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Fate of aflatoxins in soybeans during the preparation of „Soyogi”

✍ Scribed by Ogunsanwo, B. M. ;Faboya, O. O. ;Ikotun, T. ;Idowu, R.

Book ID
102212908
Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
160 KB
Volume
33
Category
Article
ISSN
0027-769X

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✦ Synopsis

However, little information is available on the loss of aflatoxin from contaminated seeds as a result of food processing. The objective of this study is to investigate the effect of autoclaving and fermentation on the aflatoxin content in contaminated soybeans, all the more since WEI et al. [9] had earlier reported the presence of aflatoxin in fermented soybean paste.

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The fate of aflatoxins during the production of “Ogiri”, a West African fermented melon seed condiment from artificially contaminated seeds
✍ Ogunsanwo, B. M. ;Faboya, O. O. ;Idowu, O. R. ;Ikotun, T. ;Akano, D. A. 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 322 KB 👁 1 views

Twenty-six market samples and four laboratory-prepared samples of "ogiri" were screened for aflatoxin contamination. Aflatoxins were not detected in any of the samples. The fermented product (ogiri) was prepared with Aspergillus flavus-contaminated melon seeds. Losses of 64.7% aflatoxin B1 and 82.9%