Reduction of aflatoxins in African peanut and peanut products

Naturally-contaminated roasted peanuts containing approximately 1500 ppb total aflatoxins were ground and cooked with water to simulate the preparation of a typical African sauce. The peanut sauce was prepared by mixing 200 g. ground peanuts with 700 ml of water, then bringing the mixture to a boil. Five minutes after the peanut sauce began to boil under slow heat, hydrogen peroxide at 0%, 1% or 5% was added in combination with other food additives and the mixture was cooked for 30 minutes. Additives used were: 2% sodium bicarbonate (NaHCO;For analysis two methods of aflatoxin extraction were used. The AOAC-approved CB method produced a style emulsion with sauces treated with sodium and ammonium hydroxide, so that extraction was not possible. The second, more successful method used methanol extraction. Both TLC and HPLC were used for aflatoxin analysis.;Cooking alone reduced aflatoxins B...