Food processing to reduce mycotoxins in Africa
Mycotoxins 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 t...
| Main Authors: | , , |
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| Format: | Book Chapter |
| Language: | Inglés |
| Published: |
2008
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/90815 |
| _version_ | 1855535015923810304 |
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| author | Fandohan, P. Hell, K. Marasas, W.F.O. |
| author_browse | Fandohan, P. Hell, K. Marasas, W.F.O. |
| author_facet | Fandohan, P. Hell, K. Marasas, W.F.O. |
| author_sort | Fandohan, P. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Mycotoxins 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. |
| format | Book Chapter |
| id | CGSpace90815 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2008 |
| publishDateRange | 2008 |
| publishDateSort | 2008 |
| record_format | dspace |
| spelling | CGSpace908152023-06-08T20:14:33Z Food processing to reduce mycotoxins in Africa Fandohan, P. Hell, K. Marasas, W.F.O. mycotoxins aflatoxins fumonisins peanuts maize grain Mycotoxins 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. 2008 2018-02-06T12:14:54Z 2018-02-06T12:14:54Z Book Chapter https://hdl.handle.net/10568/90815 en Limited Access Fandohan, 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. |
| spellingShingle | mycotoxins aflatoxins fumonisins peanuts maize grain Fandohan, P. Hell, K. Marasas, W.F.O. Food processing to reduce mycotoxins in Africa |
| title | Food processing to reduce mycotoxins in Africa |
| title_full | Food processing to reduce mycotoxins in Africa |
| title_fullStr | Food processing to reduce mycotoxins in Africa |
| title_full_unstemmed | Food processing to reduce mycotoxins in Africa |
| title_short | Food processing to reduce mycotoxins in Africa |
| title_sort | food processing to reduce mycotoxins in africa |
| topic | mycotoxins aflatoxins fumonisins peanuts maize grain |
| url | https://hdl.handle.net/10568/90815 |
| work_keys_str_mv | AT fandohanp foodprocessingtoreducemycotoxinsinafrica AT hellk foodprocessingtoreducemycotoxinsinafrica AT marasaswfo foodprocessingtoreducemycotoxinsinafrica |