title: The effect of bread making steps on the degradation of aflatoxins produced as a result of single inoculation with Aspergillus flavus and combined inoculation with Aspergillus flavus and Aspergillus ochraceus.
abstract: This study aimed to determine the effect of bread making steps on the stability of aflatoxin. Sakha 8 wheat and Gemaiza 5 wheat cultivars, were used in the present study. They were inoculated with a dense spore suspension of toxigenic fungal species of Aspergillus flavus and a non toxigenic species of Aspergillus ochraceus singly and combined. Aflatoxin concentration was determined in the whole wheat grain, after milling, after fermentation, and after bread-baking process. Results showed that the highest reduction percentage for the total aflatoxins (81, G1 and G2), was in Sakha 8 (32.96%) (single treatment), Gemaiza 5 (19.54%) (single treatment ), Gemaiza 5 (18.65%) (combined treatment), and finally in Sakha 8 (16.49%) (combined treatment). There was no significant difference (p < 0.05) in aflatoxins content between Sakha 8 and Gemaiza 5 treated singly and in a combined way before and after milling process. In the mean time, the percentage of AFB1, AFG1 and AFG2 were reduced by 31.98%, 44.53% and 35.35%, respectively, while the total aflatoxins concentration were reduced by 41.17% after baking. Results also showed the presence of a significant difference at p < 0.05 among the whole grain, after milling and after baking concerning AFG1, AFG2 and the total aflatoxins content. No significant difference was found in case of AFB1.
authors.affiliation: High Institute of Public Health, Food Technology Institute, Agricultural Research Center.
authors.forename: Mahmoud M
authors.initials: MM
authors.lastname: El-Tawila
authors.forename: Nabeh A
authors.initials: NA
authors.lastname: Ibrahim
authors.forename: Naglaa F
authors.initials: NF
authors.lastname: Gomaa
authors.forename: Rasha M
authors.initials: RM
authors.lastname: Omar
mesh_terms: D000348:Aflatoxins; D001231:Aspergillus flavus; D001235:Aspergillus ochraceus; D001939:Bread; D003296:Cooking / Q000379:methods*
chemical_list: D000348:Aflatoxins