The effect of processing muthokoi, (a traditional dehulled maize dish in Kenya) on aflatoxin content of naturally contaminated maize was investigated. Dehulling decreased aflatoxin levels by 46.6% (5.5–70%) in maize samples containing 10.7–270ng/g aflatoxin levels. Soaking muthokoi in 0.2%, 0.5% and 1.0% solutions iati, sodium hypochlorite or ammonium persulphate for 6 or 14h further decreased aflatoxin contents by 28–72% in maize samples containing 107–363ng/g aflatoxin levels, and boiling muthokoi at 98°C for 150min in 0.2–1.0% w/v iati decreased aflatoxin contents by 80–93% in samples having 101ng/g aflatoxin contamination. Findings imply that exposure to acute aflatoxin levels in maize is minimised during processing and preparation of muthokoi.
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