%0 Journal Article
%T Aflatoxin Carryover during Large Scale Peanut Butter Production
%A Andrew H. Siwela
%A Kudzayishe J. Mukaroa
%A Nozipo Nziramasanga
%J Food and Nutrition Sciences
%P 105-108
%@ 2157-9458
%D 2011
%I Scientific Research Publishing
%R 10.4236/fns.2011.22014
%X Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160?C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter.
%K Aflatoxin
%K Roasting
%K Blanching
%K Peanut Butter
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=4527