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    Food processing to reduce mycotoxins in Africa

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    fandohan-food-2008.pdf (838.7Kb)
    Date
    2008
    Author
    Fandohan, P.
    Hell, K.
    Marasas, W.F.O.
    Type
    Book Chapter
    Metadata
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    Abstract/Description
    Mycotoxins have both economic and health impacts because they contaminate human food and animal feeds. A central question is whether there are food processing strategies that reduce mycotoxin levels in food products. In this chapter we critically review food processing methods tested in Africa for their efficacy in reducing mycotoxin contamination in maize and peanut. These methods include cleaning, separation of screenings, washing, steeping, aqueous extraction, dehulling, milling, fermentation, cooking and roasting. Some methods reduced mycotoxin levels significantly while others were less effective. Encouraging the widespread use of the toxin-reducing processing techniques would lower consumption of contaminated food products in Africa, and improve food quality and human health.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2847
    IITA Subjects
    Aflatoxin; Maize; Pests Of Plants; Plant Diseases; Handling, Transport, Storage And Protection Of Agricultural Products; Markets
    Agrovoc Terms
    Mycotoxins; Aflatoxins; Fumonisins; Peanuts; Maize; Grain
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Books and Book Chapters953
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