Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in 'tuwo' and 'ogi': two cereal-based products.
During the production of 'tuwo' from laboratory-contaminated corn (AFB1:150 mcg/kg) and sorghum (AFB1:87.5 mcg/kg) grains, reductions in the aflatoxin-B1 levels of pastes boiled for 30 min and 60 min were found to be 68.0% and 80.8%, respectively. In the preparation of 'ogi' from contaminated corn and sorghum grains, reductions of about 72.5% and 71.4%, respectively, were obtained after fermentation at ambient conditions. Reconstitution of 'ogi' paste into a porridge (akamu) considerably reduced the AFB level.
Adegoke
G O
GO
Department of Food Technology, University of Ibadan, Nigeria.
Otumu
E J
EJ
Akanni
A O
AO
D016604:Aflatoxin B1 / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005285:Fermentation; D005506:Food Contamination; D006358:Hot Temperature; D009549:Nigeria; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry*
D016604:Aflatoxin B1