Effect of heat treeatment on the level of aflatoxin B1 (AFB1) on some Sudanese peanut (arachies hypogaea l.) samples and peanut products
2007
Sulieman, A.E., University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Dept. of Food Science and Technology | Ali, M.A., University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Dept. of Food Science and Technology | Abdelrahim, A.M., University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Biotechnology Centre
Sudanese samples of peanuts (Arachies hypogaea L.) from Gezira, Managel (irrigated sector) and Kordofan (rain fed sector) regions were obtained and examined during 2005/06 season. Samples were tested for their moisture content, fungal count (Aspergillus. flavus), and levels of Aflatoxin B1 (AFB1) and for the effect of heat processing on AFB1 levels. The moisture content was found to be higher in Managel samples (12%) compared to other samples. The fungal count was higher in samples collected from the rain fed sector compared to the irrigated sector. The mean level (ppb) of AFB1 was 9.33, 4.67 and 3.33 in Kordfan 1, Kordfan 2 and Managel samples respectively, while the Gezira samples were devoid of any AFB1. These values were statistically significant (P 0.05) if compared with each other. Roasting highly reduced the levels of AFB1 in most of the tested samples; however the highest reduction was obtained when samples were roasted at 175 deg C for 20 min. Boiling of Kordfan 1 samples led to a reduction of 19% on the levels of AFB1 while the reduction was 78% by roasting - blanching method. The traditional confectionary products made from the most contaminated peanut samples displayed low levels of AFB1 in Mundaco and Fulia while Lucom was devoid of any AFB1. This was attributed to the alkaline conditions in the latter compared to the former
显示更多 [+] 显示较少 [-]