African Journal of Biotechnology Vol. 3 (9), pp. 451-455, September 2004           
ISSN 1684–5315 © 2004 Academic Journals

Full Length Research Paper

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

OGUNSANWO, B.M.*¹, FABOYA, O.O.P.², IDOWU O.R.³, LAWAL O.S.¹ and BANKOLE S.A.⁴

*¹Department of Chemical Sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria.

² Department of Chemistry, Ladoke Akintola University, Ogbomosho, Nigeria.

³Department of Chemistry University of Ibadan, Nigeria.

⁴Department of Biological sciences, Olabisi Onabanjo University, Ago-Iwoye. Nigeria.

*Correspondingauthor. E-Mail: tundeogunsanwo@yahoo.co.uk.

Accepted 12 April, 2004.

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140^OC for 40 min resulted in 58.8% and 64.5% reductions in AFB₁ and AFG_1, those roasted at 150⁰C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB₁ and AFG_1, respectively. Roasting at150^OC for 30mins led to 70.0% and 79.8% reductions in AFB₁ and AFG₁ respectively.

Key words: Peanut, aflatoxin, roasting.