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Authors
Affiliations
1 Department of Foods and Nutrition, Archarya N.G. Ranga Agricultural University, Saifabad, Hyderabad, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 4 (1998), Pagination: 90-94
Abstract
The occurrence of aflatoxins in numerous agricultural commodities all over the world has been reported by several investigators. Aflatoxin levels in commonly consumed cereals like rice and wheat above safe levels has been reported by Breckenridge et al, Nanaih et al and Joshi et al and in legumes by Habiash and Rahim et al. Groundnut is highly susceptible to aflatoxin development. The toxic effects of aflatoxin consumption in different species of animals has been well documented and it is a potent carcinogen produced as a second metabolite. Several physical and chemical methods of detoxification of aflatoxin from food material have been studied. However, these methods are expensive and can change the physio-chemical characteristics of the commodity.
