Description

Abstract: We hypothesized that aflatoxin-contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin-free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120 degrees C for 4 hr with 5N HCl and destruction of aflatoxin B1 during hydrolysis were investigated. The pH (5.72), specific gravity (1.20), total solids (402 mg mL-1), and reducing sugar (2.9 mg mL-1) and total nitrogen (17.5 mg mL-1) Contents of the peanut hydrolysate were similar to those of commercial soy sauces or seasoning sauces made by chemical processes. Glutamic acid, aspartic acid, arginine and glycine were the major amino acids in the hydrolysate and should contribute substantially to enhancing flavor. Aflatoxin B1 was totally destroyed during acid hydrolysis at 100 or 120 degrees C.