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Review
. 2022 Jul;59(7):2517-2526.
doi: 10.1007/s13197-021-05141-1. Epub 2021 May 16.

'Kodo poisoning': cause, science and management

C Deepika  1 , K Hariprasanna  1 , I K Das  1 , Jinu Jacob  1 , Swarna Ronanki  1 , C V Ratnavathi  1 , Amasiddha Bellundagi  1 , D Sooganna  1 , Vilas A Tonapi  1
Affiliations
Review

'Kodo poisoning': cause, science and management

C Deepika et al. J Food Sci Technol. 2022 Jul.

Abstract

Many mycotoxigenic fungi infect the food crops and affect the quality of the produce due to production of mycotoxins. Kodo millet is one of the important minor millets cultivated in India, mostly confined to marginal lands and tribal regions but has high yield potential under good management. The grains are nutritious and have anti-oxidant properties besides having many medicinal properties. However, the consumption is often hindered by the condition called 'kodo poisoning' resulting from fungal contamination producing cyclopiazonic acid, a toxic fungal secondary metabolite. An attempt has been made here to review the limited information available on kodo poisoning, its causes and effects, and proposed management practices by which the contamination can be checked. Further research efforts are essential for identifying sources of natural resistance to fungal metabolite, induction of host resistance through antimicrobial compounds or microbial antagonism to the pathogens to achieve cleaner grains from this crop even under high humid and rainy conditions. By effective adoption of both pre- and post-harvest management the kodo millet grains can be made safe for human consumption and can be popularized as a nutritious grain.

Keywords: Cyclopiazonic acid (CPA); Kodo millet; Malona; Mycotoxin; Paspalum.

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Conflict of interest statement

Conflict of interestNo conflict of interest with any agency/researcher.

Figures

Fig. 1
Fig. 1
Chemical structure of Cyclopiazonic acid ( Source: Ostry et al. 2018)
See this image and copyright information in PMC

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