Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari--two cassava products. |
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| Authors: | G O Adegoke A K Babalola A O Akanni |
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| Affiliation: | Department of Food Science, University of British Columbia, Vancouver, Canada. |
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| Abstract: | Sodium metabisulphite and hydrogen peroxide alone or in combination with heat (50-70 degrees C) were found to be effective in degrading aflatoxin B1 (AFB1) in lafun and gari. Hydrogen peroxide (H2O2) at a concentration of 3% in the aqueous phase gave a 12.5% degradation of aflatoxin B1 in lafun and at 50 degrees C, degradation levels of 25% and 50% were obtained with 6.0 and 9.0% H2O2, respectively. When sodium metabisulphite was applied during the production of gari (a fermented cassava product heated to 50-70 degrees C during production) AFB1 degradation levels were found to be 65.8%, 60.9%, 41.5% and 36.6%, respectively, for sodium metabisulphite levels of 1.0%, 0.8%, 0.5% and 0.3%. |
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