Management of Aflatoxigenic Fungi and Aflatoxin Contamination in Maize (Zea mays L.) and Groundnut (Arachis hypogaea L.): A Review of Biofungicides and Chemical Fungicides

Abstract

Aflatoxin contamination of maize (Zea mays L.) and groundnut (Arachis hypogaea L.) remains a major food-safety, agricultural and economic challenge in Nigeria and other parts of sub-Saharan Africa. Aflatoxins are mainly produced by species within Aspergillus section Flavi, particularly A. flavus and A. parasiticus, and contamination can occur before harvest and increase during harvesting, drying, transportation and storage. Aflatoxin B₁ is of particular concern because of its potent carcinogenic and hepatotoxic properties. Recent evidence continues to demonstrate substantial aflatoxin contamination of Nigerian maize, with contamination frequently exceeding regulatory limits (Bashir et al., 2025). Management therefore requires interventions capable of reducing both fungal colonisation and toxin production. This review examines microbial biofungicides, plant-based biofungicides and chemical fungicides for the management of aflatoxigenic fungi and aflatoxin contamination in maize and groundnut. Particular attention is given to atoxigenic A. flavus biocontrol technology, plant extracts and essential oils, as well as the efficacy and limitations of synthetic fungicides. Evidence from Nigeria and other African countries indicates that atoxigenic A. flavus products can substantially reduce aflatoxin contamination under farmers' field conditions. Plant-derived products, particularly essential oils and extracts containing antifungal phytochemicals, also show considerable promise as environmentally compatible alternatives or complements to synthetic fungicides. However, variability in efficacy, formulation stability, environmental conditions and commercial-scale application remains challenging. An integrated management approach combining biological control, plant-based products, appropriate chemical interventions, resistant cultivars and good agricultural and postharvest practices is therefore recommended for sustainable reduction of aflatoxin contamination.