Document Detail


Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin.
MedLine Citation:
PMID:  15698686     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The fate of aflatoxins and fumonisins, two mycotoxins that cooccur in maize, was studied through the traditional processing of naturally contaminated maize in mawe, makume, ogi, akassa, and owo, maize-based foods common in Benin, West Africa. Levels of total aflatoxin and fumonisin were measured at the main unit operations of processing, and the unit operations that induce significant reduction of mycotoxin level were identified. Overall reduction of mycotoxin level was more significant during the preparation of makume (93% reduction of aflatoxins, 87% reduction of fumonisins) and akassa (92% reduction of aflatoxins, 50% reduction of fumonisins) than that of owo (40% reduction of aflatoxins, 48% reduction of fumonisins). Sorting, winnowing, washing, crushing combined with dehulling of maize grains were the unit operations that appeared very effective in achieving significant mycotoxin removal. Aflatoxins and fumonisins were significantly recovered in discarded mouldy and damaged grains and in washing water. Fermentation and cooking showed little effect. During the preparation of ogi and akassa, reduction of fumonisin levels measured in food matrix was lower (50%) compared to mawe and makume, probably due to significant fumonisin release in ogi supernatant. Consequently, the use of ogi supernatant for preparing beverages or traditional herbal medicines could be harmful as it is likely to be contaminated with mycotoxin from the raw maize.
Authors:
P Fandohan; D Zoumenou; D J Hounhouigan; W F O Marasas; M J Wingfield; K Hell
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food microbiology     Volume:  98     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2005 Feb 
Date Detail:
Created Date:  2005-02-08     Completed Date:  2005-04-04     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  249-59     Citation Subset:  IM    
Affiliation:
Programme on Agricultural and Food Technology, National Institute of Agricultural Research of Benin, P.O. Box 128, Porto-Novo, Benin. lta@intnet.bj
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MeSH Terms
Descriptor/Qualifier:
Aflatoxins / analysis*
Benin
Cookery / methods
Fermentation
Food Contamination / analysis*
Food Handling / methods*
Fumonisins / analysis*
Zea mays / chemistry*,  microbiology
Chemical
Reg. No./Substance:
0/Aflatoxins; 0/Fumonisins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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