Effect of Processing on Detoxification of Aflatoxins in Maize
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Authors
-
Department of Foods and Nutrition, College of Home Science, Acharya N.G. Ranga Agricultural University, Saifabad, Hyderabad ,IN
M. Uma Reddy -
Department of Foods and Nutrition, College of Home Science, Acharya N.G. Ranga Agricultural University, Saifabad, Hyderabad ,INC. Prathima Rani
Abstract
Aflatoxins are naturally occurring toxic metabolic substances produced by certain toxigenic strains of Aspergillus flavus and Asperillus parasiticus. The most potent of these toxins is aflatoxin. Contamination in maize assumes much significance from the health point of view as it is a staple food in many population groups. In India, human disease outbreaks attributable to consumption of aflatoxin contaminated maize have been described. Several physical ond chemical methods of detoxification of aflatoxin from food material have been studied by Samarajeewa et al.Downloads
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Published
2000-02-01
How to Cite
Uma Reddy, M., & Prathima Rani, C. (2000). Effect of Processing on Detoxification of Aflatoxins in Maize. The Indian Journal of Nutrition and Dietetics, 37(2), 59–63. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7056
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