Aflatoxin carryover during large scale peanut butter production.
| dc.contributor.author | Andrew H, S. | |
| dc.contributor.author | Kudzayishe J, M. | |
| dc.contributor.author | Nozipo, N. | |
| dc.date.accessioned | 2025-03-05T10:24:09Z | |
| dc.date.available | 2025-03-05T10:24:09Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | Peanut 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. | |
| dc.identifier.citation | Andrew H, S., Kudzayishe J, M. and Nozipo, N., 2011. Aflatoxin carryover during large scale peanut butter production. Food and Nutrition Sciences, 2011. | |
| dc.identifier.issn | 2157-9458 | |
| dc.identifier.uri | http://196.220.97.103:4000/handle/123456789/560 | |
| dc.language.iso | en | |
| dc.publisher | Scientific Research Publishing | |
| dc.title | Aflatoxin carryover during large scale peanut butter production. | |
| dc.type | Article |