|Title: ||Effect of roasting on the aflatoxin contents of Nigerian peanut seeds|
|Authors: ||Ogunsanwo, B. M.|
Faboya, O. O. P.
Idowu, O. R.
Lawal, O. S.
Bankole, S. A.
|Keywords: ||Peanut, aflatoxin, roasting.|
|Issue Date: ||31-Dec-2004|
|Publisher: ||Academic Journals|
|Citation: ||African Journal of Biotechnology (ISSN: 1684-5315) Vol 3 Num 9|
|Abstract: ||Peanut seeds were prepared with variations in roasting conditions.
Positive correlations were obtained between loss of aflatoxins in the
products and the roasting conditions. Seeds dry- roasted at 140°
for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1,
those roasted at 150°C for 25 minutes resulted in 68.5% and 73.3%
reductions in AFB1 and AFG1, respectively. Roasting at150°C for
30mins led to 70.0% and 79.8% reductions in AFB1 and AFG1 respectively.|
|Other Identifiers: ||http://www.bioline.org.br/abstract?id=jb04091|
|Rights: ||Copyright 2004 - Academic Journals|
|Appears in Collections:||Bioline International Legacy Collection|