INFLUENCE OF GRAIN QUALITY, HEAT, AND PROCESSING TIME ON THE REDUCTION OF AFLATOXIN B-1 LEVELS IN TUWO AND OGI - 2 CEREAL-BASED PRODUCTS

被引：17

作者：

ADEGOKE, GO

OTUMU, EJ

AKANNI, AO

机构：

[1] Department of Food Technology, University of Ibadan, Ibadan

[2] Department of Pharmaceutical Chemistry, University of Ibadan, Ibadan

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1994年 / 45卷 / 02期

关键词：

REDUCTION; AFLATOXIN B-1; TUWO; OGI;

D O I：

10.1007/BF01088468

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

During the production of 'tuwo' from laboratory-contaminated corn (AFB(1):150 mcg/kg) and sorghum (AFB(1):87.5 mcg/kg) grains, reductions in the aflatoxin-B-1 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.

引用

页码：113 / 117

页数：5

共 22 条

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