The fate of aflatoxin B1 in the production of ogi, a Nigerian fermented sorghum porridge
- 31 January 1983
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 1 (1) , 63-70
- https://doi.org/10.1016/s0733-5210(83)80009-5
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented FoodJournal of Food Science, 1981
- Hazards of Mycotoxins to Public HealthJournal of Food Protection, 1978
- Persistence of Aflatoxin During the Fermentation of Soy SauceApplied Microbiology, 1973
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972
- Two Methods of Tannin Analysis for Sorghum Bicolor (L.)Moenchgrain1Crop Science, 1972
- Carboxylic acid patterns in Ogi fermentationJournal of the Science of Food and Agriculture, 1972
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970
- Studies on aflatoxin detoxification in shelled corn by ensilingJournal of Agricultural and Food Chemistry, 1970
- Effect of Soya Flour on the Lactic Fermentation of Milled CornApplied Microbiology, 1969
- Toxicity and Fluorescence Properties of the AflatoxinsNature, 1963