Evolution of physical and chemical parameters and aflatoxin production in groundnut seeds during storage
1993
Nikiema, P.A. | Traore, S.A. | Singh, B.
A monitoring of the evolution of physical and chemical parameters (proteins, glucides, lipids and seed water content) was carried out on two seed samples of local varieties at Boanga and Wobgo during a 12-month storage period in Burkina Faso. It was observed that in the two varieties of seeds, reduction in protein contents was followed by an increase in aflatoxin production. Evolution of seed water content followed that of relative humidity while in storage and played a dominating role in aflatoxin production. Water content in seeds, their hygroscopic capacity and lipid metabolism (lipoperoxydation) were determining factors of aflatoxin production in groundnut seeds during storage. The Boanga variety is less susceptible to aflatoxin contamination compared with Wobgo
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