Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

  • BM Ogunsanwo Department of Chemical Sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria
  • OOP Faboya Department of Chemistry, Ladoke Akintola University, Ogbomosho, Nigeria
  • OR Idowu Department of Chemistry University of Ibadan, Nigeria.
  • OS Lawal Department of Chemical Sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria.
  • SA Bankole Department of Biological sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria
Keywords: Peanut, aflatoxin, roasting

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 140OC for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 1500C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150OC for 30mins led to 70.0% and 79.8% reductions in AFB1 and AFG1 respectively.
Key Words: Peanut, aflatoxin, roasting.
African Journal of Biotechnology Vol.3(9) 2004:451-455
Published
2005-03-21
Section
Articles

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eISSN: 1684-5315