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

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Date

2008-07

Authors

Mutungi Christopher
Lamuka Peter
Arimi Samuel
Gathumbi James
Onyango Calvin

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University of Nairobi

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ScienceDirect

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Christopher, M., Peter, L., Samuel, A., James, G., & Calvin, O. (2008). The Fate of Afiatoxins During Processing of Maize into Muthokoi - A Traditional Kenyan  Food. ScienceDirect. https://repository.nrf.go.ke/handle/123456789/1233

Abstract

The 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.

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Afiatoxins, maize, muthokoi - A traditional, Kenyan food

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https://www.sciencedirect.com/science/article/abs/pii/S0956713507001557#:~:text=Findings%20imply%20that%20exposure%20to,processing%20and%20preparation%20of%20muthokoi.
 https://repository.nrf.go.ke/handle/123456789/1233

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