Destruction of Aflatoxin and Reduction of Mutagenicity of Naturally-Contaminated Corn During Production of A Corn Snack

Abstract

Naturally-contaminated yellow dent maize containing 1600 micro g/kg total aflatoxin was treated with 3% NaOH at 100 degrees C for 4 min. After washing, the moisture was adjusted by autoclaving at 121 degrees C and the product was deep fried at 196 degrees C for 15 min to produce a corn snack. Samples were taken after each processing step. Aflatoxin levels and mutagenicity of acetone extractions of alkaline and acidified products were measured. There was >99% destruction of the aflatoxin in the final product. Acidifying products after each stage and prior to analysis caused reformation of as much as 18% of the original aflatoxin, however, the acidified final product showed no reformation at all. Mutagenicity determined by Salmonella typhimurium strs. TA 98 and TA 100 decreased during processing. Mutagenicity of extracts of the final product was equal to that of the negative controls. It is concluded that the manufacturing process was effective in aflatoxin destruction and reduction of mutagenicity.