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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/6532

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.
URI: http://hdl.handle.net/1807/6532
Other Identifiers: http://www.bioline.org.br/abstract?id=jb04091
Rights: Copyright 2004 - Academic Journals
Appears in Collections:Bioline International Legacy Collection

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