Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Authors

  • Ogunsanwo, B.M Author
  • Bankole S.A. Author

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. 

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Published

2012-01-12

Issue

Vol. 2 No. 1 (2012): volume 2 issue 1 2012

Section

Articles

How to Cite

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds. (2012). Frontiers of Agriculture and Food Technology, 2(1), 95-99. https://kevinpage.org/index.php/FAFT/article/view/943