Influence of grain quality, heat, and processing time on the reduction of aflatoxin B sub(1) levels in "tuwo" and "ogi": Two cereal-based products

During the production of "tuwo" from laboratory-contaminated corn (AFB sub(1):150 mcg/kg) and sorghum (AFB sub(1):87.5 mcg/kg) grains, reductions in the aflatoxin-B sub(1) levels of pastes boiled for 30 min and 60 min were found to be 68.0% and 80.8%, respectively. In the preparation of "ogi" from contaminated corn and sorghum grains, reductions of about 72.5% and 71.4%, respectively, were obtained after fermentation at ambient conditions. Reconstitution of "ogi" paste into a porridge (akamu) considerably reduced the AFB level.