Dada, L.O. and Muller, H.G. (1983) The fate of aflatoxin B1 in the production of ogi, a Nigerian fermented sorghum porridge. Journal of Cereal Science, 1 (1). pp. 63-70.
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Abstract
Nigerian sorghum was inoculated with spores of Aspergillus flavus and incubated until mould growth was observed. The grain was then ground and sieved. The meal, containing 2333 μg/kg of aflatoxin B1, was then mixed with uncontaminated material to give two samples containing 200 and 800 μg/kg of aflatoxin. In another set of experiments different levels of pure aflatoxin B1 were used to treat the grain. All samples were then processed into ogi, which is the most important traditional weaning food for babies in Nigeria. With fungal contamination, 33% of the aflatoxin was found in the ogi after processing. With the grain contaminated with pure aflatoxin, 26% was recovered. In both instances traces of the less toxic aflatoxin B2a were found. The addition of boiling water to the ogi to produce the porridge resulted in a further aflatoxin loss of about 3%
| Item Type: | Article |
|---|---|
| Author Affiliation: | Procter Department of Food Science, The University of Leeds, Leeds LS2 9JT, U.K. |
| Subjects: | Plant Production |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 05 Mar 2012 04:56 |
| Last Modified: | 05 Mar 2012 04:56 |
| Official URL: | http://www.sciencedirect.com/science/article/pii/S... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3477 |
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