Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products
- 1 February 1994
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 45 (2) , 113-117
- https://doi.org/10.1007/bf01088468
Abstract
During the production of ‘tuwo’ from laboratory-contaminated corn (AFB1:150 mcg/kg) and sorghum (AFB1:87.5 mcg/kg) grains, reductions in the aflatoxin-B1 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 conditions. Reconstitution of ‘ogi’ paste into a porridge (akamu) considerably reduced the AFB level.Keywords
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