Frontiers in Agriculture and Food Technology

Frontiers of Agriculture and Food Technology ISSN 7295-2849 Vol. 2 (3), pp. 001-005, March, 2012. © International Scholars Journals

Full Length Research Paper

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Ogunsanwo, B.M.*¹, Faboya, O.O.P.², Idowu O.R.³, Lawal O.S.¹ and Bankole S.A.⁴

^*1 Department of Chemical Sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria.

²Department of Chemistry, Ladoke Akintola University, Ogbomosho, Nigeria.

³Department of Chemistry University of Ibadan, Nigeria.

⁴Department of Biological sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria.

Accepted 12 January, 2012

Abstract

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140^OC for 40 min resulted in 58.8% and 64.5% reductions in AFB₁ and AFG_1, those roasted at 150⁰C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB₁ and AFG_1, respectively. Roasting at150^OC for 30mins led to 70.0% and 79.8% reductions in AFB₁ and AFG₁ respectively.

Keywords: Peanut, aflatoxin, roasting.