Journal of Food Technology

Year: 2004
Volume: 2
Issue: 4
Page No. 299 - 303

Fate of Aflatoxin Levels in Cereals and Cereal Products During Processing

Authors : F. Oluwafemi

Abstract: The fate of aflatoxin during processing of contaminated maize grains into "guguru (roasted maize/popcorn) at different temperature regimes and at different time intervals showed that aflatoxin can be destroyed with heat. Gradual reductions in aflatoxin B1 levels as processing temperature and time increased were observed. Processing temperatures of 1000C, 1500C, 2000C, and 2500C with 30 minutes time intervals for a maximum period of 2 hours were used. Reduction of aflatoxin (99.5%) was achieved with grains processed at 2500C for 30 minutes. The other levels of reductions were from 20% at 1000C for 30 minutes to maximum of 97.6% reduction at 2000C for 120 minutes. The concentration of aflatoxin in the raw materials used for brewing showed that all materials such as sorghum, corn grit, barley, even the fungicides had low levels of aflatoxin. The cumulative effects of aflatoxin in the raw materials caused an increase in the aflatoxin level to about 5.20?gkg. Boiling the wort at 1000C gave 10.4% e reduction. Further reduction of aflatoxin to 0.450?g/kg was achieved during lagering. The pH before and after lagering was 5.2 and 3.7 respectively

How to cite this article:

F. Oluwafemi , 2004. Fate of Aflatoxin Levels in Cereals and Cereal Products During Processing . Journal of Food Technology, 2: 299-303.

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