Aflatoxin Carryover during Large Scale Peanut Butter Production.

dc.contributor.authorSiwela, Andrew H.
dc.contributor.authorMukaro, Kudzayishe J.
dc.contributor.authorNziramasanga, Nozipho
dc.date.accessioned2011-11-25T09:10:05Z
dc.date.accessioned2023-06-23T14:00:41Z
dc.date.available2011-11-25T09:10:05Z
dc.date.available2023-06-23T14:00:41Z
dc.date.issued2011-04
dc.description.abstractPeanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160°C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter.en_US
dc.identifier.urihttp://196.220.97.103:4000/handle/123456789/82
dc.language.isoenen_US
dc.publisherScientific Researchen_US
dc.rights.licenseThis article was downloaded from NUST Institutional repository, and is made available under the terms and conditions as set out in the Institutional Repository Policy.en_US
dc.subjectAflatoxinen_US
dc.subjectRoastingen_US
dc.subjectBlanchingen_US
dc.subjectPeanut Butteren_US
dc.titleAflatoxin Carryover during Large Scale Peanut Butter Production.en_US
dc.typeArticleen_US
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