Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Mycotoxins are widely present in maize, a favourite staple food in sub-Saharan Africa. Food processing methods, like fermentation, have been suggested as potential ways to reduce mycotoxin contamination levels in the grain and, as a result, limit the exposure of crop consumers to the harmful effects...

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Bibliographic Details
Main Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Hydrocolloids for Health
Subjects:
Food metabolomics
Food processing
food safety
GC-HR-TOF/MS
ogi
traditional fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025923000444

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http://www.sciencedirect.com/science/article/pii/S2667025923000444

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