Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product.
Cassava bread was prepared by pre-gelling, battering and baking cassava flour to which were added, in moderate amounts, sugar, yeast solution and edible oil. Baking was at 215 degrees C for 40 min. No mould was isolated from the cassava bread and the mean value of aflatoxin B1 (AFB1) for the three subsamples of cassava bread was 0.03 microgram/kg. The cassava tuber (Manihot esculenta Crantz), which was used for the production of cassava bread had an initial AFB1 level of 1.91 micrograms/kg and the dominant mycoflora were Penicillium oxalicum, Aspergillus flavus, Fusarium spp and some unidentified fungi.
Dept. of General Microbiology, University of Helsinki, Finland.
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Adegoke
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Akinnuoye
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Akanni
D016604:Aflatoxin B1 / Q000032:analysis* / Q000302:isolation & purification; D001231:Aspergillus flavus / Q000302:isolation & purification; D001234:Aspergillus niger / Q000302:isolation & purification; D001939:Bread / Q000382:microbiology; D002855:Chromatography, Thin Layer; D005511:Food Handling; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D005670:Fusarium / Q000302:isolation & purification; D002365:Manihot / Q000382:microbiology*; D010407:Penicillium / Q000302:isolation & purification
D016604:Aflatoxin B1