Introduction: Mycotoxins, toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium, are prevalent contaminants in global food systems. Their impact is compounded by nutritional deficiencies and gut microbiota disruptions, especially in vulnerable populations. Emerging research indicates a dynamic interplay among dietary nutrients, gut microbial composition, and mycotoxin detoxification pathways. This review explores the biochemical triad formed by gut microbiota, mycotoxins, and host nutrition, with an emphasis on molecular detoxification mechanisms and translational strategies. Materials and Methods: A systematic review was conducted following PRISMA 2020 guidelines. Comprehensive searches across PubMed, Scopus, and Web of Science were undertaken for studies published between January 2020 and March 2025. Inclusion criteria focused on peer-reviewed research involving mycotoxins, gut microbiota, and nutritional modulation. Risk of bias was assessed using RoB 2 and adapted PRISMA-ScR protocols. Results and Discussion: Findings reveal that both host enzymatic systems (Phase I and II metabolism) and microbial enzymes contribute significantly to mycotoxin detoxification. Probiotic strains such as Lactobacillus and Bifidobacterium enzymatically transform aflatoxins, ochratoxins, and trichothecenes into less toxic forms. Nutrients including vitamins A, C, E, selenium, and polyphenols modulate detoxification enzymes and restore redox balance. Prebiotic fibers and polyunsaturated fats further shape gut microbiota toward detoxification-competent profiles. Synergistic probiotic–prebiotic systems (PPSP) and functional food interventions show promise in mitigating mycotoxin toxicity. Conclusion: The gut microbiota–nutrition–mycotoxin axis offers a promising framework for addressing mycotoxin-induced toxicity, particularly in undernourished populations. Integrated strategies combining dietary modulation, microbial interventions, and personalized nutrition platforms can enhance systemic resilience. Future research should prioritize mechanistic elucidation, human trials, and multi-omics integration to translate these insights into precision detoxification therapies.

Background and Objectives: Overweight and obesity are among the major public health concerns, requiring innovative nutritional strategies. This study aimed to evaluate the effects of fortifying biscuits with wheat bran and whey protein on their physicochemical properties and sensory acceptability. Materials and Methods: In this experimental study, four types of biscuits were formulated: a control sample, biscuits fortified with wheat bran, biscuits fortified with whey protein, and biscuits fortified with both additives. In all formulations, 40% of the sugar was replaced with date syrup. Physicochemical characteristics (moisture, ash), nutritional composition (total sugars, fat, protein, fiber), color, texture, and sensory acceptability were assessed using standard analytical methods. Statistical analysis was performed using Duncan’s multiple range test at a significance level of p < 0.05. Results: Fortification with wheat bran and whey protein significantly increased moisture, ash, protein, and fiber contents, while no significant differences were observed in fat and total sugar levels. Biscuits containing whey protein received the highest color score, whereas the control and wheat bran fortified samples were rated as having more desirable texture. No significant differences were found among groups in overall acceptability and taste. Conclusion: Fortifying biscuits with wheat bran and whey protein can improve their nutritional value without compromising sensory quality, offering an effective approach for producing healthier snack options in the community.

The global reliance on nuts as a dietary staple underscores the critical need for robust food safety measures, particularly concerning post-harvest contamination. This investigation sought to characterize the fungal microbiome of stored cashew nuts and groundnuts sourced from Alabata, Ogun State, and to assess the prevalence of aflatoxin-producing species. Using a combination of conventional mycological plating and species identification, along with a specialized Neutral Red Desiccated Coconut Agar for rapid screening, fungal contamination was quantified. Aflatoxin levels were further confirmed and measured using High-Performance Liquid Chromatography (HPLC), providing a precise assessment of mycotoxin load. The analysis revealed significant fungal populations in both nut types, with cashew nuts exhibiting total counts ranging from 4.0×103 to 2.4×104 colony-forming units per gram (cfu/g). Five distinct fungal species were isolated from cashew nuts, of which Aspergillus niger, A. flavus, and A. fumigatus were the most prevalent. Critical findings demonstrated that while A. flavus and A. fumigatus isolates showed a high potential for aflatoxin production, the A. niger strains identified in this study were non-aflatoxigenic. HPLC analysis showed total aflatoxins in groundnut and cashew samples ranging from 0.05 to 12.41 µg/kg, with low but consistent AFB1 levels. Most samples were within the EU limit of 4 µg/kg, though a few exceeded it, indicating persistent contamination and potential public health risks The confirmed presence of these potent mycotoxin producers in a widely consumed food source highlights a tangible public health risk, given their established link to severe health conditions, including primary hepatocellular carcinoma. This research underscores the necessity for implementing rigorous hygiene protocols and enhanced storage practices to safeguard against fungal proliferation and subsequent mycotoxin exposure in these staple crops.