INFLUENCE OF GRAIN QUALITY, HEAT, AND PROCESSING TIME ON THE REDUCTION OF AFLATOXIN B-1 LEVELS IN TUWO AND OGI - 2 CEREAL-BASED PRODUCTS

Authors
ADEGOKE GO OTUMU EJ AKANNI AO
Citation
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
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
45
Issue
2
Year of publication
1994
Pages
113 - 117
Database
ISI
SICI code
0921-9668(1994)45:2<113:IOGQHA>2.0.ZU;2-1
Abstract
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.