Impact of toxigenic fungi and mycotoxins in chickpea: a review

RAMIREZ, MARIA LAURA; CENDOYA, EUGENIA; NICHEA, MARÍA JULIA; ZACHETTI, VANESSA GIMENA LOURDES; CHULZE, SOFIA NOEMÍ

Current Opinion in Food Science

Elsevier

Año: 2018 vol. 23 p. 32 - 37

2214-7993

Chickpea (Cicer arietinum) is one of the most cultivated pulses in terms of world production being India the largest producer. There is a high demand of this legume due to its nutritional value. Although is more popular in developing countries, it is becoming recognized throughout the world. Chickpea is often attacked by fungi during pre and post-harvest stages, significantly affecting its productivity, also some species can be potential mycotoxin producers that can lead to serious threats to human health. Since there is an increasing demand for high quality and innocuous foods, limits for mycotoxin contamination have been established. This review provides information about the occurrence of mycotoxigenic fungi and mycotoxins on chickpea seeds and/or based-products around the world. Some data about strategies to reduce the problem are also included