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Detoxification Of Aflatoxin B1 in Maize by Different Cooking Methods

Rehana, Fasiha and Basappa, S. C. (1990) Detoxification Of Aflatoxin B1 in Maize by Different Cooking Methods. Journal of Food Science and Technology, 27 (5). pp. 397-399.

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Abstract

Several cooking methods used in the preparation of porridge, roti, balls and popcorn destroyed aflatoxin to an almost same degree of about 50%. However, when roti was not cooked crisp the destruction of aflatoxin was comparatively less. No aflatoxin B2a was found in any of the extracts of the cooked products. It is suggested that this point should be considered while performing epidemiological surveys in determining the exact dose of aflatoxin ingested and its effect in man.

Item Type: Article
Uncontrolled Keywords: maize aflatoxin Detoxification Cooking Methods
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 07:21
Last Modified: 03 May 2018 11:17
URI: http://ir.cftri.com/id/eprint/1555

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