Go. Adegoke et al., INFLUENCE OF GRAIN QUALITY, HEAT, AND PROCESSING TIME ON THE REDUCTION OF AFLATOXIN B-1 LEVELS IN TUWO AND OGI - 2 CEREAL-BASED PRODUCTS, Plant foods for human nutrition, 45(2), 1994, pp. 113-117
During the production of 'tuwo' from laboratory-contaminated corn (AFB
(1):150 mcg/kg) and sorghum (AFB(1):87.5 mcg/kg) grains, reductions in
the aflatoxin-B-1 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 c
onditions. Reconstitution of 'ogi' paste into a porridge (akamu) consi
derably reduced the AFB level.