ABSTRACT
Mycotoxins are structurally diverse chemical compounds produced as secondary metabolites by different species of filamentous fungi (Yu, 2012). Most mycotoxins are generally lipophilic (Wild and Gong, 2010) and are categorized according to the fungi which produce them, their structure and mode of action (Zain, 2011; Ismaiel and Papenbrock, 2015). There is an association between fungal infestation and mycotoxin contamination of many agricultural crops and products (Yin et al., 2008; Egbuta, 2012; Copetti et al., 2014; Chilaka et al., 2017), although the presence of fungi on a crop is not always tantamount to mycotoxin production, except where conditions are favourable.
