Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of <i>Fusarium</i> Mycotoxins in Maize and Sorghum

Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of <i>Fusarium</i> Mycotoxins in Maize and Sorghum

Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study in...

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Bibliographic Details
Main Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, Patrick Berka Njobeh
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Toxins
Subjects:
cooking ingredients
food safety
<i>Fusarium</i> mycotoxins
LC-MS/MS
maize
nixtamalization
Online Access:https://www.mdpi.com/2072-6651/13/1/27

Internet

https://www.mdpi.com/2072-6651/13/1/27

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