Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Ogunsanwo, B.M.; Faboya, O.O.P.; Idowu, O. A.; Lawal, Olayide S.; Bankole, S. A.

doi:10.5897/ajb2004.000-2096

Cited by 44 publications

(35 citation statements)

References 9 publications

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“…The degree of reduction is dependent on heating time, temperature and the initial aflatoxin concentration (Rustom, 1997;Yazdanpanah et al, 2005;Arzandeh and Jinap, 2011). Ogunsanwo et al (2004) observed that roasting significantly reduced the levels of aflatoxin B1 and G1 in groundnuts. In the study, groundnuts were dry-roasted at 150 o C for 30 minutes which resulted in a 70% and 79.8% reduction of AFB1 and AFG1, respectively.…”

Section: Materials and Methods Study Sitesmentioning

confidence: 98%

Prevalence and potential for aflatoxin contamination in groundnuts and peanut butter from farmers and traders in Nairobi and Nyanza provinces of Kenya

Ndung’u¹,

Ao²,

Onyango³

et al. 2013

J. App. Bioscience.

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Objective: Most of the peanut butter marketed in Nairobi is processed in cottage industry and its aflatoxin contamination status has not been documented. This study was therefore conducted to determine the status of aflatoxin contamination in groundnuts and peanut butter in Nairobi and Nyanza. Methodology and results: Eighty two fresh samples comprising raw and roasted groundnuts and peanut butter were obtained from market outlets and cottage processors in Nairobi and Nyanza regions. The marketers and processors were asked for information on the source of groundnuts. The incidence of Aspergillus section Flavi was determined using standard laboratory methods. Defective nuts in raw groundnuts were determined by manual sorting. Aflatoxin analysis was done using competitive ELISA technique. Groundnuts in Nairobi were imported from Malawi while those Nyanza were grown in the region. The fungal species isolated from the samples were: Aspergillus flavus (L and S strains), A. parasiticus, A. niger, A. tamari, A. alliaceus, A. caeletus and Penicillium spp. The percentage of defective nuts among all unsorted groundnuts ranged from 0.0% to 26.3%. The mean percent defective nuts was higher for Nairobi samples than Nyanza. Aflatoxin levels in all samples ranged from 0 to 2377.1 µg/kg. The mean aflatoxin level was higher for raw samples from Nairobi than Nyanza. The source of groundnuts and defective nuts were positively associated with aflatoxin levels. Conclusions and application of findings: The source of groundnuts and presence of defective nuts were identified as the main factors influencing increased aflatoxin contamination in the cottage industry. Mechanisms for inspection and certification of imported groundnuts should be put in place accompanied by effective monitoring for compliance to set aflatoxins standards. All the market players should sort their groundnuts before selling or processing in order to reduce aflatoxin contamination of peanut butter.

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Section: Materials and Methods Study Sitesmentioning

confidence: 98%

Prevalence and potential for aflatoxin contamination in groundnuts and peanut butter from farmers and traders in Nairobi and Nyanza provinces of Kenya

Ndung’u¹,

Ao²,

Onyango³

et al. 2013

J. App. Bioscience.

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“…These processes which also include nixtamalization and extrusion cooking can reduce some of the aflatoxin content of the condiments [34], Bankoleet al [35]however, reported that some aflatoxin still remain at high concentration even after such preparations.…”

Section: Discussionmentioning

confidence: 99%

Aflatoxincontent of Three Condiments and Their Effects on Some Biochemical and Haematological Parameters in WistarRats

Domka¹

2013

IOSR-JESTFT

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“…The AFs reduction during coffee bean roasting however was dependent on the roasting method and temperature with reductions of about 42 to 56% [19]. Roasted coffee dried at 140°C for 40 min, reduced AFs levels by 59%, and if the coffee is dried at 150°C for 25 minutes, the reduction increases to 69% [20].…”

Section: Aflatoxinsmentioning

confidence: 99%

“…The process of nixtamalization removes almost all the FBs, as well as AFs, and as a result tortillas and maize based foods are substantially free from these mycotoxins [20].…”

Section: Fumonisinsmentioning

confidence: 99%

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

A¹

2015

J Clin Toxicol

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Mycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.

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Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Cited by 44 publications

References 9 publications

Prevalence and potential for aflatoxin contamination in groundnuts and peanut butter from farmers and traders in Nairobi and Nyanza provinces of Kenya

Prevalence and potential for aflatoxin contamination in groundnuts and peanut butter from farmers and traders in Nairobi and Nyanza provinces of Kenya

Aflatoxincontent of Three Condiments and Their Effects on Some Biochemical and Haematological Parameters in WistarRats

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

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