The effect of village processing techniques on the content of aflatoxins in corn and peanuts in Zambia

✍ Scribed by Njapau, Henry; Muzungaile, Elizabeth M; Changa, Raban C

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 216 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199803)76:3<450::aid-jsfa970>3.0.co;2-l

✦ Synopsis

The e †ect of village processing techniques on the aÑatoxin content of corn and peanut products was investigated. In 30 trials, corn kernels were dehulled (bran removal), soaked for 24 h, washed and dried before grinding into Ñour and boiling in water to a thick consistency (Nshima). Shelled peanuts were either dry-roasted as whole kernels or ground into peanut meal and cooked. Dehulling, following by 24-h soaking (steeping) and subsequent washing signiÐcantly (P \ 0É05) reduced the aÑatoxin content of corn Ñour from 900 to B 1 150 lg kg~1, and similarly that of aÑatoxin from 929 to 114 lg kg~1. Prep-G 1 aration of Nshima did not result into a substantial reduction in aÑatoxin content, neither did extension of the cooking duration of 2 h a †ord any further decontamination. Whereas boiling peanut meal yielded a moderate reduction in the content of aÑatoxins and roasting whole peanut kernels greatly reduced B 1 G 1 , (P \ 0É001) the concentrations of the toxins from that in raw kernels (AFB 1 \ 8600 lg kg~1 and to 1300 and 1200 lg kg~1, respec-AFG 1 \ 6200 lg kg~1) tively. These results indicate that speciÐc processing techniques carried out in Zambian villages are e †ective in reducing aÑatoxin carry-over into edible fractions, while others are not.

1998 SCI.