Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Abstract

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140°C for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 150°C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB 1 and AFG1, respectively. Roasting at150°C for 30mins led to 70.0% and 79.8% reductions in AFB1 and AFG1 respectively. © 2004 Academic Journals.