Effect of different cooking methods on aflatoxin fate in pe | 16132
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African Journal of Food Science and Technology

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Effect of different cooking methods on aflatoxin fate in peanut products


Papa M. Diedhiou, Fatoumata Ba, Aboubacry Kane and Nalla Mbaye

Peanut is still a major oilseed and staple crop in Senegal. It is, however, prone to contamination by aflatoxins, a major public health concern. This work was conducted to assess aflatoxin contamination risk linked with consumption of peanut-based dietary products and the influence of different cooking processes on aflatoxin fate. A survey made in the markets of Thies (Senegal) showed that the "second choice peanut" had the highest aflatoxin content with 50% samples above the 10 ppb limit set by EU for human consumption. First choice peanut contained lower concentrations of aflatoxin with all samples below the safe level of 10 ppb. Peanut flour and peanut butter, in spite of testing positive to aflatoxins (100%), had safe levels whereby butter was the least contaminated. A total reduction of aflatoxin level of about 82.5% was obtained when peanut was submitted to roasting, made into peanut butter, and further steamed. Steaming as well as boiling caused a reduction of aflatoxin level, but was however not significative.

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