DETOXIFICATION OF AFLATOXIN-B1 IN MAIZE BY DIFFERENT COOKING METHODS

Several cooking methods used in the preparation of porridge, roti, balls and popcorn destroyed aflatoxin to an almost same degree of about 50%. However, when roti was not cooked crisp the destruction of aflatoxin was comparatively less. No aflatoxin B2a was found in any of the extracts of the cooked products. It is suggested that this point should be considered while performing epidemiological surveys in determining the exact dose of aflatoxin ingested and its effect in man.