Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L)
Groundnut (Arachis hypogaea L) is an important cash crop in Ghana and a key component of many Ghanaians' diets. Groundnuts are mostly infected with aflatoxin, a secondary metabolite of the fungal species Aspergillus. The most popular form of traditional food processing of groundnuts is the appl...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Scientific African |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227623004763 |
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| author | Nii Korley Kortei Soma Osei Afia Amankwaah Addae Papa Toah Akonor Nana Yaw Barima Manaphraim Theophilus Annan |
| author_facet | Nii Korley Kortei Soma Osei Afia Amankwaah Addae Papa Toah Akonor Nana Yaw Barima Manaphraim Theophilus Annan |
| author_sort | Nii Korley Kortei |
| collection | DOAJ |
| description | Groundnut (Arachis hypogaea L) is an important cash crop in Ghana and a key component of many Ghanaians' diets. Groundnuts are mostly infected with aflatoxin, a secondary metabolite of the fungal species Aspergillus. The most popular form of traditional food processing of groundnuts is the application of heat, which involves boiling, baking, canning, frying, and roasting. This study characterized the effect of various local processing methods on aflatoxin levels in groundnut. Groundnut samples purchased from vendors in the Ho central market, Volta Region of Ghana, were processed by various local roasting methods viz- a- vis raw contaminated (control). High-Performance Liquid Chromatography connected to a fluorescence detector (HPLC-FLD) was used to determine the aflatoxin levels in the samples. The results revealed that through a combination of roasting + sand + pretreatment methods, the highest percentage of aflatoxin reduction of 97.38% was obtained. This was followed by the combination of roasting + sand – pretreatment (95.79%). Roasting + gari (a fermented partially gelatinized granular product) + pretreatment combination resulted in a percentage reduction of aflatoxins to 82.51%. Roasting + gari – pretreatment combination resulted in a percentage reduction of aflatoxins of 72.81% while Roasting with neither sand nor gari and without pretreatment resulted in an aflatoxin reduction of 43.62%. It was observed that the extent of aflatoxin reduction depended upon the duration of roasting of groundnuts as well as the type of roasting method used. The results of this research offer us the idea and extent of decontamination of aflatoxins in our foods by our local processing methods which will inform policymakers of the areas of prioritization when it comes to Food Safety. |
| first_indexed | 2024-03-07T15:46:45Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2468-2276 |
| language | English |
| last_indexed | 2024-03-07T15:46:45Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Scientific African |
| spelling | doaj.art-b162be08f4f2432e8195db82324428712024-03-05T04:30:09ZengElsevierScientific African2468-22762024-03-0123e02022Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L)Nii Korley Kortei0Soma Osei1Afia Amankwaah Addae2Papa Toah Akonor3Nana Yaw Barima Manaphraim4Theophilus Annan5Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana; Department of Sports Nutrition, School of Sports and Exercise Medicine, University of Health and Allied Sciences, PMB 31, Ho, Ghana; Corresponding author.Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, GhanaDepartment of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, GhanaDepartment of Food Processing and Engineering, CSIR- Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Biosciences, CSIR- College of Science and Technology, Box M.20, Accra, GhanaDepartment of Medical Laboratory Sciences, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, GhanaFood Microbiology Division, CSIR- Food Research Institute, P. O. Box M20, Accra, GhanaGroundnut (Arachis hypogaea L) is an important cash crop in Ghana and a key component of many Ghanaians' diets. Groundnuts are mostly infected with aflatoxin, a secondary metabolite of the fungal species Aspergillus. The most popular form of traditional food processing of groundnuts is the application of heat, which involves boiling, baking, canning, frying, and roasting. This study characterized the effect of various local processing methods on aflatoxin levels in groundnut. Groundnut samples purchased from vendors in the Ho central market, Volta Region of Ghana, were processed by various local roasting methods viz- a- vis raw contaminated (control). High-Performance Liquid Chromatography connected to a fluorescence detector (HPLC-FLD) was used to determine the aflatoxin levels in the samples. The results revealed that through a combination of roasting + sand + pretreatment methods, the highest percentage of aflatoxin reduction of 97.38% was obtained. This was followed by the combination of roasting + sand – pretreatment (95.79%). Roasting + gari (a fermented partially gelatinized granular product) + pretreatment combination resulted in a percentage reduction of aflatoxins to 82.51%. Roasting + gari – pretreatment combination resulted in a percentage reduction of aflatoxins of 72.81% while Roasting with neither sand nor gari and without pretreatment resulted in an aflatoxin reduction of 43.62%. It was observed that the extent of aflatoxin reduction depended upon the duration of roasting of groundnuts as well as the type of roasting method used. The results of this research offer us the idea and extent of decontamination of aflatoxins in our foods by our local processing methods which will inform policymakers of the areas of prioritization when it comes to Food Safety.http://www.sciencedirect.com/science/article/pii/S2468227623004763AflatoxinsRoastingLocal methodsPhysical treatmentHeatGroundnuts |
| spellingShingle | Nii Korley Kortei Soma Osei Afia Amankwaah Addae Papa Toah Akonor Nana Yaw Barima Manaphraim Theophilus Annan Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) Scientific African Aflatoxins Roasting Local methods Physical treatment Heat Groundnuts |
| title | Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) |
| title_full | Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) |
| title_fullStr | Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) |
| title_full_unstemmed | Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) |
| title_short | Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) |
| title_sort | impact of some ghanaian local roasting methods on aflatoxin reduction in groundnuts arachis hypogaea l |
| topic | Aflatoxins Roasting Local methods Physical treatment Heat Groundnuts |
| url | http://www.sciencedirect.com/science/article/pii/S2468227623004763 |
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