Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize

Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize

The traditional cooking of dry maize grain for preparing either boiled maize (nifro) or roasted maize (qollo) in Ethiopia is preceded by soaking dry maize in water for a certain time. This study aimed to assess the practice of soaking dry maize grain and determine the effect of soaking water volume...

Full description

Bibliographic Details
Main Authors: Habtamu Gebremichael Daba, Mulugeta Admasu Delele, Solomon Workneh Fanta, Nigus Gabbiye Habtu, Metadel Kassahun Abera
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Aflatoxin
boiled maize
maize based food processing
nifro
qollo
roasted maize
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2023.2297516

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2023.2297516

Similar Items