Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari - two cassava products
✍ Scribed by Adegoke, G. O. ;Babalola, A. K. ;Akanni, A. O.
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 253 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Sodium metahisulphite and hydrogen peroxide alone or in combination with heat (50-70°C) were found to be effective in degrading aflatoxin B1 (AFE31) in lafun and gari. Hydrogen peroxide (Hz02) at a concentration of 3 % in the aqueous phase gave a 12.5 % degradation of aflatoxin B1 in lafun and at SOT, degradation levels of 25 % and 50 % were obtained with 6.0 and 9.0 % H202, respectively. When sodium metabisulphite was applied during the production of gari (a fermented cassava product heated to 50-70°C during production) AFBI degradation levels were found to be 65.8 I, 60.9 I, 41.5 % and 36.6 %, respectively, for sodium metabisulphite levels of 1.0 %, 0.8 %, 0.5 % and 0.3 %.