	297.3	100	91
Millet flour	11.69 ± 4.24	ND	46.51	50	43
Sorghum flour	12.02 ± 2.75	ND	25.54	66.7	58.3

ND = not detectable. Maize flour n = 31, groundnut flour n = 11, millet flour n = 14, sorghum flour n = 11.