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The Fate of Afiatoxins During Processing of Maize into Muthokoi - A Traditional Kenyan Food

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dc.contributor.authorMutungi Christopher
dc.contributor.authorLamuka Peter
dc.contributor.authorArimi Samuel
dc.contributor.authorGathumbi James
dc.contributor.authorOnyango Calvin
dc.date.accessioned2024-07-10T05:42:15Z
dc.date.issued2008-07
dc.descriptionAbstract
dc.description.abstractThe effect of processing muthokoi, (a traditional dehulled maize dish in Kenya) on aflatoxin content of naturally contaminated maize was investigated. Dehulling decreased aflatoxin levels by 46.6% (5.5-70%) in maize samples containing 10.7-270 ngjg aflatoxin levels. Soaking muthokoi in 0.2%, 0.5% and 1.0% solutions iati, sodium hypochlorite or ammonium persulphate for 6 or 14 h further decreased aflatoxin contents by 28-72% in maize samples containing 107-363 ng/g aflatoxin levels, and boiling muthokoi at 98°C for 150 min in 0.2-1.0% w/v iati decreased aflatoxin contents by 80-93% in samples having 101 ng/g aflatoxin contamination. Findings imply that expo¬sure to acute aflatoxin levels in maize is minimised during processing and preparation of muthokoi.
dc.description.sponsorshipUniversity of Nairobi
dc.identifier.citationMutungi, C., Lamuka, P., Arimi, S., Gathumbi, J., & Onyango, C. (2008). The fate of aflatoxins during processing of maize into muthokoi–A traditional Kenyan food. Food Control, 19(7), 714-721.
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0956713507001557#:~:text=Findings%20imply%20that%20exposure%20to,processing%20and%20preparation%20of%20muthokoi.
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1233
dc.language.isoen
dc.publisherScienceDirect
dc.subjectAfiatoxins
dc.subjectmaize
dc.subjectmuthokoi - A traditional
dc.subjectKenyan food
dc.titleThe Fate of Afiatoxins During Processing of Maize into Muthokoi - A Traditional Kenyan Food
dc.typeArticle
dspace.entity.typePublication

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