Degradation of aflatoxins by extrusion cooking: Effects on Nutritional quality of Extrudates

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Firibu K. Saalia; Robert D Phillips

Type of Document:
Scholarly Article


LWT- Food Science and Technology

Date of Publication:

Place of Publication:
Not Available


Abstract: Extrusion of artificially contaminated food is reported to degrade aflatoxins to varying degrees depending on the extrusion conditions. This work sought to determine the (1) efficacy of extrusion cooking in destroying naturally contaminated peanuts and (2) nutritionalquality of decontaminated peanut meal. Naturally contaminated peanut meal was extruded by varying the moisture (20, 28, 35 g/100 g), pH (7.5, 9.5) and extruder die diameter (2.5, 3, 3.5, 4.0 mm). Aflatoxins levels in the extrudates were determined using HPLC procedures, and the nutritionalquality was assessed using in-vitro methods. The highest aflatoxin reduction in naturally contaminated peanut meal was 59% at feed moisture Content of 35 g/100 g. Higher (91%) reduction was achieved in the artificially contaminated peanut meal at moisture of 20 g/100 g. In-vitro protein digestibility and Fluorodinitrobenzene (FDNB)-available lysine of the extrudates were not significantly different from non-extruded peanut meal. Extrusion conditions for aflatoxin reduction did not adversely affect protein nutritionalquality.

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