Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Abstract

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140OC for 40 min resulted in 58.8% and 64.5% reductions in AFB₁ and AFG₁, those roasted at 1500C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB₁ and AFG₁, respectively. Roasting at150OC for 30mins led to 70.0% and 79.8% reductions in AFB₁ and AFG₁ respectively.

Key Words: Peanut, aflatoxin, roasting.

African Journal of Biotechnology Vol.3(9) 2004:451-455