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Reduction (%) of mycotoxins in freshly fermented ogi due to fermentation during steeping of white maize grains. Concentrations given on x-axis indicate mycotoxin levels in raw maize grains before steeping. Cyclopiazonic acid (23.5 μg/kg) was reduced by 100% at all time intervals. Vertical lines on bars indicate the standard error of mean (α = 0.05). Bars with different alphabets are significantly different by DMRT at α = 0.05.
