Reduction of aflatoxin B[1] contamination in Pakistani wheat varieties by physical methods

ABSTRACT

In the study of effect of physical treatments, such as washing and heating, on the AFB[1] contaminated wheat varieties, it was observed that the reduction of AFB[1] was directly proportional to washing time in all the varieties. The concentration of AFB[1] was reduced more by heating than washing. The level of AFB[1] in dried wheat decreased to more than 50% and 90% by heating in oven at 150 and 200 [degree sign] C, respectively. However, the reduction of AFB[1] in wet wheat in which water [10%] was intentionally added was higher on heating at 100 [degree sign] C for 30 min than that in the dried wheat