dc.contributor.author | Mutungi, Christopher | |
dc.contributor.author | Lamuka, Peter | |
dc.contributor.author | Arimi, Samuel | |
dc.contributor.author | Gathumbi, James | |
dc.contributor.author | Onyango, Calvin | |
dc.date.accessioned | 2013-03-18T10:24:54Z | |
dc.date.issued | 2008 | |
dc.identifier.citation | www.sciencedirect.com | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/14447 | |
dc.description.abstract | The effect of processing muthokoi, (a traditional dehulled maize dish in Kenya) on aflatoxin content of naturally contaminated maize was investigated. Dehulling decreased aflatoxin levels by 46.6% (5.5-70%) in maize samples containing 10.7-270 ngjg aflatoxin levels. Soaking muthokoi in 0.2%, 0.5% and 1.0% solutions iati, sodium hypochlorite or ammonium persulphate for 6 or 14 h further decreased aflatoxin contents by 28-72% in maize samples containing 107-363 ng/g aflatoxin levels, and boiling muthokoi at 98°C for 150 min in 0.2-1.0% w/v iati decreased aflatoxin contents by 80-93% in samples having 101 ng/g aflatoxin contamination. Findings imply that expo¬sure to acute aflatoxin levels in maize is minimised during processing and preparation of muthokoi | en |
dc.language.iso | en | en |
dc.subject | Maize | en |
dc.subject | Muthokoi | en |
dc.subject | Aflatoxin | en |
dc.title | The fate of afiatoxins during processing of maize into muthokoi - A traditional Kenyan food | en |
dc.type | Article | en |
local.publisher | Department of Public Health, Pharmacology and Toxicology | en |