Removal of aflatoxin in raw unshelled peanuts by a traditional salt boiling process practised in the North East of Brazil

Farah, Z. and Martins, M.J.R. and Bachmann, M.R. (1983) Removal of aflatoxin in raw unshelled peanuts by a traditional salt boiling process practised in the North East of Brazil. Lebensmittel-Wissenschaft & Technologie , 16 (2). pp. 122-124.

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Abstract

No aflatoxins could be detected in salt-boiled groundnuts in contrast to raw groundnut samples which were all contaminated. The efficiency of NaCl in removing aflatoxins was confirmed by cooking laboratory-inoculated batches of raw, unshelled groundnuts in a 5% aq. NaCl sol. at 116 deg C and 0.7 bar for 30 min. Results of 5 batches containing aflatoxin at 19 992 - 66 320 p.p.b. showed a removal of aflatoxins from 80% to a non-detectable level

Item Type: Article
Additional Information: SNNigam collections
Author Affiliation: Dep. Food Sci., Swiss Federal Inst. Technol., CH-8029 Zurich, Switzerland
Subjects: Plant Protection
Postharvest Management > Food Technology
Divisions: Groundnut
Depositing User: Mr T L Gautham
Date Deposited: 07 Aug 2013 11:20
Last Modified: 07 Aug 2013 11:20
URI: http://eprints.icrisat.ac.in/id/eprint/11356

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