Food processing to reduce mycotoxins in Africa

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dc.creatorFandohan, P.
dc.creatorHell, K.
dc.creatorMarasas, W.F.O.
dc.date2008
dc.date2018-02-06T12:14:54Z
dc.date2018-02-06T12:14:54Z
dc.date.accessioned2026-06-27T16:04:03Z
dc.descriptionMycotoxins have both economic and health impacts because they contaminate human food and animal feeds. A central question is whether there are food processing strategies that reduce mycotoxin levels in food products. In this chapter we critically review food processing methods tested in Africa for their efficacy in reducing mycotoxin contamination in maize and peanut. These methods include cleaning, separation of screenings, washing, steeping, aqueous extraction, dehulling, milling, fermentation, cooking and roasting. Some methods reduced mycotoxin levels significantly while others were less effective. Encouraging the widespread use of the toxin-reducing processing techniques would lower consumption of contaminated food products in Africa, and improve food quality and human health.
dc.identifierhttps://hdl.handle.net/10568/90815
dc.identifier.urihttp://hdl.handle.net/123456789/121558
dc.languageen
dc.rightsLimited Access
dc.sourceFandohan, P., Hell, K. & Marasas, W.F. (2008). Food processing to reduce mycotoxins in Africa. In J.F. Leslie, R. Bandyopadhyay and A. Viscont, Mycotoxins: detection methods, management, public health and agricultural trade (p. 309-316). Wallingford: CAB International.
dc.subjectmycotoxins
dc.subjectaflatoxins
dc.subjectfumonisins
dc.subjectpeanuts
dc.subjectmaize
dc.subjectgrain
dc.titleFood processing to reduce mycotoxins in Africa
dc.typeBook Chapter

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Instituto Internacional de Agricultura Tropical (IITA)