Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari--two cassava products.
Sodium metabisulphite and hydrogen peroxide alone or in combination with heat (50-70 degrees C) were found to be effective in degrading aflatoxin B1 (AFB1) in lafun and gari. Hydrogen peroxide (H2O2) at a concentration of 3% in the aqueous phase gave a 12.5% degradation of aflatoxin B1 in lafun and at 50 degrees C, degradation levels of 25% and 50% were obtained with 6.0 and 9.0% H2O2, respectively. When sodium metabisulphite was applied during the production of gari (a fermented cassava product heated to 50-70 degrees C during production) AFB1 degradation levels were found to be 65.8%, 60.9%, 41.5% and 36.6%, respectively, for sodium metabisulphite levels of 1.0%, 0.8%, 0.5% and 0.3%.
Adegoke
G O
GO
Department of Food Science, University of British Columbia, Vancouver, Canada.
Babalola
A K
AK
Akanni
A O
AO
D016604:Aflatoxin B1 / Q000032:analysis* / Q000737:chemistry; D002855:Chromatography, Thin Layer; D005504:Food Analysis; D006358:Hot Temperature; D006861:Hydrogen Peroxide / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry*; D009549:Nigeria; D013056:Spectrophotometry, Ultraviolet; D013447:Sulfites / Q000737:chemistry*
D013447:Sulfites; C005200:sodium metabisulfite; D016604:Aflatoxin B1; D006861:Hydrogen Peroxide