'Kodo poisoning': cause, science and management
C Deepika1, K Hariprasanna1, I K Das1
1ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, 500030 India.
Journal of Food Science and Technology
|June 23, 2022
Summary
Kodo millet, a nutritious grain, can be contaminated by fungi producing toxic cyclopiazonic acid, causing
Area of Science:
- Agricultural Science
- Food Science
- Mycology
Background:
- Mycotoxigenic fungi contaminate food crops, reducing quality and safety.
- Kodo millet is a nutritious minor millet with medicinal properties, but susceptible to fungal contamination.
- Consumption of contaminated kodo millet leads to 'kodo poisoning' due to cyclopiazonic acid.
Purpose of the Study:
- To review available information on kodo poisoning.
- To identify causes and effects of fungal contamination in kodo millet.
- To propose management strategies for checking contamination.
Main Methods:
- Literature review of existing studies on kodo poisoning.
- Analysis of fungal contamination and mycotoxin production in kodo millet.
- Evaluation of pre- and post-harvest management practices.
Main Results:
- Cyclopiazonic acid produced by fungal contamination is the cause of kodo poisoning.
- Limited information is available on kodo poisoning, its causes, and effects.
- Effective management practices are crucial for safe kodo millet consumption.
Conclusions:
- Further research is needed to identify natural resistance to fungal metabolites.
- Inducing host resistance through antimicrobial compounds or microbial antagonism is essential.
- Pre- and post-harvest management can ensure safe, nutritious kodo millet for consumption.
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