EXTRUSION-COOKING REDUCES RECOVERABILITY OF FUMONISIN B-1 FROM EXTRUDED CORN GRITS

A split-split plot design was used to determine the effects of extrusi on cooking on the recoverability of the mycotoxin Fumonisin B-1 (FB1). Unextruded and extruded samples of spiked corn grits were analyzed fo r FB1 by two methods, commercial enzyme linked immunosorbant assay (EL ISA) and HPLC, Extrusion cook ing resulted in more apparent loss of FB 1 with mixing screws than nonmixing screws. Losses of recoverable FB1 (p less than or equal to 0.05) were observed at 120 degrees C and 160 degrees C with the mixing screws. A linear increase in loss of recover able FB1 was observed (with the nonmixing screws) as the moisture cont ent increased.