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20111
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Author: Balinder Kaur × Start date: 1968 ×
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    ThesisItemOpen Access
    Effect of processing treatments on reduction of aflatoxins in wheat
    (2011) Balinder Kaur
    ABSTRACT The present investigation was carried out to study the effectiveness of different processing treatments in reducing the aflatoxins in contaminated wheat. Naturally contaminated wheat samples were collected and analysed for aflatoxin content by Pressure Mini Column method. Contaminated wheat was categorized into high (200ppb), medium (100ppb) and low (50ppb) levels on the basis of initial concentration of aflatoxins. Different processing treatments (washing, dry milling, dry heating, wet heating or steaming, sand roasting, microwave heating, extrusion cooking, product preparation (Chapatti and extruded snacks) and treatments in combination at varying conditions were given to contaminated wheat. All the treatments showed significant reduction in aflatoxin content. Among all, washing was least effective. Dry heating and wet heating of contaminated wheat represented optimum reduction in aflatoxin content of 42.30% and 38.56%, respectively. Most effective treatment for the destruction of aflatoxins was extrusion (170°C with 20% moisture content) which reduced 74.55% of aflatoxin content. About 54.32% decrease in aflatoxin content was noticed with microwave heating. Extruded snacks prepared from contaminated wheat gave a positive effect in reducing aflatoxin content. Product prepared in combination with dry milling showed promising results in reduction of aflatoxin content. Results were statistically significant at 5% level of significance. A positive correlation was observed in all the processing treatments and reduction of aflatoxins.