Consumer preferences and fungal and mycotoxin contamination of dried cassava products from Ghana

The objectives of this study were to determine the potential of dried cassava to support mycotoxin formation, gather data to understand the causative factors of mycotoxin formation, determine the attitude of the population towards consumption of mouldy cassava and to estimate levels of consumption o...

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Veröffentlicht in:	International journal of food science & technology 2001, Vol.36 (1), p.1-10
Hauptverfasser:	WAREING, Peter W, WESTBY, Andrew, GIBBS, John A, ALLOTEY, Liquenda T, HALM, Mary
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Food toxicology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Human physiology applied to population studies and life conditions. Human ecophysiology Medical sciences Nutritional survey. Food supply and nutritional requirement Other fermented food industries
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Zusammenfassung:	The objectives of this study were to determine the potential of dried cassava to support mycotoxin formation, gather data to understand the causative factors of mycotoxin formation, determine the attitude of the population towards consumption of mouldy cassava and to estimate levels of consumption of dried cassava products. (Abstract quotes from original text)
ISSN:	0950-5423 1365-2621
DOI:	10.1046/j.1365-2621.2001.00419.x