Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari ‐ two cassava products

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Abstract
Sodium metabisulphite and hydrogen peroxide alone or in combination with heat (50–70°C) were found to be effective in degrading aflatoxin B1 (AFB1) in lafun and gari. Hydrogen peroxide (H2O2) at a concentration of 3 % in the aqueous phase gave a 12.5 % degradation of aflatoxin B1 in lafun and at 50°C, degradation levels of 25 % and 50 % were obtained with 6.0 and 9.0 % H2O2, respectively. When sodium metabisulphite was applied during the production of gari (a fermented cassava product heated to 50‐70°C during production) AFB1 degradation levels were found to be 65.8 %, 60.9 %, 41.5 % and 36.6 %, respectively, for sodium metabisulphite levels of 1.0 %, 0.8 %, 0.5 % and 0.3 %.