CHAPTER ONE: INTRODUCTION.......................................................................         1

CHAPTER TWO: MATERIALS AND METHOD.................................................        4

CHAPTER THREE: LITERATURE REVIEW......................................................       5

3.1 Importance of groundnut production ……................................................................      5

3.2 Occurrence and distribution of mycotoxins………………………………………...      5 

3.3 Major types of mycotoxins …………………………………………………………      6

3.4 Aflatoxins……………………………………………………………………………     6

3.4.1 Overview of aflatoxins…………………………………………………………….     6

3.4.2 History of aflatoxins……………………………………………………………….     7

3.4.3 Types of aflatoxins…………………………………………………………………    8

3.4.4 Importance of aflatoxins for human and animal health……………………………     8

3.4.5 Economic importance of aflatoxins……………………………………………….      9

3.4.6 Aflatoxins producing fungi……………………………………………………….      10 

3.4.7 Life cycle of aspergillus species………………………………………………….        11 

3.4.8 Occurrence of aflatoxins in food in Ethiopia…………………………………….       12

3.4.9 Occurrence of aflatoxin contamination in groundnut…………………………….       13 

3.5 Aflatoxin contamination during drying, storage and processing……………………      14

3.6 Management of aflatoxin contamination of groundnut……………………………...     15

3.6.1 Overview of aflatoxin management………………………………………………      15

3.6.2 Cultural practices used in management of aflatoxin………………………………      16

3.6.3 Physical control of aflatoxin production………………………………………......     18

3.6.4 Biological control of aflatoxin production………………………………………...     18 

3.6.5 Use of resistant groundnut genotypes…………………………………………….      19

3.6.6 Chemical control of aflatoxin contamination…………………………………….       19

CHAPTER FOUR: CONCLUSION............................................................................      21

REFERENCES..............................................................................................................      22