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Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product

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Abstract

Cassava bread was prepared by pre-gelling, battering and baking cassava flour to which were added, in moderate amounts, sugar, yeast solution and edible oil. Baking was at 215°C for 40 min. No mould was isolated from the cassava bread and the mean value of aflatoxin B1 (AFB1) for the three subsamples of cassava bread was 0.03 µg/kg. The cassava tuber (Manihot esculenta Crantz), which was used for the production of cassava bread had an initial AFB1 level of 1.91 µg/kg and the dominant mycoflora werePenicillium oxalicum, Aspergillus flavus, Fusarium spp and some unidentified fungi.

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Authors and Affiliations

  1. Dept. of General Microbiology, University of Helsinki, Mannerheimintie 172, 00300, Helsinki, Finland

    G. O. Adegoke

  2. Maize Research Programme, Pathology Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria

    O. F. A. Akinnuoye

  3. Dept of Pharmaceutical Chemistry, College of Medicine, University of Ibadan, Nigeria

    A. O. Akanni

Authors
  1. G. O. Adegoke
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  2. O. F. A. Akinnuoye
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  3. A. O. Akanni
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Adegoke, G.O., Akinnuoye, O.F.A. & Akanni, A.O. Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product. Plant Food Hum Nutr 43, 191–196 (1993). https://doi.org/10.1007/BF01886219

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  • DOI: https://doi.org/10.1007/BF01886219

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