ORIGINAL PAPER
Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (Sorghum L. Moench)
 
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1
UNAM -FESC. Av. J. Jiménez Cantú S/N, Col. Atlamica, Cuautitlán Izcalli, C.P. 57740, México
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CINVESTAV-IPN, Apartado postal 1-798, C. P. 76230, Querétaro-México
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DIPA-Autonomous University of Queretaro, Cerro de las Campanas, S/N C.P. 76010, Querétaro, México
CORRESPONDING AUTHOR
A. Méndez-Albores   

UNAM -FESC. Av. J. Jiménez Cantú S/N, Col. Atlamica, Cuautitlán Izcalli, C.P. 57740, México
Publication date: 2008-06-24
 
J. Anim. Feed Sci. 2008;17(3):442–451
 
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ABSTRACT
Sorghum flour contaminated with β-aflatoxins at a level of 140±7.34 ng/g was extrusion-cooked in a single screw extruder under two different conditions: moderate (ME) and severe (SE). The difference in the processing conditions was in the temperature profile of the barrel sections of the extruder: 60-80-100°C for ME and 80-150-200°C for SE, respectively. The flour moisture content (MC) was adjusted at 20, 25 and 30% by means of aqueous lactic acid (LA) at concentrations of 0, 0.5, 1.0, 2.0, 4.0 and 8.0 N. The effect of the three extrusion variables (temperature profile, MC and LA concentration) was analysed as a completely randomized factorial design 2 ×3 × 6. The barrel temperature profile, in combination with the MC and LA concentration, significantly affected the extent of aflatoxin reduction in the extruded sorghum. The recovered aflatoxin decreased with an increase in MC and LA concentration, in both temperature-profiles evaluated. The SE condition produced higher aflatoxin degradation rates (from 16.38 to 67.09%) than the ME condition (up to 19.79%).
 
CITATIONS (2):
1.
Decomposition and detoxification of aflatoxin B1by lactic acid
Visenuo Aiko, Prasad Edamana, Alka Mehta
Journal of the Science of Food and Agriculture
 
2.
Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran
Chiara Roye, Hélène Chanvrier, Muriel Henrion, Karlien Roeck, Yamina Bondt, Inge Liberloo, Roberto King, Christophe Courtin
Innovative Food Science & Emerging Technologies
 
ISSN:1230-1388