Mixture of traditional edible plants inhibits fungus growth in corn, study shows

Fungal contamination of stored grain in sub-Saharan Africa leads to significant losses and health risks, costing billions annually, according to the Food and Agriculture Organization of the United Nations. High humidity, warmth, and poor storage conditions contribute to mold growth in crops like corn and sorghum. West African farmers traditionally use a blend of plants, such as neem, lemongrass, garlic, and chilies, to suppress fungal growth in grain storage, but the effectiveness of this mixture was uncertain.

An international team from Penn State and Côte d'Ivoire investigated this traditional remedy. They discovered that a mixture of neem, lemongrass, garlic, and chilies effectively inhibits the growth of two Fusarium fungal species in corn. The study, published in Access Microbiology, examined the antifungal properties of BioCC+, a formulation made from these traditional plants.

Dichloromethane extracts of BioCC+ were most effective, with minimum inhibitory concentrations of 12.5 mg/mL against Fusarium graminearum and 25 mg/mL against Fusarium verticillioides. The research identified six potential active compounds responsible for the antifungal effects. This study demonstrates how combining traditional knowledge with modern scientific techniques can lead to affordable, locally produced solutions to tackle fungal contamination and mycotoxin risks in stored corn.