Millers are on the spot over high levels of aflatoxin in maize flour. A study revealed that Kenyans have been taking maize flour with aflatoxin, which impacts various health complications in consumers.
The market surveillance by the Ministry of Health in partnership with the Jomo Kenyatta University of Agriculture and Technology (JKUAT) revealed that 85.3 per cent of millers in the country meet the Kenya Bureau Standards (Kebs) requirement for maximum permissible aflatoxin levels.
In contrast, fifteen percent of maize millers in the country produce maize flour containing a high level of aflatoxin.
Daniel Sila, a JKUAT professor who spearheaded the research, said a disparity in compliance with industry standards on aflatoxin levels.
“We see a regional disparity in compliance with Kebs standards. In some areas such as Eastern Kenya, they have a high non-compliance level as compared to others such as Rift Valley. The findings have been almost consistent for the past three years exposing many Kenyans to danger,” Sila said.
The report has prompted key stakeholders countrywide to call for government intervention. Ken Nyaga, the United Grain Millers Association (UGMA) chairperson, urged the government to intensify the crackdown on unscrupulous maize suppliers.
“We have had cases where one miller rejects maize due to the high aflatoxin levels but the maize still finds itself in some of our boarding schools. It is a sad situation that we are exposing Kenyans to and I urge the government to take action,” he said.
The research further revealed that millers did not adhere to the fortification of Maize flour and wheat. A government directive requires millers to add zinc and iron, salt with iodine, vegetable fats and oils with Vitamin A to deal with Malnutrition.
The researchers visited 104 maize millers in the country and collected 500 samples analyzed at National Public Health and JKUAT laboratories.